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1
Place the potatoes in a pot and cover with cold water.
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2
Put a lid on the pot and bring the water to a boil.
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3
Salt the water and cook the potatoes until tender, about 15 minutes.
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4
While the potatoes cook, make the croquettes.
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5
Place the turkey or chicken in a bowl.
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6
Add the celery, onions, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk.
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7
Combine and form 8 patties.
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8
Coat both sides of the patties in the bread crumbs.
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9
Heat the vegetable oil in a large nonstick skillet over medium to medium-high heat.
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10
Cook the patties for 5 minutes on each side.
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11
Remove the croquettes to a plate and cover loosely with foil to keep warm.
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12
Reduce the heat under the skillet.
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13
Add 2 tablespoons of the butter to the skillet and melt, then whisk in the flour.
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14
Cook the roux for a minute or two.
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15
Whisk in 2 cups of the chicken stock and bring to a bubble.
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16
Thicken for a minute or so and turn off the heat.
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17
Season the sauce with a little salt and pepper.
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18
Drain the cooked potatoes and return to the hot pot.
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19
Add the remaining 2 tablespoons of butter, the remaining 1/2 cup of chicken stock, and the cream.
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20
Mash and season the potatoes with salt and pepper.
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21
Fold in the spinach leaves until they all wilt into the potatoes.
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22
To serve, pile the spinach mashers on plates and top each portion with 2 croquettes and a spoonful of gravy.
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23
Pass the cranberry sauce at the table.
