4 cups cooked turkey minced in food processor
1 cup cream of mushroom soup undiluted
1 cup bread crumbs (plain)
1 onion pureed in blender with 1 or 2 tbl. turkey or chicken stock
4 tablespoons dried parsley
1/2 teaspoon ground nutmeg
salt and pepper to taste
Combine all ingredients above in large bowl.
Taste for salt.
Form into croquettes;
roll in bread crumbs.
Chill or place in freezer 15 minutes.
Fry in shortening until bowned.
Blend remaining soup with 2 tablespoons milk, until the consistency of sauce (or you can use left over gravy instead).
Heat and serve over hot croquettes.
Makes approx. 6-9 large croquettes.
These freeze well.
Defrost before frying.