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Turkey + Mash Croquettes with Saffron A\u00efoli<\/p>\nTurkey + Mash Croquettes with Saffron A\u00efoli<\/p>\n
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2 T. lemon juice<\/p>\n
\u00bd tsp. saffron threads<\/p>\n
\u00bd clove garlic, grated<\/p>\n
1 C. prepared mayonnaise<\/p>\n
2 T. extra-virgin olive oil<\/p>\n
Sea salt and freshly ground black pepper, to taste<\/p>\n
<\/p>\n
In a bowl, combine the lemon juice with the saffron threads and the garlic. Whisk and let sit for a few minutes until the saffron has \u201cbloomed\u201d and bled into the lemon. Add the mayonnaise and olive oil, whisk to combine, season with salt and pepper and taste; add a pinch of sugar if needed.<\/p>\n
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Extra-virgin olive oil<\/p>\n
1 yellow onion, thinly sliced<\/p>\n
2 sprigs fresh thyme plus 1 tsp. thyme leaves<\/p>\n
Sea salt and freshly ground black pepper<\/p>\n
1 pinch sugar<\/p>\n
2 C. shredded leftover roasted turkey, finely minced<\/p>\n
2 C. leftover mashed potato (or yams, rutabaga or other mashed root vegetable)<\/p>\n
3 eggs<\/p>\n
1 small bunch flat-leaf Italian parsley, finely minced<\/p>\n
1 C. all-purpose flour<\/p>\n
2 C. dried breadcrumbs<\/p>\n
1 C. finely grated Parmigiano Reggiano<\/p>\n
Neutral oil, for frying<\/p>\n
1 lemon, quartered, for serving<\/p>\n
Hot sauce, optional, for serving<\/p>\n
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In a large skillet heat 2\u20133 T. olive oil and add the onion and thyme. Season with salt and pepper and the pinch of sugar and cook slowly over medium-low heat until soft and caramelized, about 20\u201330 minutes. Remove from the pan and chop the onions finely. In a large bowl, combine the caramelized onions, turkey, mashed potatoes, 2 beaten eggs, parsley and thyme leaves. Using your hands or a wooden spoon, mix well to evenly distribute the ingredients. If the mix is too wet, add a sprinkle of flour and mix again to incorporate. Set up a breading station: 1 dish for the flour (seasoned with salt and pepper), 1 dish for the remaining egg, beaten, and 1 dish for the breadcrumbs and Parmigiano Reggiano. Have a parchment-lined baking sheet nearby to collect the croquettes as they\u2019re made. Using wet hands, make small football-shaped dumplings from the turkey-mash mixture and roll each 1 first in flour, then in egg, then in cheesy breadcrumbs. Place them 1 by 1 on the baking sheet, and when all the turkey-mash mix is used up, refrigerate for at least 20 minutes to firm up a bit. When ready to cook, preheat the oven to 200\u00b0F and heat \u00bd C. neutral oil in a shallow skillet (I like grapeseed oil for its high smoke point). When the oil is hot\u2014test it by tossing a breadcrumb in; when it sizzles, the oil is ready\u2014gently fry the croquettes in batches until golden brown, rolling them over as they crisp on all sides. Remove to the parchment- lined baking sheet when cooked and set them in the oven until all the croquettes are done. Serve hot with a squeeze of lemon, the saffron a\u00efoli and some hot sauce, if you like.<\/p>\n","protected":false},"excerpt":{"rendered":"
Turkey + Mash Croquettes with Saffron A\u00efoli 2 T. lemon juice \u00bd tsp. saffron threads \u00bd clove garlic, grated 1 C. prepared mayonnaise 2 T. extra-virgin olive oil Sea salt and freshly ground black pepper, to taste In a bowl, combine the lemon juice with the saffron threads and the garlic. Whisk and let sit for a few minutes until the saffron has \u201cbloomed\u201d and bled into the lemon. Add the mayonnaise and olive oil, whisk to combine,…<\/p>\n