Ingredients

4 servings

　　3 large starchy potatoes, peeled and cubed

　　Coarse salt

　　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 teaspoons poultry seasoning (eyeball it in the palm of your hand)

　　3 tablespoons chopped fresh thyme (from 5 to 6 sprigs)

　　3 tablespoons chopped fresh flat-leaf parsley (a handful)

　　Coarse black pepper

　　1 egg yolk

　　2 cups plain bread crumbs

　　1/4 cup vegetable oil (eyeball it)

　　4 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　2 1/2 cups chicken stock or broth

　　1/2 cup cream or half-and-half

　　1 pound triple-washed baby spinach leaves

　　Prepared whole-berry cranberry sauce, to pass at the table

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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 all wilt into the potatoes.

　　

Step 4

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.

　　Rachael Ray 365: No Repeats