Cordon Croquettes

Cordon Croquettes
  • Cook Time
  • Prep Time
  • 4Servings


  • 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- 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


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.

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.

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.