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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
50 mins
If you’ve ever wondered what to do with all those Thanksgiving leftovers, these turkey croquettes are about to become your new favorite post-holiday tradition! They’re crispy, golden, and unbelievably comforting—everything you love about a Thanksgiving plate rolled into one delicious, dippable bite. This recipe transforms leftover mashed potatoes, roast turkey, and stuffing into irresistible little croquettes filled with melty mozzarella, savory parmesan, and fresh parsley.
I just love how these cook up: crisp on the outside, warm and creamy on the inside, and packed with all those cozy holiday flavors. They’re perfect for Friendsgiving brunches, next-day snacking, or feeding a house full of guests who are still lingering after the big meal. And don’t skip the best part—serving them with warm leftover gravy and cranberry sauce for dipping. It’s pure Thanksgiving magic!
How do you keep the turkey croquettes from falling apart while frying?
Make sure the mixture is cold and firm before breading. If the mixture feels too soft, pop it in the freezer for 10 to 15 minutes before shaping, and again after breading to help everything set.
What oil is best for frying turkey croquettes?
Vegetable oil or canola oil works great because both have a neutral flavor and high smoke point—perfect for getting that crisp, golden exterior.
Do you have to use leftovers for turkey croquettes?
No, you don't have to! You can use rotisserie chicken and store-bought mashed potatoes to make them super easy.
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Ingredients
- 2 cups cold leftover mashed potatoes
- 1/2 cup shredded mozzarella cheese (about 2 ounces)
- 1/4 cup grated parmesan cheese (about 1 ounce), plus more for serving
- 2 Tbsp. fresh parsley, chopped, plus more for serving
- 1/4 tsp. black pepper
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups very finely chopped cooked turkey
- 1 cup leftover stuffing
- 2 Tbsp. whole milk
- 1 cup seasoned dried breadcrumbs
- 1/2 tsp. kosher salt, plus more for sprinkling
- Vegetable oil, for frying
- 1/2 cup leftover gravy, warmed
- 1/2 cup leftover cranberry sauce
Directions
- Step 1In a large bowl, combine the mashed potatoes, mozzarella, parmesan, parsley, pepper, ¼ cup of the all-purpose flour, and 1 of the eggs. Fold in the turkey and stuffing.
- Step 2Shape 1 ½-tablespoon scoops of the mixture into disks (about 1 ½ inches in diameter and ¾ inch thick). If they feel soft, freeze for 15 minutes until firm.
- Step 3Place the remaining ½ cup flour in a shallow bowl. In another bowl, whisk together the milk and remaining 2 eggs. In a third bowl, combine the breadcrumbs and salt.
- Step 4Working one at a time, coat the disks in the flour, shaking off any excess. Then dip in the egg mixture, and then coat in the breadcrumb mixture, pressing gently to help the crumbs adhere. Place the coated croquettes on a tray or baking sheet. Chill in the freezer until firm, about 20 minutes.
- Step 5In a Dutch oven, heat 1 ½ inches vegetable oil to 350°F, or until it bubbles when you add a small pinch of breadcrumbs.
- Step 6Add the croquettes to the oil and fry until golden brown on all sides, 1 to 2 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet or plate and immediately sprinkle with salt. Serve the croquettes sprinkled with more parmesan and parsley, with warm gravy and cranberry sauce on the side for dipping.
Tip: You can shape and bread the turkey croquettes and freeze them for up to 3 months. Fry them in hot oil for 3 to 4 minutes when you're ready to eat. They can also be shaped and breaded and kept in the refrigerator for up to 1 day ahead. Keep the fried croquettes warm on a rack set over a baking sheet in a 200˚F oven until you're ready to serve.
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