Cordon Croquettes
Rachael Ray
From Every Day with Rachael Ray
March 2007
FOUR SERVINGS
1 pound ground turkey breast
1 rib celery with leafy top, finely chopped
1 large shallot, finely chopped
1/2 teaspoon poultry seasoning or ground thyme
1/2 teaspoon paprika
3 slices white bread, finely ground
1/2 cup milk
1 large egg
1/2 cup grated Parmigiano-Reggiano (2 generous handfuls)
Flat-leaf parsley, finely chopped (a generous handful)
Salt and freshly ground pepper
4 slices baked ham
1/4 to 1/3 pound thinly sliced fontina or Swiss cheese
1/2 cup dry bread crumbs
Olive oil, for frying
Whole-berry cranberry sauce, or chutney
1. In a medium bowl, combine
the turkey, celery, shallot, poultry
seasoning and paprika. In a small
bowl, combine the ground bread
and milk and then squeeze the
crumbs as you transfer them to
the meat mixture. Mix in the egg,
Parmigiano-Reggiano and parsley
and season with salt and pepper.
2. Spread a foot-long piece of wax
paper on a work surface. Using
a rubber spatula, spread half the
meat mixture on the wax paper to
form an 8-inch-square. Top with the
ham and fontina cheese, then the
remaining meat mixture, forming the
same square shape. Seal the edges
to enclose. Cut into 4 square patties
and coat each in the bread crumbs.
3. In a large skillet, heat 1 inch olive
oil over medium-high heat. Add the
patties and fry, turning once, until
browned, about 10 minutes. Drain on
paper towels and sprinkle with salt.
Serve with the cranberry sauce.
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