Perfectly crispy and deliciously festive, these turkey croquettes are my favorite way to make the most of my Thanksgiving leftovers. Deep fried to perfection, these croquettes are made with stuffing, turkey, carrots, and onions and coated with breadcrumbs for one delicious bite. I love how fun they are to make and eat!
How to Store and Reheat
Once fried, let the turkey croquettes cool completely and store them in an airtight container in the fridge. They will keep well for 3 days and can be reheated in the oven at 365°F for 5-10 minutes. You can also freeze them for up to 3 months. Let them thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving these turkey croquettes as an appetizer with turkey gravy for dipping. They’re also really tasty with ranch dressing. For a fun meal, I like to place a few on a bed of mashed potatoes and drizzle them with gravy and cranberry sauce.
How to Make Turkey Croquettes Step by Step
Boil the Veggies: Boil 3 cups of water over high heat. Add 1 cup of diced celery and 1 cup of diced carrots and boil until the carrots become tender, about 5 minutes. Mix the Croquettes: Let the carrots and celery cool completely before adding them to a large bowl along with 3 cups of leftover cooked stuffing, 3 cups of finely chopped cooked turkey, 2 large eggs, ½ cup of diced white onion, 1 teaspoon of dried rubbed sage, 1 teaspoon of dried thyme, and ½ teaspoon of kosher salt. Stir to combine then cover and refrigerate for 2 hours. Shape and Coat the Croquettes: Place a sheet of parchment paper on a large baking sheet then roll the dough into 1-2 inch balls and place them on the baking sheet. Heat 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 265°F. Grab 3 medium bowls. Whisk 1 cup of all-purpose flour and the remaining ½ teaspoon of salt in one of the bowls. Add the remaining 1 egg and ¼ cup of water to another bowl and whisk to combine. Place 1 cup of breadcrumbs in the last bowl. Dredge the stuffing balls one at a time in the flour, then in the egg, then in the breadcrumbs. Fry the Croquettes: Add 5-6 croquettes to the oil at a time and fry for 2-3 minutes, or until light and golden on all sides.
