1 1/2 cups cooked turkey, finely chopped
pinch each of sage and garlic powder
1 10.5 oz. can condensed cream of chicken soup, undiluted
1 cup herb stuffing mix
2 eggs, slightly beaten
1/2 onion, grated
flour, for sprinkling
1 can condensed cream of mushroom soup
1/3-1/2 cup milk
Combine turkey (a good use for leftovers), chicken soup, stuffing, eggs and grated onion (or use 1 tablespoon instant minced onion).
Transfer mixture into a shallow dish, cover with plastic wrap and refrigerate for 2 to 3 hours.
Divide mixture into 8 portions and form into log shapes.
Dust lightly with flour and deep fry until golden brown.
To make the sauce, blend the mushroom soup with milk and heat in a saucepan for 3 minutes.
Cooks Note: Leftover gravy may be used instead of sauce, if available.
Serve over croquettes.