• 1/2 cup breadcrumbs
• 1/2 cup Dairy Isle mozzarella shredded
• 2 tbsp Dairy Isle salted butter
• 3 tbsp flour
• 1/2 cup Dairy Isle evaporated milk
• 1/2 cup chicken broth
• 2 cups diced cooked turkey
• 1 tbsp chopped fresh chives
• 1/2 tsp summer savory, dried
• Salt and ground black pepper to taste
• 1 egg, beaten

1. Heat butter in a saucepan over medium heat until melted.
2. Stir flour into melted butter until dissolved to create a roux.
3. Mix Dairy Isle evaporated milk and broth into roux; cook and stir until mixture is thick, about 5 minutes.
4. Remove saucepan and set aside to cool mixture.
5. Mix cooked turkey, Dairy Isle mozzarella, chive, summer savory, salt, and pepper into cooled mixture.
6. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, for a few hours.
7. Preheat oven to 350F (175C).
8. Dip balls in the beaten egg, allowing excess to drip back into bowl.
9. Press balls into breadcrumbs until coated.
10. Arrange balls on a baking sheet.
11. Bake in the preheated oven until cooked through and browned, 25 to 30 minutes or shallow fry in a pan till golden brown.

Cranberry Mayo

• 1/2 cup mayonnaise
• Juice of 1/2 lemon
• 1 tbsp chives
• 2 tbsp cranberry sauce
• Salt pepper to taste

1. Mix well in a med size bowl and refrigerate till needed.