In your food processor add celery, carrots and onion and pulse till finely minced
In the food processor add your turkey and pulse until finely chopped. (use a mix of dark and white meat)
In a saute pan melt butter and add finely minced celery, carrots, and onion. Saute until softened (3-5 minutes) Allow to cool.
In a large mixing bowl, add turkey, stuffing cubes, sauteed celery, onions, carrots, and poultry seasoning. Mix all the ingredients together.
Add 1 cup of chicken stock and two lightly beaten eggs and mix together. Gradually add more chicken stock as needed. You want the mixture to resemble stuffing consistency. **Don't let it get too wet. It will continue to absorb the liquid as it sits in your refrigerator setting up but it still needs to be shaped so it needs to have a formable consistency.
Season to taste with sea salt and black pepper.
After mixing all ingredients together fully, refrigerate for 2-3 hours to allow mix to set up .
After the mix has set up form into cone-shaped croquettes
Dredge the croquettes in flour seasoned with salt and pepper. Dip the floured croquette into the egg wash (2 eggs, ½ cup of milk).Coat the egged croquette with seasoned bread crumbs.
Saute croquettes in olive oil, turning until all sides have been lightly browned.
Place croquettes you are going to serve into a 350-degree oven for 15-20 minutes until fully heated. (minimum 165 degrees internal temperature)
Freeze the remainder to use another day!
Serve Croquettes with sides of your choice and your favorite turkey gravy and enjoy!