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| | Leftover Fried Turkey Crisps
3 tablespoons of butter
1 tablespoon of chopped onion
3 slices of bacon
1/2 cup of chopped mushrooms
3 tablespoons of flour
1 cup of chicken broth
3 egg yolks, beaten
Salt and pepper to taste
2 tablespoons of grated Parmesan cheese
1 cup of finely chopped cooked turkey
1 1/2 cups plus 2 tablespoons of bread crumbs
5 to 6 tablespoons of flour, seasoned with salt, pepper and paprika
2 eggs, beaten
Oil for deep frying
Melt butter in saucepan. Add onion and bacon, sauté for 3 to 4 minutes. Add mushrooms and sauté for 2 minutes. Stir in flour, blending until smooth. Add broth and bring to a boil, stirring constantly. Simmer for 2 minutes, then let cool slightly. Add egg yolks, salt, pepper, cheese, turkey and 2 tablespoons of bread crumbs. Refrigerate until chilled.
Form tablespoonfuls of chilled mixture into balls. Roll in seasoned flour. Brush thoroughly with beaten eggs, then shake in bag of remaining bread crumbs until completely coated.
Heat oil in deep frying pan to 350ºF. Cook balls until brown all over. Drain on paper towels. Serve at once. Serves 4 to 6 |
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