Turkey Croquettes

Ingredients

1/4 cup Roberts Butter
1/4 cup flour
1 teaspoon chicken-seasoned stock base
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/4 cup chopped mushrooms
1 cup Roberts Milk
1/4 cup chopped onion
2 cups ground cooked turkey
2 teaspoons parsley flakes
1/2 cup fine dry bread crumbs
1 Roberts Egg, slightly beaten
2 tablespoons water oil for frying

Preparation

Melt butter in a saucepan; blend in flour and next 5 ingredients. Cook over low heat until mixture is smooth and bubbly. Remove from heat; stir in milk and chopped onion. Bring just to a boil; reduce heat and cook 1 minute, stirring constantly. Add turkey and parsley flakes. Spread mixture on plate; chill. Divide chilled mixture into 8 portions; shape into cones. Roll in bread crumbs and dip in mixture of egg and water. Roll again in bread crumbs. Deep-fry in hot oil 375° for 2 minutes, or until golden brown. Drain on absorbent paper. Serve hot with Mustard Sauce, if desired.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.