Not sure what to do with all your leftover turkey? Baked turkey croquettes are a delicious and practical way to transform holiday leftovers into a fresh meal. Crispy on the outside, tender and savory inside, these croquettes pair wonderfully with gravy and steamed vegetables for an easy weeknight dinner or an elevated appetizer for gatherings.
Baked Turkey Croquettes
These baked turkey croquettes make excellent use of leftover roast turkey and mashed potatoes. The basic idea is to combine finely chopped turkey with creamy mashed potatoes, aromatics, and herbs, form the mixture into patties, coat them in breadcrumbs, then bake until golden. Baking instead of deep-frying keeps them lighter while still delivering a satisfying crunch when you spray the crumbs liberally with olive oil before baking.
My mother traditionally deep-fried hers after Thanksgiving, but baking offers a simpler, lower-fat approach that didn’t compromise flavor. Serve the croquettes with warmed turkey or chicken gravy, a simple salad, or roasted vegetables. They also make convenient party bites—just shape them smaller and serve with a dipping sauce.
These croquettes are very adaptable. If you don’t have turkey, cooked chicken works equally well. Leftover mashed sweet potatoes could also be used for a slightly sweeter variation. The recipe below is written for about six servings but can easily be scaled up or down depending on how much leftover turkey you have.
What is a croquette?
A croquette is a small, typically breaded and fried or baked finger food. Potato croquettes are often made with mashed potatoes combined with vegetables, herbs, eggs, and a meat such as ham, chicken, or turkey. They are an ideal way to use leftover meats and are commonly served as appetizers or part of a main meal during holidays and special occasions.
Try these leftover Thanksgiving recipes
- Turkey and Sweet Potato Frittata
- Leftover Turkey Tacos with Brussels Sprout Slaw
- Leftover Turkey Harvest Cobb Salad
- Turkey Noodle Soup
- Turkey Cuban Sandwiches
Baked Turkey Croquettes
Yield: 6 servings (about 3 croquettes per serving). Serving size: 3 croquettes. Prep about 20 minutes; cook about 15 minutes; total time roughly 35 minutes.
Ingredients
- 12 oz cooked turkey breast, chopped finely (a food processor or chopper works well)
- 3 medium potatoes, peeled, cooked and mashed
- 3/4 cup chicken or turkey broth
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 cup seasoned whole wheat breadcrumbs
- 1 egg, whisked
- Olive oil spray (or a tablespoon of olive oil to brush)
- Optional: leftover turkey gravy for serving
Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mash the cooked potatoes with 1/4 cup of the broth, and season with salt and pepper. Set aside to cool slightly.
- Warm the olive oil in a skillet over low heat. Sauté the minced garlic and chopped onion until softened, about 2–3 minutes. Stir in the chopped parsley and season with a pinch of salt and pepper.
- Add the chopped turkey to the skillet along with the remaining broth. Stir to combine and heat through, then remove from the heat.
- Combine the warmed turkey mixture with the mashed potatoes. Using clean hands, mix thoroughly until the mixture holds together. Taste and adjust seasoning if needed.
- Measure about 1/4 cup of the mixture for each croquette and form into oval or round patties. Place formed croquettes on a sheet of waxed or parchment paper while you finish forming the rest.
- Dip each croquette into the whisked egg, then coat with the seasoned whole wheat breadcrumbs. Arrange the coated croquettes on the prepared baking sheet in a single layer.
- Spray each croquette generously with olive oil spray or brush lightly with olive oil (aiming for about 1 tablespoon total over the batch) so the breadcrumbs brown evenly in the oven.
- Bake for about 12–15 minutes, or until the croquettes are golden and heated through. If you want extra browning, broil for 1–2 minutes at the end while watching carefully to avoid burning.
- Serve warm, optionally with leftover turkey gravy and a vegetable or salad on the side.
Tips and variations
- To make smaller appetizer-sized croquettes, use 1–2 tablespoons of mixture per croquette and reduce the bake time slightly.
- If your mashed potatoes are very firm, add a little extra broth or a splash of milk to help the mixture bind.
- Swap the parsley for chives, thyme, or a mix of fresh herbs for different flavor profiles.
- For a crispier crust, roll croquettes in panko breadcrumbs instead of regular breadcrumbs and spray well with oil before baking.
- Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven until warmed through to help restore crispness.
Nutrition (approximate, per serving)
Serving: 3 croquettes — Calories: 217 kcal, Carbohydrates: 26.9 g, Protein: 13.8 g, Fat: 6.2 g, Saturated Fat: 1 g, Cholesterol: 60.5 mg, Sodium: 713.5 mg, Fiber: 2.7 g, Sugar: 2 g.
These values are estimates and will vary depending on specific ingredients and portion sizes.
Final note
Baked turkey croquettes are an easy, crowd-pleasing way to repurpose leftovers into a new meal. They travel well, freeze nicely (freeze before baking on a sheet, then bake from frozen adding a few extra minutes), and make both weeknight dinners and party hors d’oeuvres simple and satisfying. Enjoy!