Turkey Croquettes with 
Spinach Mashers and Pan Gravy

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 3 large starchy potatoes, peeled and cubed
• coarse salt
• 1 package (about 1 1/3 lbs.) ground turkey breast
• 2 celery ribs and their greens, finely chopped
• 1 small yellow onion, finely chopped
• 2 tsp. poultry seasoning
• 3 tbs. chopped fresh thyme
• 3 tbs. chopped fresh parsley
• coarse black pepper
• 1 egg yolk
• 6 tbs. EVOO, divided
• 2 tbs. brown rice flour
• 2 1/2 c. chicken broth
• 1/2 c. almond milk
• 1 pound triple-washed baby spinach leaves
• prepared whole-berry cranberry sauce to pass at the table

Directions

1. Place the potatoes in a pot and cover with cold water.  Put the  lid on the pot and bring the water to a boil.  Salt the water and cook the potatoes until tender, about 15 minutes.  
2. While the potatoes cook, make the croquettes.  Place the turkey in a bowl.  Add the celery, onion, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk.  Combine and form 8 patties.  Heat 2 tbs. of EVOO in a large nonstick skillet over 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 tbs. of EVOO to the skillet and heat through, then whisk in the flour.  Cook the roux for a minute or two.  Whisk in 2 cups of the chicken broth and bring to a bubble.  Thicken for a minute or so and turn off the heat.  Season the sauce with salt and pepper.  
3. Drain the cooked potatoes and return to the hot pot.  Add the remaining 2 tbs. of EVOO, the remaining 1/2 cup of chicken broth, and the almond milk.  Mash and season the potatoes with salt and pepper.  Fold in the spinach leaves until they all wilt into the potatoes.  
4. To serve, pile the spinach mashers on a plate and top each portion with 2 croquettes and a spoonful of gravy.  Pass the cranberry sauce at the table.  Serves 4.

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