Smoked Turkey Croquettes
By using smoked turkey in these croquettes, you will have a meal that rivals any Michelin-star entrée hands down. This just may be the recipe you hand down to your children and grandchildren. The Yankee Chef recommends(as taught to him by the previous two Yankee Chefs)that you mold these Croquettes in the fashion they were originally meant, a bell shape. They stand up on a plate, giving this meal height and a thank you to all previous chefs who prepared it as such.


1/2 c. chopped onion
3 T. butter or margarine
3 T. flour plus 1/2 c. additional for dredging
1/2 c. milk
1/2 c. water plus 1 t. chicken bouillon granules
2 c.  chopped, cooked, smoked turkey or chicken
3/4 c. mashed potatoes
1/2 t. poultry seasoning
Pinch of nutmeg
Salt and black pepper to taste


2 eggs beaten with 1 T. water
1 1/2 c. Panko or cracker crumbs
Vegetable oil for deep-frying
Turkey gravy

In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 3 tablespoons flour, and cook, stirring constantly, 1 minute. Stir in milk and bouillon/water mixture. Cook mixture, stirring, until thickened. Remove pan from heat, stir in turkey, potatoes, poultry seasoning, nutmeg, salt and pepper. Combine mixture well.
Chill turkey mixture, covered, 2 hours or until firm. When cooled, divide into 8 equal portions; shape them into the classic bell shapes or simply in balls. Dredge  in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in panko or bread crumbs. Transfer croquettes to a plate and allow them to dry 30 minutes before deep-frying.
In large saucepan, heat 3 inches of oil until thermometer registers 350° F, or use deep-fryer according to manufacturers instructions. Fry croquettes in batches 3 to 4 minutes, or until golden brown, making sure the temperature stays constant or you will end up with some soggy croquettes. Transfer to paper towels to drain. Serve croquettes with gravy over or on the side. You can also bake these at 350-degrees F for 20-25 minutes, or until well browned all over.

Katsu Sauce
. An Asian and Hawaiian dipping sauce made expressly for fried poultry of any type. Very simple to make with a different kind of accompaniment to croquettes.

1/2 c. ketchup
6 T. soy sauce
3 t. Worcestershire sauce
1/4 c. sugar
2 T. molasses
Garlic powder to taste
Black pepper to taste

Whisk together all ingredients in a small sauce pan. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and set aside. Serve warm.