Instructions: I hope everyone had a wonderful Thanksgiving. Here is my familys favorite leftover turkey recipe. Theyre a bit messy to make, so if possible I make a double recipe as long as Im at it and freeze half of them (BEFORE BAKING). They keep very well in heavy plastic containers (like Tupperware or Superseal) and if I feel like having a croquette or two I can just take out what I want and leave the rest for another time. They can either be left in the refrigerator to thaw out on their own or quick-thawed in the microwave and then baked. I found the original recipe (for Chicken Croquettes) in my "Favorite Recipes of America" Volume II and it was submitted by Barbara Skinner, Baird, Texas. The book notes that Barbaras recipe won 1st Prize at the Favorite Recipes Food Fair.

Barbaras recipe called for butter instead of butter buds liquid, less flour, regular salt in addition to the celery salt, half the amount of meat, real beaten egg, fine bread crumbs...and of course the croquettes were to be fried in deep hot fat until brown.

Measure liquid butter buds into a medium sized saucepan/double boiler. Add flour, mix well. Heat slowly and slowly add skim milk while stirring with a wire whisk. Mixture should become a very thick and smooth cream sauce. Add remaining ingredients except egg substitute and crumbs; mix well and let cool in refrigerator. (This helps to stiffen the mixture and make it easier to handle.) Shape spoonfuls of mixture into 2 1/2 inch balls; dip in egg substitute, then roll in crumbs. Place on cookie sheet sprayed with non-stick cooking spray and then spray the balls as well to help them brown. Bake in 350 degree oven until browned and heated through (approx. 20-30 minutes).

Makes 6-8 croquettes.

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