INGREDIENTS

INSTRUCTIONS

FOR THE CROQUETTES
FOR THE SALSA
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 365F., 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.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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