These crispy Turkey Croquettes reinvent leftovers in a most delicious way. Serve them with a dollop of sour cream and a drizzle of cranberry sauce for a scrumptious post holiday meal.
Leftover Turkey Croquettes Recipe
If you're fortunate enough to have holiday leftovers, it's the ideal opportunity to transform them into something really delicious. Enter croquettes. Croquettes rolls off the tongue a little more smoothly than leftover turkey mashed potato cakes, doesn't it? That being said, this downhome transformation is bound to hit the spot.
Helpful Tips for Making Turkey Croquettes
- The turkey needs to be fairly finely chopped to combine with the remaining ingredients.
- These work best and hold together better when using cold mashed potatoes.
- I prefer the crunch of panko breadcrumbs for this recipe. You could adapt using fresh or Italian seasoned bread crumbs, if that's what you have on hand.
- Sharp white cheddar cheese not only helps bind the filling along with the eggs, but expands the flavor profile. I've used Gruyere, Swiss and other robust flavors of cheese with spectacular results. If you have good old cheddar or colby cheese on hand rest assured, it will work fine.
- You can make and shape these turkey croquettes and freeze them for a future meal. Gently cook from frozen, adding time as needed to heat all the way through.
Other Leftover Turkey Recipes to Try
Leftover turkey can be stretched into another complete meal for the family, as well it should be for this frugal cook. A few other leftover turkey recipes you may like to add to the menu:
- Turkey Broccoli Rice Divan
- Cajun 15 Bean Soup with Turkey and Andouille Sausage
- Turkey Bacon Spinach Casserole
- Poppy Seed Cheddar Turkey Sliders
- Leftover Turkey Chili from Food Network.
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Helpful Kitchen Items:
- 3 cups finely chopped leftover turkey
- 2 cups cold mashed potatoes (mashed with butter and milk)
- 1 cup shredded sharp white cheddar cheese
- 1 tablespoon butter
- ½ cup chopped green onion
- 1 tablespoon chopped fresh sage
- 2 teaspoon chopped fresh thyme
- ¼ cup all purpose flour
- 1 ½ teaspoon garlic salt adjust to taste
- 1 ½ teaspoon Cajun or Creole seasoning
- 1 teaspoon lemon pepper
- 2 large eggs beaten
- 1 ⅔ cup panko bread crumbs
- ⅓ cup grated Parmesan cheese
- vegetable or olive oil for frying
- cranberry sauce and sour cream for serving
- Add turkey, mashed potatoes and cheese to a medium-size mixing bowl.
- Melt butter in a skillet over medium-high heat. Sauté green onion, sage and thyme for 1-2 minutes just until softened.
- Remove from heat and add to mixing bowl with flour, garlic salt, Cajun seasoning lemon pepper and eggs. Mix until fully combined and the ingredients are evenly distributed.
- In a shallow bowl, whisk together panko and Parmesan cheese.
- Use a standard size ice cream scoop to divide the mixture. Drop into crumbs and roll pressing crumbs onto each croquette.
- Drizzle a non stick skillet or griddle with vegetable oil. Cook croquettes over medium-high heat in batches for 2-3 minutes per side or until golden. Add additional oil to the pan between batches. (Wipe out skillet between batches, when needed.) Remove to a platter and keep warm.
- Serve immediately topped with sour cream and cranberry sauce.