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Turkey Croquettes

Turkey Croquettes are Jack’s favorite #Thanksgiving #leftover hands-down! Yes, they require a little work but Hello!  #mashedpotatoes surrounding #turkey breaded and fried served with gravy!!! How can you go wrong? Need this to be #glutenfree – simply swap out traditional breadcrumbs for gluten-free breadcrumbs!

Special Note on leftover turkey – refrigerate your leftovers once cooled and best if eaten within four days.  So Thanksgiving plus 3 more days.  If you have a ton of turkey – chop it up and place in airtight freezer bags, seal and freeze.  Do this on the day it is made or the next day at the most.  I usually do this to make our favorite turkey pot pie a week or so after Thanksgiving.

Look at that smile – I have to make these turkey croquettes for this guy! Usually on the Saturday after Thanksgiving – it’s his gift for being patient and good during Black Friday shopping!

NOW REMEMBER – this is a leftover recipe!

So no stressing about having the exact amount – this recipe comes together perfectly.

Print Recipe
Turkey Croquettes
To make great turkey croquettes - you need to have your turkey and mashed potatoes cold; that's why it's great to make with leftovers! Once you've shaped your croquettes; they need to chill again before frying. This will help them keep their shape.
Course Main Dish
Servings
as many as you like
Ingredients
  • roasted turkey finely chopped
  • turkey gravy
  • mashed potatoes
  • 4 -5 eggs
  • milk
  • Panko bread crumbs
  • traditional bread crumbs or Italian blend
  • oil for frying canola or vegetable
Course Main Dish
Servings
as many as you like
Ingredients
  • roasted turkey finely chopped
  • turkey gravy
  • mashed potatoes
  • 4 -5 eggs
  • milk
  • Panko bread crumbs
  • traditional bread crumbs or Italian blend
  • oil for frying canola or vegetable
Instructions
  1. In a bowl, add your finely chopped turkey and just enough gravy to moisten. Set aside. To the cold mashed potatoes, beat 2 - 3 eggs in a small bowl and then stir into your mashed potatoes. By adding eggs to the potatoes; it will make them easier to fry. (I proportion about 2 eggs for about 6 cups of mashed potatoes.)
  2. In a shallow bowl, add 2 eggs and a splash of milk. Whisk together. In another shallow bowl, mix Panko breadcrumbs and traditional breadcrumbs together.
  3. Now begin to make your croquettes - first place a mound of potatoes in the palm of your hand, about 1/2 cup.
  4. Next using the fingers of your other hand, press the potatoes into a disc.
  5. Place about 1 1/2 tablespoons of turkey mixture in the middle of the potato disc.
  6. Now fold the croquette together and press the seams closed.
  7. Then roll or press into desired shape. Croquettes traditionally are shaped into rounded cornered rectangles. Do not make them too big - about 2 - 2.5 inches in length is perfect.
  8. Once all your croquettes are shaped. Start dipping them in your egg mixture first and then gently roll them in the breadcrumbs. If the croquettes feel too delicate or warm - place in the fridge for about an hour before breading them.
  9. Once all your croquettes are breaded, place in refrigerator for at least 1 hour to chill before cooking.
  10. In a saute pan, heat your oil. I prefer to pan fry my croquettes so I only add enough oil to come up halfway on my croquettes. (If you want to deep fry them - use a deeper sauce pan and more oil!) Once your oil is hot (but not smoking), gently add your croquettes into the hot oil. Do not overcrowd your pan - it will lower the oil temp too quickly PLUS it will make it difficult for you to flip your croquettes. To test if the oil is the right temperature, drop a small piece of breadcrumb or torn off piece of bread, it should immediately start sizzling.
  11. Once your croquettes are golden brown on one side, gently turn them over. I do this with a flat slotted spoon and a spatula.
  12. When golden brown on all sides - remove croquettes from oil and allow to drain on a cooling rack placed on top of a sheet pan. Continue frying the remainder of your croquettes. Add more oil if you feel it is needed.
  13. Serve the croquettes with warm gravy.
  14. Best served and enjoyed right away but if you have leftovers. Refrigerate after they have cooled completely. To reheat, bring the croquettes to room temperature and then bake to warm up. Reheat and drizzle with hot gravy. ©THE HUNGRY FAMILY
Recipe Notes

*Optional - if you want to go over the top with these croquettes - add grated cheese to the mashed potato mixture!

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