Gugel Family Cookbook

Turkey Croquettes

(from Betty Crocker's Good and Easy Cookbook)

2 cups cooked turkey (or chicken)
1 cup cream sauce (below)
1 tsp. minced onion
1 tsp. minced parsley
1/2 tsp. salt
1 egg, slightly beaten
2 Tbs. water
fine dry bread crumbs

Mix meat, cream sauce, onion, parsley, and salt; spread in a 8” square pan. Chill until stiff. Cut in squares or oblongs. Coat with flour; roll in egg mixed with water, then in bread crumbs. Allow to dry. Fry in deep fat (375°F) until brown, about 3 minutes. Or pan-fry in about 1/2 cup of hot fat over medium heat. Drain on absorbent paper. Serve with mushroom sauce or tomato sauce.

Cream sauce:

3 to 4 Tbs. butter
4 Tbs. flour
1/4 tsp. salt
1 cup milk

Melt butter in saucepan. Blend in flour and salt. Let bubble up together. Take off heat, add milk all at once. Cook over low to medium heat, stirring constantly until thickened.

What do you do with leftover turkey chunks and bits?