Directions

• In a saucepan, saute onion in butter until tender. Stir in flour
• until blended. Gradually add milk and broth. Bring to a boil; cook
• and stir for 2 minutes or until thickened. Remove from the heat;
• stir in turkey, sweet potato, salt, pepper and cayenne. Cover and
• refrigerate for 2 hours or until firm.
• Meanwhile, toss apple with lemon juice in a bowl. Stir in remaining
• salsa ingredients. Cover and chill for at least 1 hour.
• For croquettes, beat eggs and water in a shallow bowl. Place flour
• and bread crumbs in separate shallow bowls. Shape turkey mixture
• into 1-1/2-in. balls. Roll in flour; shake off excess. Roll in egg
• mixture, then in crumbs.
• In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to
• 375°. Fry croquettes, a few at a time, for 2 minutes or until
• golden brown. Drain on paper towels. Serve with cranberry salsa.
• Yield: 16 croquettes (2 cups salsa).