Turkey and Mashed Potato Croquettes

1. Combine the turkey, mashed potatoes, parsley, and black pepper.
2. In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. Continue cooking, stirring, for 2 minutes. Add salt, to taste.
3. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours.

1. Put 1/2 cup of flour no a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.
2. Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs. I keep plenty of paper towels and a bowl of water handy to keep my hands relatively clean.
3. Let the croquettes stand for about 30 to 45 minutes to dry a bit.
4. Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels.
5. Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.

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