If using left-over chicken or turkey, chop it
cup flour.
SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
et rest.
In a dutch oven combine the onion, carrot
large heavy-bottomed saucepan or Dutch oven, heat the oil over
ylinder, balls, or pattie shaped croquettes.
Coat with bread crumbs
dd 1/2 cup of chicken broth and cook over medium
Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
To Make The Croquettes:
Either finely chop the chicken pieces, parsley and
Melt butter or margarine; add flour and blend to a paste.
Stir in heated stock and cook, stirring until sauce is thickened.
Cool. Combine remaining ingredients.
Add sauce to chicken mixture; mix and chill.
Shape into croquettes.
Dip croquettes in milk or beaten egg; roll in bread crumbs.
Place croquettes in greased pan. Bake at 400\u00b0 for about 30 minutes.
Boil chicken 15 minutes in broth until chicken is tender.
Remove chicken from
et aside.
Make the croquettes: Toss together all the ingredients
inutes or until chicken is tender.
Remove chicken from broth; strain
ixing bowl and add ground chicken, onion, garlic, parsley, salt and
Mix butter in saucepan over low heat.
Stir in flour.
Add stock slowly.
Then add salt and pepper; cook over low heat.
Stir until thick and creamy.
Add the chicken and parsley; blend. Remove from heat.
Beat 1 egg and add to the chicken mixture. Cook for 1 minute longer.
Cool and shape into croquettes. Combine remaining egg with milk.
Roll croquettes in this, then in cracker crumbs.
Deep fry at 375\u00b0 for about 2 minutes on each side.
Mix well the chicken, soup, stuffing mix, egg, onion,
nd 1 cup chicken broth in a pot over
gg and water.
shape croquettes (i use a 1/4
Melt butter in saucepan; blend in flour and salt.
Stir in milk
slowly.
Cook
over medium heat, stirring constantly until thick.
Refrigerate for at least 2 hours.
Add chicken, lemon
and sage.
Shape into croquettes.
Beat eggs and water together.
Dip croquettes
into egg mixture.
Roll in crumbs. Fry in hot oil until golden brown.
Yield:
6 servings.
Mix chicken and bread crumbs, salt and pepper to taste.
Boil milk and butter together; pour slowly over beaten egg.
Put back on heat and stir until thickness of cream.
Pour over chicken while hot; mold into croquettes and roll in cracker dust.
When cold, brush with melted butter.
Put in greased pan and bake until brown.
Melt butter.
Add flour, salt and pepper; mix well.
Gradually add milk and cook until thick, stirring constantly.
Combine parsley, onion, chicken, lemon juice, sage, salt and pepper; add to white sauce.
Chill.
Shape into 8 croquettes.