Turkey and Sweet-Potato Croquettes with Cranberry Apple Salsa

Gourmet

For the croquettes
1/3 cup chopped onion
2 tablespoons unsalted butter
1/4 cup all-purpose flour plus 1/2 cup additional for dredging the
croquettes
1/4 cup milk
1/4 cup chicken broth
2 cups finely chopped cooked turkey
1/2 cup mashed sweet potatoes
1/8 teaspoon cayenne
an egg wash made by beating lightly 2 large eggs with 1 tablespoon water

1 1/2 cups fine fresh bread crumbs

For the salsa
1/2 cup finely chopped picked-over fresh cranberries
3/4 cup finely chopped Granny Smith apple tossed with 1 tablespoon lemon
juice
1 tablespoon honey
2 scallions, chopped fine
3 tablespoons golden raisins, chopped fine
2 fresh jalapeno or serrano chilies, or to taste, seeded and minced
(wear rubber gloves)
vegetable oil for deep-frying the croquettes

Make the croquettes: In a small saucepan cook the onion in the butter
over moderately low heat, stirring, for 5 minutes, stir in 1/4 cup of
the flour, and cook the roux mixture over low heat, stirring, for 3
minutes. Stir in the milk and the broth, cook the mixture, stirring,
until it forms a paste, and cook the paste, stirring, for 3 minutes.
Remove the pan from the heat, stir in the turkey, the sweet potatoes,
the cayenne, and salt and black pepper to taste, and combine the mixture
well. Chill the turkey mixture, covered, for 2 hours, or until it is
firm, and roll level tablespoons of it into balls. Dredge the balls in
the additional 1/2 cup flour, shaking off the excess, coat them
thoroughly with the egg wash, letting the excess drip off, and dredge
them in the bread crumbs, transferring them to wax paper as they are
coated. The croquettes may be made up to this point 1 month in advance
and kept wrapped well and frozen. Thaw the croquettes for 1 hour. If
serving the croquettes immediately, let them dry at room temperature for
1 hour.

Make the salsa while the croquettes are thawing or drying: In a small
bowl combine well the cranberries, the apple, the honey, the scallions,
the raisins, the chilies, and salt to taste and chill the salsa,
covered, for 1 hour.

In a large saucepan heat 2 inches of the oil until a deep-fat
thermometer registers 365° F., in it fry the croquettes in batches for 1
to 1 1/2 minutes, or until they are golden brown, and transfer them with
a slotted spoon to paper towels to drain. Serve the croquettes with the
salsa. Makes about 24 croquettes.

Gastronomie sans argent - Looking forward to leftovers



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