Boil 3 cups of water over high heat then add the celery and carrots and boil until the carrots become tender, about 5 minutes.
1 cup carrots, ¼ cup water, 1 cup celery
Let the carrots and celery cool completely before adding them to a large bowl along with the stuffing, turkey, two of the eggs, onion, sage, thyme, and 1/2 teaspoon of the salt.
3 cups stuffing, 3 cups finely chopped turkey, 3 eggs, 1/2 cup white onion, 1 teaspoon dried rubbed sage, 1 teaspoon dried thyme, 1 teaspoon salt
Stir to combine then cover and refrigerate for two hours.
Place a sheet of parchment paper on a large baking sheet then roll the dough into one to two inch balls and place them on the baking sheet.
Heat 2 inches of the oil in a deep skillet over medium heat until it reaches 265 degrees Fahrenheit.
Vegetable oil for frying
Whisk the flour and remaining salt in a bowl then add the remaining egg and water to another bowl and whisk to combine and finally place the breadcrumbs in another bowl.
1 teaspoon salt, 1 cup all-purpose flour, 1 cup breadcrumbs, 3 eggs
Dredge the stuffing balls one at a time in the flour then in the egg then in the breadcrumbs.
Add five to six croquettes to the oil at a time and fry for two to three minutes or until light and golden on all sides then serve with gravy.