xiaoxl/recipe_data huggingface dataset:
Wild Rice-Stuffed Quail With Fig Puree


Ingredients:
wild rice, kosher salt, quail, fresh ground black pepper, yellow onion, celery, olive oil, fresh parsley, unsalted butter, fresh thyme leave, dried figs, port wine, vanilla extract

Directions:
Special equipment: kitchen twine.
For the quail:
Fill a medium saucepan halfway with 1 part apple juice to 1 part water and bring to a boil. Add the wild rice and a pinch of salt and stir; bring to a simmer. Cook, uncovered, until tender, 30 to 45 minutes.
Preheat the oven to 350 degrees F. Pat the quails dry. Rub with salt and pepper.
Sautee the onions, celery and apples in olive oil until al-dente. Add the rice, parsley and a pinch of salt and pepper; mix and remove from heat. Let cool.
Fill each quail with 1/3 cup of the stuffing, then tie the legs together to close the cavity. Rub the skin with the butter along with the thyme leaves and some salt and pepper. Transfer quails to a baking dish and bake until they are cooked through and the skin is golden, 12 to 15 minutes.
For the fig puree:
Meanwhile, in a medium saucepan, bring the figs to a simmer slowly in the port and vanilla until the figs are tender, about 5 minutes. Allow to cool. Transfer to a blender and blend until smooth.
Serve the quail cut in half with a ramekin of fig puree.
Ham and Cheese Bread Pudding


Ingredients:
onion, olive oil, salt, ground black pepper, garlic cloves, ham, eggs, milk, spicy brown mustard, dried rosemary, salt, ground black pepper, white pepper, parmesan cheese

Directions:
Spray an 8" pan with cooking spray (or butter bottom and sides of dish] and place bread cubes in pan.
Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper.  Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
Remove from heat and let cool slightly.
In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
After combining thoroughly, mix in cheese.
Spread onion and ham mixture uniformly over bread cubes.
Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
Remove pan from refrigerator 1/2 hour before preheating oven.
Preheat oven to 350°F.
Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist.  It will be puffed up and edges and corners will be golden brown.
Let rest 5 minutes before cutting.
Leftovers reheat wonderfully.
Dublin Potato Salad


Ingredients:
white potatoes, white vinegar, sugar, celery seed, mustard seeds, salt, cabbage, corned beef, corned beef, dill pickle, green onion, mayonnaise, milk

Directions:
In a saucepan, cover potatoes with lightly salted water and boil until tender.  Drain, peel, and cube.
Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes.  Cover and chill.
Just before serving, fold in cabbage, corned beef, pickle and onions.
Combine mayonnaise, milk and remaining salt; pour over salad and toss gently.
Crusty Peach Cobbler


Ingredients:
butter, sweetened condensed milk, cinnamon, nutmeg, vanilla, maple syrup

Directions:
Cut rolls into 1/2 inch cubes., Pour butter into a 9x13-inch baking pan., Layer pie filling over butter., Layer roll cubes over the pie filling., Combine sweetened condensed milk, cinnamon, nutmeg and vanilla and blend well., Pour mixture over roll cubes and push cubes down with a fork to absorb moisture., Bake at 375°F 30-35 minutes or until deep golden brown and bubbly., Cool for a few minutes and serve warm with maple syrup if desired.
Tomato Salsa


Ingredients:
plum tomatoes, red onion, garlic cloves, fresh cilantro, kosher salt, lime, juice of, extra virgin olive oil

Directions:
"Mix all ingredients together. Refrigerate."
Southern Style Collard Greens
Category: side-dish
By tybright31

Southern-style greens like my mama use to make.

Ingredients:
2  sweet onions, finely chopped
2  smoked ham hocks
4 cloves garlic, finely chopped
3 (32 ounce) containers chicken broth
3 (1 pound) packages collard greens, trimmed
⅓ cup apple cider vinegar
2 tablespoons white sugar
1 ½ teaspoons salt, or to taste
¾ teaspoon ground black pepper, or to taste

Directions:
Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours. Stir  , vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 10 servings

Calories: 188.5
Fat: 9.7 g
Saturated fat: 3 g
Carbohydrates: 14.2 g
Sugars: 5.4 g
Dietary fiber: 5.3 g
Protein: 11.8 g
Cholesterol: 33.9 mg
Sodium: 1686.5 mg
The Easiest Meatloaf


Ingredients:
lean ground beef, onion, ketchup, prepared mustard, salt, eggs, milk, Worcestershire sauce

Directions:
Preheat oven to 425 o., In lg bowl, combine all ingredients, mixing lightly but thoroughly., Turn into a 9x13” pan and form gently into loaf shape., Bake 50-60 minutes til done.
Warm Potato Salad With Capers and Toasted Pine Nuts


Ingredients:
extra virgin olive oil, white wine vinegar, Dijon mustard, red onion, capers, pine nuts, black olives, kipfler potatoes

Directions:
Combine oil, vinegar, mustard, onion, capers, pine nuts and olives.  Season to taste with salt and pepper.  Let stand for 30 minutes for the flavours to develop.
Cook potatoes in simmering salted water for 10-15 minutes or until tender.
Drain well then toss with the prepared dressing.
Pineapple Beets


Ingredients:
brown sugar, cornstarch, salt, pineapple tidbits, beets, butter, lemon juice

Directions:
In saucepan, mix brown sugar, cornstarch, and salt., Add pineapple and bring to a boil, stirring., Boil and stir for 1 minute., Add beets, butter, and lemon juice., Cook on med for 5 minutes, stirring occasionally., Serve warm.
Air Fryer Keto Garlic Cheese 'Bread'
Category: bread
By Elle

Only 4 ingredients, ready in 10 minutes, and tastes delicious - what more can you ask for? Once you let the bread cool it develops a 'bread'-like texture.

Ingredients:
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 large egg
½ teaspoon garlic powder

Directions:
Line the air fryer basket with a piece of parchment paper. Combine mozzarella cheese, Parmesan cheese, egg, and garlic powder in a bowl; mix until well combined. Press into a round circle on the parchment in the air fryer basket. Heat the air fryer to 350 degrees F (175 degrees C). Fry bread for 10 minutes. Remove. Serve garlic cheese bread warm, but not hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 224.7
Fat: 14.3 g
Saturated fat: 8.2 g
Carbohydrates: 2.7 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Protein: 20.8 g
Cholesterol: 138 mg
Sodium: 537.8 mg
Cinnamon Twists


Ingredients:
sour cream, honey, butter, baking soda, salt, dry yeast, honey, water, eggs, whole wheat flour, butter, honey, cinnamon

Directions:
In a saucepan, heat the sour cream, honey, butter, soda, and salt-but do not boil. Let cool to lukewarm.
Dissolve the yeast and the honey in the lukewarm water. Stir into the lukewarm mixture from Step 1.
Add the beaten eggs and flour to the cooled mixture. Knead on a lightly floured board and knead for 5 minutes.
Roll out the dough to a 16 x 16 inch square. Mix in the butter, honey, and cinnamon and spread on dough. Fold into thirds and cut into 16 1-inch strips. Twist each strip and lay on a cookie sheet covered with parchment paper. Cover lightly and let rise in a warm spot for about an hour.
Bake at 350'F for about 25 minutes.
When they're done, they may be frosted with your favorite icing, If you like.
Strip Steaks With Tomato and Blue Cheese Vinaigrette


Ingredients:
extra virgin olive oil, kosher salt, ground black pepper, shallot, red wine vinegar, Dijon mustard, cherry tomatoes, fresh basil leaf, gorgonzola

Directions:
Prepare the grill for direct cooking over high heat (450° to 550°F].
Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
In a medium bowl whisk the shallot, vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. Slowly whisk in 2 tablespoons of oil, forming a smooth vinaigrette. Add the tomatoes and basil. Mix well.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare–ups occur, move the steaks temporarily over indirect heat]. Remove from the grill and let rest for 3 to 5 minutes. Add the cheese to the vinaigrette. Mix gently. Serve the steaks warm with the vinaigrette spooned over the top.
Apple Bacon Cheddar Bake


Ingredients:
bacon, apples, sugar, cheddar cheese, biscuit mix, milk, eggs

Directions:
"Mix apples with the sugar and layer in rows into a 13x9 pan.  Cover the apples with cheese and sprinkle with bacon.  Beat remaining ingredients together.  Pour evenly over apples, cheese, and bacon.  Bake at 375 F for 35-40 minutes until lightly browned.  Serve warm.  Serves 8."
Italian-Style Pork Chop Sandwiches


Ingredients:
boneless center cut pork chops, mozzarella cheese, black pepper, eggs, water, canola oil, parmesan cheese

Directions:
Pound pork chops until 1/4 inch thick; set aside.
In a small bowl beat together eggs, water, pepper and Italian seasoning.
In a medium bowl combine all other ingredients, except mozzarella cheese, pizza sauce and canola oil.
Dip pork chops in egg mixture, coating both sides.
Then coat both sides of pork in cracker crumb mixture.
Repeat until chops are coated twice, with egg and cracker crumbs.
In a medium size skillet, heat oil until hot but not smoking.
Add pork chops two at a time.
Cook until golden brown, about 6 minutes on each side.
To assemble each sandwich--.
Place a chop on bottom half of each bun.
Spread 1 Tablespoon of sauce over meat.
Sprinkle with 2 Tablespoons of mozzarella.
Cover with top half.
Eat and enjoy.
Grandma's Penuche Frosting


Ingredients:
butter, brown sugar, milk, powdered sugar

Directions:
Melt butter in a large saucepan., Add brown sugar and bring to a boil., continue cooking for 1 minute until thickens., Let set 15 minutes., Mix in hot milk., Add powdered sugar gradually till spreading consisitancy., If it gets too thick add a little milk.
Cheese Potato Pancakes and Chili Sauce


Ingredients:
potatoes, cheddar cheese, parmesan cheese, green onions, garlic powder, all-purpose flour, eggs, salt, fresh ground black pepper, sour cream

Directions:
Use the large holes of the grater to grate cheese and potatoes.
Transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.
Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.
Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.
Cook until browned about 4 minutes per side.
Repeat with remaining potato mixture.
Transfer the pancakes to a plate lined with paper towel to remove excess oil.
Prepare the dipping sauce by mixing sour cream with  chili garlic sauce.
Serve the potato pancakes while still warm.
Gooey Bun Cake


Ingredients:
sugar, cinnamon, sugar, brown sugar, butter, maple syrup, honey, pecans, walnuts

Directions:
Preheat oven to 375 degrees.
Mix sugar and cinnamon.  Take 15 biscuits and cut in half.  Roll halves in mixture.  Place in greased bundt pan.
Melt butter, sugar, suryp and brown sugar.  Add nuts.  Pour 1/2 mixture over biscuits in pan.
Roll remaining biscuits in sugar mix.  Place in pan.
Pour remaining syrup mix over top.
Bake 30 - 35 minutes.
Boston Baked Beans


Ingredients:
dried white bean, molasses, brown sugar, Dijon mustard, white pepper, salt pork

Directions:
Soak beans 2 hrs.
Preheat oven to 350 F.
Drain beans and cover with fresh water Bring to a boil and simmer for 1.5 hours. Drain and reserve 1 cup of the cooking liquid.
Add the molasses, sugar, mustard pepper and reserved fluid to the beans.
Cut 2-3 slices from the salt pork and place these in the bottom of a heavy based casserole dish. Pour in the bean mixture and top with remaiing salt pork. Cover tightly and bake for 4.5-5 hours or until beans are tender and deeply browned.
Using two forks, shred the meat on top and mix into the beans.
Serve hot.
Oeufs Enterallies


Ingredients:
eggs, bacon, butter, flour, milk, sharp cheddar cheese, garlic clove, thyme, marjoram, basil, fresh parsley

Directions:
Preheat oven to 350°F, Peel and slice thinly the hard boiled eggs., Make medium cream sauce using butter, flour, light cream and milk., Add Cheddar cheese, stirring until cheese is melted., Season with garlic, thyme, marjoram and basil., Add parsley., Pour some of the cream sauce into a 13 x 9 inch baking dish., Add a layer of egg slices, then bacon crumbles and more cheese sauce., Continue until ingredients are used up, ending with sauce., Sprinkle with buttered bread crumbs., Bake for 20 minutes until bubbly and crumbs are browned.
Chocolate-Banana Muffins
Category: bread
By Vickie Cross

I love banana! And these make the ideal treat for supper for the school lunches. They freeze well so double the recipe and try and leave some for the freezer! Store in an airtight container once cooled.

Ingredients:
1 ½ cups mashed banana
⅓ cup oil
⅓ cup milk, or as needed
1 medium egg, beaten
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cocoa powder
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners. Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry. Stir chocolate chips into batter. Scoop batter into muffin liners. Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 265.9
Fat: 11.1 g
Saturated fat: 3.7 g
Carbohydrates: 40.4 g
Sugars: 19.9 g
Dietary fiber: 2.2 g
Protein: 3.9 g
Cholesterol: 16 mg
Sodium: 229.8 mg
Snezhanka(Bulgarian Cucumbers in Yogurt)


Ingredients:
cucumber, garlic clove, salt, pepper, olive oil, dill, plain yogurt

Directions:
Squeeze the chopped cucumber  by hand to get rid of most of the water, then place in a  bowl together with the salt, pepper, garlic, olive oil and dill.
Set aside for 10 minutes.
Add the yogurt to the cucumber mixture, mix well and chill for at least 1 hour before serving. Enjoy!
Can be served as a starter, dip or side dish.
Ham and 15 Bean Soup


Ingredients:
smoked ham hock, bacon, onion, tomatoes, chili powder, lemon juice, carrot, garlic clove

Directions:
Soak beans overnight or by the "quicksoak method" as listed on the back of most bags of beans.
Drain the beans and place in large pot with 2 quarts of water.
Add the ham hock and bacon and bring to a boil.
Reduce heat and simmer uncovered for 2 1/2 hours add water as necessary.
Remove hamhock and shred meat from the bone, returning meat to the pot.
Add the remaining ingredients and simmer for another 45-60 min or until beans are cooked to your liking.
Three Bean Soup
Category: soups-stews-and-chili
By DEBOKC

This soup is not only pretty, it is very easy and healthy as well and truly delicious.  Top with chopped green onions and grated cheddar cheese.

Ingredients:
2 tablespoons vegetable oil
1  onion, chopped
1  green bell pepper, chopped
1  yellow bell pepper, chopped
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
1 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained

Directions:
In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened.  Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans.  Heat through.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 10 servings

Calories: 208.8
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 34.6 g
Sugars: 1.4 g
Dietary fiber: 12 g
Protein: 11.3 g
Sodium: 294.7 mg
Spicy Chicken Rigatoni


Ingredients:
crushed red pepper flakes, salt, ground black pepper, garlic, chicken, alfredo sauce, peas, rigatoni pasta

Directions:
In a sauté pan, heat oil over medium heat.
Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil.
Add sliced chicken and sauté briefly to coat in spices and garlic.
Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
Sprinkle with crushed red pepper for garnish.
Serve with a fresh sliced Italian Loaf.
**Note: I highly recommend using homemade Marinara & Alfredo Sauces.
No Fail Bean Pie
Category: desserts
By Imam Qadriyyah S. Mabel-Doroth

This is a traditional Muslim bean pie that most people have never had and even more have never made.  Made with navy beans, it is surprisingly a wonderful dessert. Once you've had it, you'll love making it.  There are only a few recipes for this pie and it took me years of tweaking other recipes to come up with one that actually makes an edible bean pie. This recipe you can trust to make an awesome dessert.

Ingredients:
2  deep-dish prepared pie crusts  (Optional)
2 (15.5 ounce) cans navy beans, rinsed and drained
1 (12 fluid ounce) can evaporated milk
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
2 tablespoons all-purpose flour
2 ½ cups white sugar
2 tablespoons vanilla extract
2  eggs
2  egg yolks

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes. In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts. Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs 20 mins
Yields: 1 9-inch pie

Calories: 539.1
Fat: 22 g
Saturated fat: 9.5 g
Carbohydrates: 75.2 g
Sugars: 45.5 g
Dietary fiber: 5 g
Protein: 11.2 g
Cholesterol: 94.6 mg
Sodium: 585.1 mg
Slow Cooker Salmon Casserole
Category: seafood
By Shannon C.

I love this recipe because it is quick and easy to throw together, with an end result that is tasty and comforting.

Ingredients:
3 ½ cups water
3 (6 ounce) cans salmon, undrained
2 cups white rice
1 (10.75 ounce) can  cream of chicken soup
1 (10.75 ounce) can  cream of broccoli soup
1 tablespoon dill weed
1 teaspoon lemon pepper
1 ½ cups frozen peas

Directions:
Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker. Cook on High for 2 hours. Stir peas into the salmon mixture and continue cooking for 1 hour more.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 6 servings

Calories: 479.4
Fat: 11.1 g
Saturated fat: 2.7 g
Carbohydrates: 63.3 g
Sugars: 3.6 g
Dietary fiber: 2.9 g
Protein: 28.3 g
Cholesterol: 43.5 mg
Sodium: 1070.1 mg
So Easy Black Magic Cake
Category: desserts
By Janet Terra-Smith

My family loves this recipe, it's the best chocolate cake ever!

Ingredients:
2 cups white sugar
1 ¾ cups all-purpose flour, unsifted
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
½ cup strong black coffee
2  eggs
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch cake

Calories: 309.4
Fat: 11 g
Saturated fat: 2.3 g
Carbohydrates: 51.3 g
Sugars: 34.5 g
Dietary fiber: 2.3 g
Protein: 4.7 g
Cholesterol: 31.8 mg
Sodium: 479 mg
Ice Cream Cake With Vanilla Wafers


Ingredients:
evaporated milk, salt, butter, ice cream

Directions:
Grease 13x9 pan.
Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping].
Press cookie crumbs in greased pan.
Melt chocolate chips and combine evap. milk and salt.
Pour over crust, freeze until firm (about 20 min.].
Spread softened ice cream over chocolate layer, top with remaining cookie crumbs.
Freeze until firm.
Stuffed Tomatoes W Chicken and Feta Low Fat/Low Carb


Ingredients:
tomatoes, onion, cooked rice, bouillon, rosemary, feta cheese

Directions:
Boil 1 cup of rice
Meanwhile, cut the top (no more than a quarter] of the tomatoes off and scoop out the flesh and any juice - reserve in a bowl.
Preheat the oven to 375 degrees.
In a skillet, add 1/4 cup of the reserved tomato juices and add chicken, peppers and onions.
Cook over medium heat until chicken is cooked through and veges are soft, stirring occasionally, do not let it dry out.
Stir in the cooked rice, bullion, rosemary, salt and pepper.
Cover and simmer for 5 minutes, stirring occasionally and add water to prevent the mixture drying out.
Place the tomato shells in an 8x8x2 baking dish.
Spoon the rice/meat mixture into the tomato shells.
Sprinkle the feta cheese on top.
Bake about 15 minutes or until heated through.
CRISPY TURKEY CROQUETTES


Ingredients:
butter, onion, celery, button mushroom, unbleached all-purpose flour, half-and-half, poultry seasoning, hot paprika, sea salt, black pepper, parsley, canola oil, panko breadcrumbs, egg, milk

Directions:
In a saucepan over medium-heat, add butter and when sizzling, add onion and celery; sauté for 1 minute. Add mushrooms and sauté for 2 minutes. Add flour and cook for 1 minute, stirring constantly. Pour in milk, add poultry seasoning, hot paprika, salt, and freshly ground black pepper; stir well and cook until the sauce thickens about 1 minute. Turn off the heat and add turkey and parsley; stir well. Transfer to a bowl and let cool off for 5 minutes before covering and chilling for 5 hours.
In a pot over medium heat, add oil and bring to 365ºF. Meanwhile, divide turkey mixture into 8 balls; set aside.
In a shallow plate, add breadcrumbs and season with black pepper; stir to mix. In another shallow plate, combine egg with milk; beat well. Roll each croquette into breadcrumbs then egg mixture and again in breadcrumbs.
Working in batches, carefully place them in hot oil and fry for 3 minutes or until golden brown. Transfer them to a plate lined with paper towels to absorb any excess oil. Serve with gravy or cranberry sauce along with mashed potatoes and veggies. Makes 8 croquettes.