Ingredients
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2 slices bread, or more as needed
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2 tablespoons butter
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3 tablespoons all-purpose flour
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½ cup milk
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½ cup chicken broth
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2 cups diced cooked turkey
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1 tablespoon chopped fresh parsley
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¼ teaspoon dried rosemary
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salt and ground black pepper to taste
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1 egg, beaten
Directions
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Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
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Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
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Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
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Preheat oven to 350 degrees F (175 degrees C).
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Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
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Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.
