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Leftover Turkey Croquettes

Thick Cream Sauce
4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. paprika
1 c. milk

Melt butter. Add flour and seasoning; blend. Add the milk slowly, stirring constantly. Cook, stirring until mixture is very
thick. Cool (can be stored for several days in refrigerator)

2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter

Mix ingredients in order given except crumbs and egg. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Put shallow baking with butter into oven to heat. When butter is hot, dip croquette into crumbs, egg and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for about 30 minutes or until brown and crisp. Makes 6-8 servings. Serve with celery pimento and cream cheese.

Celery Pimento Cream Sauce:
2 cups medium cream sauce, add 1/4 cup chopped pimento and 1/2 cup cooked celery. Add 2 teaspoons minced parsley.