“It’s uniquely prepared for a perfect serving!”

INGREDIENTS

1 package Honeysuckle White Breast Strips
2 ribs celery, diced
6 green onions, diced
1 red pepper, roasted, chopped
2 tsp. lemon juice, fresh
3 tbsp.  parsley, fresh, chopped
2 tsp. poultry seasoning
  salt to taste
  black pepper, freshly ground to taste
1/4 cup cranberry sauce, whole or jellied
2 eggs, beaten (we used one cup egg substitute)
1 cup cracker crumbs

DIRECTIONS 

• Prepare a large skillet with non-stick spray.
• Add the turkey strips and cook, turning often, until no longer pink in the center. Remove from the pan to a cutting board.
• When cool enough to handle, dice the turkey strips into small pieces.
• Combine the celery, red pepper, green onions, lemon juice, parsley, poultry seasoning, salt, pepper, turkey, cranberry sauce, and eggs in a large bowl (my used egg substitute).
• Mix well.
• Cover the bowl and chill for at least 45 minutes.
• Shape the croquette mixture into 10 ovals, roll in cracker crumbs, and place on a (we used cooking oil spray) greased baking sheet.
• Bake for 20 minutes, or until golden.
• Serve with hot low fat gravy.
• Note: This recipe also works well with leftover turkey. Use about 6 cups diced, cooked turkey.