|Dinner gave this Mouse lots of energy!|
|At the pumpkin patch a couple days before Halloween.|
There won't be a next time. This recipe didn't get the reaction from him that warrants this as a "he can't wait til the next time I make this meal." I would keep the recipe though because it is nice enough to serve to guests and was easy breezy to whip together.
Turkey or Chicken Croquettes with Spinach Mashers and Pan Gravy
Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners
Makes 4 Servings
Stars of the Show:
- 3 large starchy potatoes, peeled and cubed
- coarse salt
- 1 package (about 1 1/3 pounds) ground turkey breast or ground chicken - I used the turkey since it was cheaper than the ground chicken.
- 2 celery ribs and their greens, finely chopped - I did not use their greens.
- 1 small yellow onion, finely chopped
- 2 tsp poultry seasoning
- 3 tbsp chopped fresh thyme - I used dried since that is what I had on hand. No need running up the grocery bill if I don't have to have it.
- 3 tbsp chopped fresh parsley - Once again... read the above statement.
- coarse black pepper
- 1 egg yolk
- 2 cups plain bread crumbs - I think something more along the lines of 1/2 cup to start with and adding more if needed. I ended up throwing away what looked like the entire 2 cups. Like I said before... everything in her cookbook seems to be in abundance.
- 1/4 cup vegetable oil
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 1/2 cups chicken stock or broth
- 1/2 cup cream or half-n-half
- 1 pound baby spinach leaves - When adding this amount to the mashed potatoes it became too much. I only used about 1/3 pound.
- Prepared whole-berry cranberry sauce for passing at the table.
- Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring water to a boil. Salt the water and cook the potatoes until tender, about 15 minutes.
- While the potatoes cook, make the croquettes. Mix the turkey or chicken in a bowl and add the celery, onion, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk. Combine and form 8 patties. Coat both sides of the patties in the bread crumbs. Heat the vegetable oil in a large nonstick skillet over medium to medium-high heat. Cook the patties for 5 minutes on each side. Remove the croquettes to a plate and cover loosely with foil to keep warm. Reduce the heat under the skillet. Add 2 tbsp butter to the skillet and melt. Whisk in the flour. Cook the roux for a minute or two. Whisk in 2 cups of the chicken stock and bring to a bubble. Thicken for a minute or so and turn off the heat. Season the sauce with salt and pepper.
- Drain the cooked potatoes and return to the hot pot. Add the remaining 2 tbsp butter, the remaining 1/2 cup chicken stock (I actually think using half this amount would be better. The potatoes were a little too runny for my preference.), and the cream. Mash and season the potatoes with salt and pepper. Fold in the spinach leaves until they all wilt into the potatoes.
- To serve: pile the spinach mashers on the plates and top each portion with 2 croquettes and a spoonful of gravy. Pass the cranberry sauce at the table.