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Turkey Croquettes

  In a large mixing bowl, combine the turkey, celery, celery salt, lemon juice, parsley, white sauce, and salt. Form into cone-shaped croquettes. Roll in crumbs, then dip in beaten eggs and roll in crumbs again. Chill for a least 30 minutes until firm. Fry in deep fat at 375 F (preheated) until golden brown. Keep warm in a preheated oven at 300 F. until ready to serve. Serve very hot with turkey gravy. Garnish with fresh parsley.

Serves 4

1 c. diced cooked turkey
1/4 c. finely chopped celery
1/4 t. celery salt
1 t. lemon juice
1 t. finely chopped parsley
1/2 c. thick white sauce
1/2 t. salt
2 c. crumbs (half bread and half saltine cracker)
2 eggs, beaten
fresh parsley for garnish

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

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