This recipe is a combination of recipes from friends and family.

Ingredients

• 3 slices bread (white or wheat)
• 1/4 cup milk
• 2 1/2 cups coarsely chopped chicken or turkey
• 1 cup coarsely chopped onions
• 2 eggs
• 1 tsp. thyme
• dash Worcestershire sauce
• 1 1/2 tsp. curry powder
• salt and pepper to taste
• 2 cups seasoned bread crumbs
• 3 Tbsp. fresh chopped parsley
• 2 Tbsp. paprika
• 3 Tbsp. melted butter/margarine
• 1-2 eggs (for second coating if desired)

For Frying:

• 1 cup vegetable oil
• 3 Tbsp butter/margarine

Directions

Cut crusts off bread and reserve for another use. Soak bread in milk for 10 minutes. Squeeze dry and shred. In a separate bowl, combine 1 1/2 cups chicken or turkey, bread, onions, eggs, thyme, curry, Worcestershire sauce, salt and pepper. Toss well. Place mixture in a food processor with the steel blade. Using pulse action, process until mixture is well blended but not pureed. Fold in remaining cup of chicken or turkey. Cover and chill for 1 hour.

Combine bread crumbs, parsley, paprika and melted butter in a pie plate. Stir well with a fork. Shape chilled turkey mixture rolls. Coat in bread crumb mixture and return, covered, to refrigerator for 1/2 hour (or one hour if not adding additional coating. Coat in beaten eggs and cover in crumb mixture once again. I found using my hands to coat instead of rolling them out works a lot better. Place 1/2 cup oil and 3 Tbsp butter in skillet over medium heat. Cook croquettes, 3 at a time, 3-4 minutes, and roll. Cook all sides 3-4 minutes. They should be golden. You can freeze the extras, and reheat in an oven/toaster oven.

Serves: 4 - 6

By Connie from Cotter, AR