Instructions: TEMPERATURE: 350 F. DEEP FAT

1. COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. REMOVE NETTING. DICE INTO 1" PIECES.

2. DREDGE TURKEY IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS.

3. RECONSTITUTE MILK. ADD EGGS. MIX WELL.

4. DIP FLOURED TURKEY IN MILK AND EGG MIXTURE. DRAIN WELL.

5. ROLL IN CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS.

6. FRY 2 MINUTES OR UNTIL WELL BROWNED.

7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER AND SERVE WITH CHICKEN GRAVY (RECIPE NO. O-16002).

NOTE: IN STEP 3, 7 OZ (1 3/4 CUPS) DEHYDRATED EGG MIX COMBINED WITH 1 3/4 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE CARD A0800. SERVE WITH SWEET AND SOURS SAUCE, BARBECUE SAUCE, MUSTARD SAUCE, OR CHICKEN GRAVY (RECIPE NO. O-16-2).

SERVING SIZE: 8-10 NUGGE

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