Turkey Cakes

2 cups ground, leftover turkey (all skin removed)
1 egg, beaten
1/2 cup fine bread crumbs
Seasonings

In a large mixing bowl, mix the egg into the turkey. Add enough of the bread crumbs to get the mixture stiff enough to form into cakes.

The turkey has already been seasoned once (when it was originally cooked). You may want to add about a tablespoon of minced onion and a tablespoon of minced celery to the bowl. A bit of sage or poultry seasoning may be in order -- use your own judgement on this. You probably won't need any more salt.

Form the mix into cakes about three inches in diameter and one-half inch thick. (I've found that using some of the plastic, throw-away gloves really makes this sort of work go easier. The mix won't get all over your hands, and it doesn't stick to the plastic.)

Fry the cakes in about one-eighth inch of melted shortening until golden brown, turning once. (Should take about a minute-and-a-half to two minutes per side). Drain them on paper towels and keep them warm until serving time.

If you have some leftover giblet gravy, warm it up and put some on the cakes when you serve them.