Food Processor Recipe for left over chicken or turkey (or almost anything, really!), great for Thanksgiving leftovers

1 small onion quartered

Position the knife blade in the Bowl; add onion and pulse to chop finely

¼ cup of butter ( Or Margarine )

1/3 cup of all-purpose flour

In a 1 quart saucepan melt butter and sauté onion until soft. Stif in flour.

1 cup of milk       

Add milk and cook over medium-high heat, stirring constantly until mixture thickens.

Filling (on the back)

Remove from the heat and stir in filling and salt. Spread mixture in shallow dish or pie pan and chill for 2 hours..

3 slices dry bread

(about 1 1/3 cup of crumbs)

Position the knife blade in bowl and crumb bread according to the directions. Dump (incredibly not my words) crumbs out on sheet of wax paper

1 egg + 2 tablespoons water

                Positionknife blade in bowl; add egg and water.

Pulse to mix,  1 or 2 seconds. Leave in bowl. Cut chilled mixture into 8 equal portions. Using spoon, drop and roll each portion in crumbs. Shape ito cones or sausages with hands. Coat with egg moixture and roll again in crumbs. Refrigerate at least 2 hours or overnight.

Prepare a large pan / line with aluminum foil / spray with Pam

Possible fillings:

Ham: 2 cups of ham cubes, coarsely chopped in processor, with 2 teaspoons prepared horseradish (omit salt) Serve wth Cheddar Cheese Sauce

Seafood: 2 cups canned or cooked fish and 2 medium celery stalks (cut into 1” pieces) coarsely chopped separately in Processor and 1 teaspoon dill weed. Serve with Hollandaise sauce

Chicken or Turkey: 1 ½ cups cooked chicken or turkey cubes 1  8oz can of water chestnuts, drained, finely chopped in Processor and 1/8 teaspoon ginger. Serve with Fresh Mushroom Sauce   / Heinz turkey, chicken gravy