Turkey Potato Croquettes

The day after Thanksgiving usually means one thing: a fridge overflowing with leftover turkey, mashed potatoes, and gravy. But instead of the same reheated plate, why not turn those leftovers into something entirely new and delicious? Enter Turkey Potato Croquettes—the ultimate recipe to reinvent your Thanksgiving bounty and ensure nothing goes to waste!  

Every year, I find myself making way too much food, especially turkey and mashed potatoes. And while leftovers are great, eating the same meal over and over can get a little dull. That’s why I’ve made it a tradition to get creative with our Thanksgiving extras, and I have to say, these croquettes are a game-changer. With their golden, crispy exterior and soft, creamy mashed potato filling, they’re the perfect blend of texture and flavor.  

Whether you serve them as a snack, appetizer, or even a light meal, Turkey Potato Croquettes are sure to become your favorite way to enjoy Thanksgiving leftovers. Bonus points: they pair perfectly with a side of gravy or cranberry sauce for dipping!

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 

1. Stir the mashed potatoes and 1 whisked egg in a bowl until combined and set aside.
2. In a separate bowl, combine the chopped turkey and shredded cheese stirring to combine.
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.
4. 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.
5. Place the second whisked egg in a bowl and the breadcrumbs in a seperate bowl.
6. Roll each potato croquette gently into the egg and then into the breadcrumbs covering them completely.
7. 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.
8. 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.)
9. Using a slotted spoon, transfer the croquettes to the paper towel-lined plate and immediately season them with salt. 
10. Serve with gravy or cranberry sauce.

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