1 lb. ground turkey
1 lb. ground pork
1/2 c. bread crumbs
2 tbsp. milk
2 eggs
1 tbsp. water
1 tsp. salt
1 tsp. dried thyme
1 dash tabasco sauce
1/4 tsp. ground black pepper
2 c. corn flake crumbs
12 wooden skewers
3 tbsp. peanut oil
2 cans prepared chicken gravy

Combine the turkey pork and bread crumbs with milk, 1 egg, slightly beaten and seasonings. Wash hands well in soapy water and then shape into 36 1-inch balls and slide three meat balls on to each of 12 skewers. Chill if needed to firm up the meat. Combine 1 egg with 1 tbsp. water and whip lightly. Roll each skewer in the egg mixture and then in the cornflake crumbs.

In a medium skillet, heat 3 tbsp. peanut oil. Fry city chikckens until golden brown, turning often so the brown evenly. Drain on paper towels, transfer to a lightly greased baking pan. Drizzle with canned chicken gravy (season the gravy to your familys taste) and cover with aluminum foil. Bake for 30 minutes at 325°F. Remove foil and cook an additional 15 minutes.