Recipe(tried): Pumpkin AND Denise ...croquettes...

Hello Ladies, Here's what I promised you, Pumpkin and now this is also for Denise. This is how I make turkey croquettes. You can also use chicken for this. The first year I was married, many moons ago, I figured, hmmm... How can I make croquettes with leftover stuffing and turkey combined? So, I experimented. AND, I've been making them ever since...
First of all, I make stuffing:
Chicken/Turkey Stuffing:
Finely chop 1 c.onion, 1 c.celery, and 1 lb. pork sausages. My recipe said 1/2 lb., but I use the whole pound, especially for croquettes. Combine in a large mixing bowl, 8 c. bread crumbs (white, brown, whatever you have, dry or fresh), and spices---1 tsp. salt, 1 tsp. pepper, 1 tsp. poultry seasoning, 1 tsp. sage, 1 tsp. SEASONING salt---add the chopped onions and celery and cut-up sausages. Mix well. Sprinkle 1/4 c. warm water and about 1/2 c. melted margarine or butter over this mixture and mix again. Now you can either stuff your turkey or chickens with this OR bake it in the oven in a casserole dish at 350 degrees for 45 minutes. I generally bake my stuffing separately. At this point I have to TRY very hard not to eat too much of it because I LOVE this stuffing and need it for the croquettes I want to make. So then let this cool (hide it!)and put it away till you have prepared your chicken or turkey. You can even freeze it till you need it and then defrost.
Bake your turkey(s) as usual. When done, take the meat off the bone, let cool and if you have a processor, use the medium blade, and mince it. Otherwise, cut the meat up very fine. Again, if you have a food processor, put the stuffing through the medium blade as well, or cut up very fine. Mix this all together, stuffing and meat. Then I add undiluted Campbell's Cream of Chicken Soup, one can at a time, until the mixture can be formed into balls, a little bigger than a walnut, about an inch and a half in diameter (my husband says :-)). The number of cans you need depends on how much mixture you have. I usually make about 200+, and that's about 6-8 cans (10 0z.) Yes, I figure, if we're going to make 'em, we may as well make lots...we then freeze them and enjoy them for months to come. We also adjust the spices at this time, adding more of everything to taste. (after all, when we first make the stuffing it is to have some with a meal, saving the rest for the croquettes. So at first we don't add more spices, and put more into the croquette mixture to taste. We usually add at least another round of spices as we did earlier on when we made stuffing. Taste it to see whether it'll be spicy enough for your personal taste. You'll likely need, especially, more seasoning salt, and poultry seasoning and sage, and maybe pepper. Add it a bit at a time till you are satisfied it is to your liking. Remember, the sausages are cooked through, so go ahead and taste the mixture. At this point you can cool it for awhile and have a coffee, or, if you can roll the mixture well, and want to keep going, shape them into balls or short sausage style rolls, however you want them.

Now, dip them in finely crushed Corn Flakes, then in BEATEN eggs, and then back into crushed corn flakes again. Now this is where some readers may want to use fine bread crumbs instead. I have never tried using bread crumbs...only the corn flakes, so whatever you like, I guess. And then you have to preheat your cooking oil to 375 degrees. I use an old deep pan for this as I don't have a deep fryer. I use about 2-3 litres or quarts oil in my pan. With a slotted spoon, carefully lower your croquettes into the hot oil. Watch carefully that they don't get too dark. They won't take long to brown nicely. Line a big bowl with paper towels, or even a cookie sheet. When the croquettes are nicely browned, lift them out with a slotted spoon, thus straining out the excess oil, and lay them on the paper towel. The paper towel will absorb the extra oil.
Now you can sample them. When cool, you can package them and label and freeze them. They warm up quickly in the microwave when you want to have a snack, or serve them with your supper. They are good served with a bit of dijon or Dutch mustard.
Our family is small, so I generally make the turkey, have 1 meal, and save the rest for croquettes. I do this twice with a 15-18 lb. turkey and then I have enough meat to make 200+ croquettes. Yes, it's a lot of work. I do the turkey one at a time, freezing the minced meat. For 200+ I do about 2 recipes of stuffing. That I also mince fine and freeze. On the day I have time to put it all together, I defrost this, mix it together and proceed with the rest of the work.

I JUST gave my other cookbook away to my sister. It, too, had croquette recipes using minced beef, similar to what Baya posted, I think. I'll have to get her to fax those recipes back to me. I'll also look for more in my collections, though this may take a bit of time as I have lots of cookbooks.