Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3" high, 2" in diameter).
Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a saucepan. Cook, stirring constantly, until warmed and creamy.
Pour over croquettes or serve sauce on the side. Traditionally served atop mashed potatoes for a wonderful presentation.
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Bird's Thanksgiving Leftover Croquettes (cont.)