REFUGEE TURKEY CROQUETTES
Turkey chunks left from Thanksgiving
Flour
Shredded coconut
Red wine of some cheap description
Basil, oregano, etc.
Butter-flavored Pam
Dip leftover turkey chunks (dark meat is moister) in wine, then flour with desired herbs and roll in shredded coconut. Saute croquettes in Pam. Meanwhile, make a sauce by stirring herbed flour into leftover wine and heating. Remove croquettes, place aesthetically on plate with a radish-radicchio garnish, drizzle with sauce in an Impressionistic pattern, call Julia Child, and just watch the pledges roll in next PBS-a-thon!