Ingredients
2 slices bread
2 tbsp butter
3 tbsp all-purpose flour
120 ml milk
120 ml chicken broth
300 g diced cooked turkey
1 tbsp chopped fresh parsley
1/4 tsp dried rosemary
salt and ground black pepper to taste
1 egg, beaten
Directions
Step 1
Put bread in a blender and blend until it becomes soft crumbs. Transfer the bread crumbs to a shallow bowl.
Step 2
Melt butter in a saucepan over medium heat. Stir in the flour until dissolved. Add the milk and broth, and cook until the mixture thickens, about 5 minutes. Remove from heat and let it cool.
Step 3
Mix the cooled mixture with the turkey, parsley, rosemary, salt, and pepper. Shape the mixture into balls and place them on a plate. Refrigerate for at least 3 hours.
Step 4
Preheat the oven to 175°C (350°F).
Step 5
Dip the balls in the beaten egg, allowing the excess to drip back into the bowl. Roll the balls in the bread crumbs until coated. Place them on a baking sheet.
Step 6
Bake for 25 to 30 minutes, until the croquettes are cooked through and golden brown.