Ingredients
- 3 large starchy potatoes, peeled and cubed
- 1 package (about 1-1⁄3 pounds) ground turkey breast or ground chicken
- 2 celery ribs and their greens, finely chopped
- 1 small yellow onion, finely chopped
- 2 teaspoon poultry seasoning (eyeball it in the palm of your hand)
- 3 tablespoon chopped fresh thyme (from 5 to 6 sprigs)
- 3 tablespoon chopped fresh flat-leaf parsley (a handful)
- 1 tablespoon egg yolk
- 2 cup plain bread crumbs
- 4 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 1 pound triple-washed baby spinach leaves
Preparation
Baking Directions:
Place the potatoes in a pot and cover with cold water.
Put a lid on the pot and bring the water to a boil.
Salt the water and cook the potatoes until tender, about 15 minutes.
While the potatoes cook, make the croquettes.
Place the turkey or chicken in a bowl.
Add the celery, onions, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk.
Combine and form 8 patties.
Coat both sides of the patties in the bread crumbs.
Heat the vegetable oil in a large nonstick skillet over medium to medium-high heat.
Cook the patties for 5 minutes on each side.
Remove the croquettes to a plate and cover loosely with foil to keep warm.
Reduce the heat under the skillet.
Add 2 tablespoons of the butter to the skillet and melt, then whisk in the flour.
Cook the roux for a minute or two.
Whisk in 2 cups of the chicken stock and bring to a bubble.
Thicken for a minute or so and turn off the heat.
Season the sauce with a little salt and pepper.
Drain the cooked potatoes and return to the hot pot.
Add the remaining 2 tablespoons of butter, the remaining 1/2 cup of chicken stock, and the cream.
Mash and season the potatoes with salt and pepper.
Fold in the spinach leaves until they wilt into the potatoes.
To serve, pile the spinach mashers on plates and top each portion with 2 croquettes and a spoonful of gravy.
Pass the cranberry sauce at the table.
