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.
Ingredients
2 cups cold leftover mashed potatoes
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese, 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
- In a large bowl, combine mashed potatoes, mozzarella, parmesan, parsley, pepper, ¼ cup of the all-purpose flour, and 1 of the eggs. Fold in the turkey and stuffing.
- Shape 1 ½-tablespoon scoops of the mixture into disks.
- Place 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.
- Coat the disks in the flour, shaking off excess. Dip in the egg mixture and coat in the breadcrumb mixture. Place the croquettes on a tray or baking sheet. Chill in the freezer until firm, about 20 minutes.
- Heat 1 ½ inches vegetable oil to 350°F
- Add croquettes and fry until golden brown on all sides, 1 to 2 minutes, turning occasionally. Transfer to a paper towel 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.
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.