Cooking Demonstration
Vegetarian "Chicken" Croquette Ingredients and Instructions
Elizabeth (Cady) Bryner, '01, campus food services supervisor, demonstrates how to make vegetarian chicken croquettes.
Written ingredients and directions are available for those that would like to make the recipe at home.
Cooking Demonstration
Vegetarian "Chicken" Croquettes
Elizabeth (Cady) Bryner, ‘01, campus food services supervisor, demonstrates how to make chicken croquettes, a favorite dish for alumni who regularly attend Homecoming Weekends on campus!
| 3 tablespoons salted butter | 1 cup Worthington Smoked Turkey Roll, diced small |
| 6 tablespoons all purpose flour | 1 cup Worthington Smoked Chicken Roll, diced small |
| 2 cups milk | 1 cup cooked rice |
| 1 tablespoon diced onion | 1 1/2 cup Cornflake crumbs |
| 2 tablespoons McKay’s Chicken Style Instant Broth and Seasoning | 1 egg beaten with 1 tablespoon water |
| 1/4 cup finely diced celery |
RECIPE DIRECTIONS
STEP 1
Preheat oven to 350 °F. Melt butter in saucepan over medium low heat. Add celery and
onion and sauté for five minutes or until onions are translucent.
Step 2
Add flour and chicken seasoning to the onions and celery. Stir together and cook for
five minutes. Mixture will be very thick and paste-like.
Step 3
Whisk milk into mixture a little at a time taking care to whisk out any lumps of flour
each time. Cook on medium low heat for five minutes or until the mixture thickens.
Step 4
Remove pan from heat and add turkey, chicken, rice, and 1/2 cup of cornflake crumbs.
Mix with a rubber spatula until everything is combined. Chill for four hours or overnight.
Step 5
Use a large cookie scoop to portion out each croquette. Shape each into a little rounded
pyramid (or Christmas tree!), roll in egg mixture and then cornflake crumbs. Place
on parchment lined baking sheet and bake at 350 °F for 16 minutes or until crisp and lightly browned.
Serve with tartar sauce, gravy, or cranberry sauce.
Contact
POST OFFICE BOX 370
COLLEGEDALE, TN 37315-0370