CHICKEN RONDELETTES

Chicken Rondelettes

3 slices whole wheat bread
1/4 cup milk
2 1/2 cups coarsely chopped chicken or turkey
1 cup coarsely chopped onions
2 eggs
1 teaspoon thyme
Salt and pepper to taste
2 cups seasoned bread crumbs
3 tablespoons fresh chopped parsley
2 tablespoons paprika
3 tablespoons sweet butter, melted
Vegetable oil, as needed for frying
1 tablespoon sweet butter

Cut crusts off bread and reserve for another use. Soak bread in milk for 10 minutes. Squeeze dry and shred.

In a separate bowl, combine 1 1/2 cups chicken or turkey, bread, onions, eggs, thyme, salt and pepper. Toss well.

Place mixture in a food processor with the steel blade. Using pulse action, process until mixture is well blended but not pureed. Fold in remaining cup of chicken or turkey. Cover and chill for 1 hour.

Combine bread crumbs, parsley, paprika and melted butter in a pie plate. Stir well with a fork. Shape chilled turkey mixture into 6 large patties. Coat in bread crumb mixture and return, covered, to refrigerator for 1 more hour.

Place about 1/2 cup oil and 1 tablespoon butter in skillet over medium heat. Cook patties, 3 at a time, 7 minutes on one side, 5 minutes on other side. They should be golden.

Keep warm in 300 degree F oven and repeat with remaining patties. Serve hot, with gravy if desired.

Yield: 6 large croquettes.

These may be frozen. Reheat in a hot oven.