Name: Leftover Turkey Croquettes
Cook time: 40 minutes
Total time: 40 minutes
Yield: Makes about 24 (2-inch) croquettes
Ingredients: 2 to 2 1/2 cups bread crumbs; 1 large egg; 2 tablespoons water; 2 cups mashed potatoes; 2 cups stuffing; 2 cups chopped cooked turkey or rotisserie chicken; 4 to 6 tablespoons olive oil, as needed; Cranberry sauce; Warm turkey gravy; Equipment: 1 large rimmed baking sheet

Active Time
40 minutes
Total Time
40 minutes

Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."

Ingredients

Makes about 24 (2-inch) croquettes

2 to 2 1/2 cups bread crumbs

1 large egg

2 tablespoons water

2 cups mashed potatoes

2 cups stuffing

2 cups chopped cooked turkey or rotisserie chicken

4 to 6 tablespoons olive oil, as needed

To serve:

Cranberry sauce

Warm turkey gravy

Equipment: 1 large rimmed baking sheet

Preparation

Step 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.
Step 2
In a small bowl, beat together the egg and water.
Step 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.
Step 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.
Step 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.
Step 6
Serve hot with cranberry sauce and/or warm gravy.

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Reviews (9)

Made these today! Have tons of leftover turkey but very little of the stuffing and no mashed...so I made that first. Followed the directions exactly. They were perfect, the croquettes turned out PERFECT! (Took longer than expected but had to add the time to make the stuffing and mashed. My family absolutely loved them. This recipe is a keeper.
- Rita Review
- Stratford, CT
- 11/16/2017
For big family holiday occasions, I wouldn't usually consider offering my guests anything I might equate with diner food. And that has always been my opinion of turkey croquets - up until now. Yesterday was Christmas, and as our official family "cook", I did my usual overboard Christmas turkey dinner party. I spent five hours in the kitchen, and I was left with two loads of dinner dishes, a mountain of left-overs, and the usual handful of very polite, but mildly favorable dinner reviews. The following day, I decided to give myself a break - I had the same crowd to feed, but less time for me in the kitchen. I also needed to free-up some precious refrigerator space. So, I decided to get on-line, and I grabbed this very simple, and absolutely delightful recipe. My own labor-intensive Christmas meal may have won faint modest praise, but the majority opinion of our casual day-after-Christmas dinner of these turkey croquets was loud and clear. Everyone raved through the entire meal. These simple turkey croquets won compliments to such extent, that I am actually upset with my whole family! Why have I been killing myself all of these years? I have learned my lesson. No more formal sit-down meals. Next year's family Christmas dinner shall consist of ONLY these same turkey croquets, plus a little cranberry sauce, and some gravy. I wish that I knew about this recipe years ago. I could have saved myself a lot of kitchen time, and meal preparation headaches. Take my advice. If you want to win any "turkey day" feast, then win with simple. Try this recipe.
- pauljgagliardi
- Pocatello, ID
- 12/27/2015
Hi, my name is Wendy and my friends call me the confident cook because I am not afraid of "winging" it when I have to or changing up the recipe to my liking. Needed to make some changes but nothing drastic. I had some day old "everything " bagels and decided to make bread crumbs from them, what a great idea. It added so much flavor. Only had 1/2 cup of sausage stuffing which I had left. Also add 1 tablespoon of Bell's seasoning, again- more flavor. Followed instructions Made a mistake and added egg to recipe instead of using it as a dredge, didn't make a difference but added a binder which I usually like to do with these sort of recipes anyway. Good tip, after forming the croquettes, let them set up in the fridge, they will be easier to cook. We loved them, the best and easiest recioe ever!
- thinkerbelle1958
- Pocono Mountaims, Pa
- 11/29/2015
Very good and easy!
- Anonymous
- Bethesda,MD
- 11/29/2014
I liked these croquettes but I didn't love them. They were the third "leftover" turkey recipe this year so maybe I'm just sick of turkey. I think next time I will try to make a sauce that makes them seem a little less like leftovers...a spicy cream dipping sauce rather than gray? I like the idea of baking them rather than frying just because it's easier.
- kathryncrist
- Washington DC
- 12/7/2013
Loved these little croquettes, served with dipping cups of gravy and cranberry sauce as written. YUM!
- hwoodm
- NJ
- 12/1/2013
These could be baked if you moistened the breadcrumbs (Panko) w/a little EVOO and melted butter during breading. Shape them into traditional Croquettes and bake @ 350 till nice and brown.
- CHEFIRISH
- Phila., Pa
- 11/6/2013
Can these be baked instead of fried?
- JanieClaire
- 11/6/2013
As a kid I always looked forward to turkey corquettes after Thanksgiving. My mother's recipe didn't include the dressing but no matter, what ever you make these out of, they're wonderful. Served gravy and a little cranberry sauce, oh boy! what a dish.
- NHNonni
- NH Seacoast
- 11/5/2013