Turkey Croquettes

Name: Turkey Croquettes
Total time: 57 min
Yield: 6 servings
Ingredients: 2½ cups bread crumbs; 1 large egg; 2 tablespoons water; 2 cups mashed potatoes; 2 cups stuffing; 2 cups chopped cooked turkey or rotisserie chicken; 6 tablespoons olive oil; 1 serving Cranberry sauce; 1 serving Warm turkey gravy; 1 piece large rimmed baking sheet

Crispy breaded croquettes made with leftover turkey, mashed potatoes and stuffing, pan-fried until golden brown. A perfect way to transform Thanksgiving leftovers into a delicious new meal.

6 servings

57 min

Published October 4, 2025

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Ingredients

•2½ cups bread crumbs
•1 large egg
•2 tablespoons water
•2 cups mashed potatoes
•2 cups stuffing
•2 cups chopped cooked turkey or rotisserie chicken
•6 tablespoons olive oil
•1 serving Cranberry sauce
•1 serving Warm turkey gravy
•1 piece large rimmed baking sheet

Cooking Instructions

1.
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
4 min
2.
In a small bowl, beat together the egg and water.
1 min
3.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
15 min
4.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
10 min
5.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
25 min
6.
Serve hot with cranberry sauce and/or warm gravy.
2 min

Cooking Instructions

In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.

4 min

In a small bowl, beat together the egg and water.

1 min

In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.

15 min

Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.

10 min

In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.

25 min

Serve hot with cranberry sauce and/or warm gravy.

2 min