It’s the day after Thanksgiving and you’ve got a fridge full of leftover turkey, mashed potatoes and gravy! What can you do to use everything so there’s no waste and change it up a bit at the same time? Make Turkey Potato Croquettes – the best recipe for Thanksgiving leftovers!
Thanksgiving leftovers are unavoidable it seems. I get so excited to make our meal every year that I can’t help but make way too much food, especially turkey and mashed potatoes. Over the years I’ve come up with creative ways to make Thanksgiving leftovers into new exciting recipes, but I think these Turkey Potato Croquettes might be my favorite! They’re crispy on the outside with pillowy soft mashed potatoes on the inside.
Why I Love This Recipe
- Perfect for Thanksgiving Leftovers: Turn your Thanksgiving leftovers into something new with turkey potato croquettes. Roasted turkey meets fluffy mashed potatoes for a flavorful combo that ensures no bite goes to waste.
- Fun for Kids: Make cooking a family adventure with turkey potato croquettes. From shaping to breading, this hands-on recipe is perfect for quality time with the kids. Create lasting memories while crafting a batch of delicious croquettes. Another fun Thanksgiving activity for kids are these Thanksgiving Turkey Pretzels!
- Full of Thanksgiving Flavors: These crispy, golden-brown croquettes are absolutely delicious. Perfect as appetizers or snacks or even dinner, these croquettes are a total crowd-pleaser.
The Ingredients
- Mashed potatoes: Preferably mashed potatoes that are a day old. If you make fresh, you’ll want to refrigerate them before you start so they’ll hold together better
- Eggs: One goes in the mashed potatoes and one is used in the breading station.
- Roast turkey: This is the perfect recipe for leftover Thanksgiving turkey!
- Shredded cheese: You can use any cheese you like. Monterrey jack, mozzarella, or cheddar work great!
- Breadcrumbs: White, whole wheat or even gluten free breadcrumbs are perfect.
- Oil: For shallow frying. Choose your favorite!
Substitutions and Variations
- No turkey? No problem! Leftover roast or rotisserie chicken is also perfect.
- Potatoes: Mashed sweet potatoes might add a fun new twist and flavor!
- Breadcrumbs: I prefer unseasoned breadcrumbs to let the other ingredients shine, but if you only have seasoned on hand I don’t see why you couldn’t use them.
How to Make Turkey Potato Croquettes
Step 1: Whisk one egg and add it to your mashed potatoes. Stir to combine.
Step 2: Chop your leftover turkey into small pieces and combine with the shredded cheese.
Step 3: Take 2 teaspoons of the turkey cheese mixture and form into 1 inch balls. You want to roll them tight so the turkey and cheese bind together.
Step 4: Next, take 2 tablespoons of the potato egg mixture and form a patty in the palm of your hand, place the turkey cheese ball in the center and carefully fold the potato mixture around the turkey cheese ball to make a larger ball.
Step 5: Make sure all croquettes are tightly rolled.
Step 6: Place a whisked egg in one bowl and breadcrumbs in a separate bowl.
Step 7: Roll each croquette gently into the egg and then into the breadcrumbs covering them completely.
Step 8: Add oil to cover the bottom of a stock pot. Heat the oil until it reaches about 360° F. Carefully place the croquettes in the oil and fry for 60 seconds, turning occasionally, until the outside is brown and crispy.
Tips and Tricks
- Firm hand: Make sure you roll the potatoes tightly around the filling so nothing leaks out.
- Work in order: Do each step completely with all ingredients – this way when you are ready to fry everything is good to go!
- Cold Potatoes: If your potatoes are fresh and warm, it’ll be much harder to work with. Make sure the mashed potatoes are chilled.
- Arm workout: Shred your own cheese for best flavor and melting into the filling.
FAQs
Some good options to use are vegetable, avocado, or peanut oils. You can feel free to use what you have on hand, but try and stick with a neutral oil so it doesn’t impart too much flavor. Also be aware of peanut allergies – in general, those allergic to peanuts can consume peanut oil, but you’ll want your guests to be aware to make their own choices.
I love a good sharp cheddar with the turkey! Mozzarella also works well. You can always mix up whatever is left in your cheese drawer as well, it is simply to add some good flavor and hold the turkey together.
I am for 360°F for frying. At this temperature, the oil is hot enough to fry without soaking into the food, making it soggy and greasy. A candy thermometer or frying thermometer both hook onto the side of the pot, making it safe and easy to keep track. If you don’t have a thermometer, you can test the oil by throwing a few breadcrumbs in. If they sizzle immediately, most likely, your oil is hot enough.
More Recipes Using Leftovers
Turning Thanksgiving leftovers into something totally new is the best! What do you do with your leftovers? Let me know in the comments!
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Turkey Potato Croquettes
Ingredients
- 2 1/2 cups mashed potatoes (preferably leftover or refrigerated)
- 2 large eggs, whisked in separate bowls
- 1 cup roast turkey, chopped
- 1 cup shredded cheese (Monterrey jack, mozzarella, or cheddar)
- 1 cup breadcrumbs (white, whole wheat or gluten free)
- olive, vegetable or canola oil (for cooking)
Instructions
- Stir the mashed potatoes and 1 whisked egg in a bowl until combined and set aside.
- In a separate bowl, combine the chopped turkey and shredded cheese stirring to combine.
- Take 2 teaspoons of the turkey cheese mixture and form into 1 inch balls. You want to roll them tight so the turkey and cheese bind together.
- Take 2 tablespoons of the potato egg mixture and form a patty in the palm of your hand, place a turkey cheese ball in the center and fold the potato mixture around the turkey cheese ball to make a larger ball.
- Place the second whisked egg in a bowl and the breadcrumbs in a seperate bowl.
- Roll each potato croquette gently into the egg and then into the breadcrumbs covering them completely.
- Add the oil to a heavy bottomed pot over medium/high heat. The oil is hot enough if you put a few leftover breadcrumbs in and they sizzle immediately.
- Add the croquettes to oil and fry for about 60 seconds, turning occasionally, until the outside is crispy. (Alternatively, you can bake at 400°F for 20 minutes.)
- Using a slotted spoon, transfer the croquettes to the paper towel-lined plate and immediately season them with salt.
- Serve with gravy or cranberry sauce.
Notes
- Firm hand: Make sure you roll the potatoes tightly around the filling so nothing leaks out.
- Work in order: Do each step completely with all ingredients – this way when you are ready to fry everything is good to go!
- Cold Potatoes: If your potatoes are fresh and warm, it’ll be much harder to work with. Make sure the mashed potatoes are chilled.
- Arm workout: Shred your own cheese for best flavor and melting into the filling.
Another recipie that is a success with my 2 years old daughter!. I cooked them with the veggie nuggets mix and she loved them! Thanks again!
I would love to try this, but I’m wondering if I can do it with ground turkey or even turkey breast? I don’t have the space to do your brine recipe (which sounds delicious), but Im hoping to add all the ingredient to the ground or breast meat. Any suggestions?
I probably solhudn’t admit how it takes me back to childhood Christmases, but I do love this stuff. I am still looking for those Christmas decorations (large, about 18 tall) that were made out of melted together plastic chips into shapes like a big Santa, reindeers, bells, etc . inspired to check again on ebay.
I tried this for lunch today. But the mashed potato/egg mixture was very soft and fell off. It was a terrible gooey mess. Have I done something wrong? Did anyone else have this problem? I even used day old mashed potatoes.
I just reread the instructions & it dawned on me that I forgot the second egg. That is probably why the potatoes fell off when frying – whoops!