Turkey Croquettes
This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. You'll definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily!
bread, or more as needed
2
slices
butter
2
tablespoons
all-purpose flour
3
tablespoons
milk
½
cup
chicken broth
½
cup
diced cooked turkey
2
cups
chopped fresh parsley
1
tablespoon
dried rosemary
¼
teaspoon
salt and ground black pepper to taste
egg, beaten
1
 Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
  Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
  Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
  Preheat oven to 350 degrees F (175 degrees C).
  Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
  Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.
