4 heaping cups chopped turkey
4 cups liquid (2 cups broth saved from cooking the turkey, 2 cups water)
3 tbsp. Chicken soup base
Bring to a boil, then turn down and cook for 15 minutes.
Add ½ cup margarine and spices:
1 tsp each – chili powder, nutmeg, paprika, poultry seasoning, curry powder, celery salt, pepper, salt
When margarine is melted, add 2 - 2 ½ cups flour ½ cup at a time to thicken. The thicker it is, the easier it is to shape and roll afterwards.
Dump onto cookie sheet and let cool until it's warm enough to handle. Roll into logs or balls, and then roll them in flour to coat.
Dip into a mixture of eggs/milk (about half and half) with shot of oil. Then roll into breadcrumbs (we used a mixture of seasoned and regular, so whatever you have is fine).
Deep-fry them until golden brown – about 3 minutes, depending on your deep-fryer.
One batch makes 30 croquettes (which were approx ¼ cup of the dough each).
NOTES: We cooked our turkeys in boiling water on the stove, as opposed to baking it. Cover the turkey parts (legs and wings were removed from body first) with water, throw in a couple of bay leaves, bring to a boil, and then simmer and let boil for 2 hours. The meat falls right off the bones! Save the broth in the pan to use for the croquettes.
I freeze them (it works well to freeze them on cookie sheets, and then transfer to large ziplock bags – then you just pull out whatever you need each time), and then bake them from frozen for 30 minutes at 350 degrees.