• 2 cups mashed potatoes
• 1 cup roasted turkey, diced
• ½ cup cooked corn
• ½ cup peas
• ¼ cup cream of mushroom soup
• 5 large slices Pane Turano, dried
• ½ tsp. black pepper
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. dried thyme
• ½ tsp. dried rosemary
• ½ tsp. ground sage
• ¼ tsp celery salt
• 4 eggs
• 1 ½ cups flour
• Vegetable oil for frying
• Turkey gravy, for serving

① Preheat medium pot with vegetable oil to 350-375˚.
② In a medium bowl, mix together mashed potato, turkey, corn, peas and mushroom soup until fully combined. Using a small cookie scoop, portion out the potato mixture on a cookie sheet. Store in the refrigerator until ready to use.
③ Place dried Pane Turano slices in a plastic bag and crush with a rolling pin to create fine breadcrumbs. Transfer to a bowl and add all the seasonings, mix together then set aside. Crack eggs in a medium bowl and whisk together, then add flour to another medium bowl.
④ Coat each popper in the bowl of flour, then egg, followed by breadcrumbs. Repeat this process twice for each popper. Once coated, fry in vegetable oil for about 2 minutes or until golden brown and crispy.
⑤ Serve with leftover turkey gravy for dipping and enjoy!