1 1/2 cups cooked chicken or turkey, finely chopped
pinch each of sage and garlic powder
1 (10.5 oz.) can condensed cream of chicken soup, undiluted
1 cup Pepperidge Farm herb stuffing
2 eggs, slightly beaten
1/2 onion, grated
flour, for sprinkling
bread crumbs, for rolling

Sauce:

1 can condensed cream of mushroom soup
1/3-1/2 cup milk

Combine turkey (a good use for leftovers), chicken soup, stuffing, eggs and grated onion (or use 1 tablespoon instant minced onion).

Transfer mixture into a shallow dish, cover with plastic wrap and refrigerate for 2 to 3 hours.

Divide mixture into 8 portions and form into log shapes.

Dust lightly with flour. Roll in bread crumbs. Deep fry until golden brown.

To make the sauce, blend the mushroom soup with milk and heat in a saucepan for 3 minutes.

Cooks Note: Leftover gravy may be used instead of sauce, if available.

Serve over croquettes.

Makes 8 servings.

Submitted by: CM