Turkey and Sweet-Potato Croquettes with Cranberry Apple Salsa
  for the croquettes
1/3 cup  chopped onion
2 Tbsp  unsalted butter
1/4 cup  all-purpose flour plus 1/2 cup additional for dredging the
1/4 cup  milk
1/4 cup  chicken broth
2 cup  finely chopped cooked turkey
1/2 cup  mashed sweet potatoes
1/8 tsp  cayenne
  an egg wash made by beating lightly 2 large eggs with 1 tablespoon water
1-1/2 cup  fine fresh bread crumbs
  for the salsa
1/2 cup  finely chopped picked-over fresh cranberries
3/4 cup  finely chopped granny smith apple tossed with 1 tablespoon lemon
1 Tbsp  honey
2   scallions, chopped fine
3 Tbsp  golden raisins, chopped fine
2   fresh jalapeno or serrano chilies, or to taste, seeded and minced
  wear rubber gloves)
  vegetable oil for deep-frying the croquettes
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 365 f., 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. 
gastronomie sans argent - looking forward to leftovers 
(ID: 4642) Mirror: rec.food.recipes: Fri, Dec 3, 2004

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