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Turkey and Mashed Potato Croquettes

User Rating 5 Star Rating (2 Reviews)


Turkey and Mashed Potato Croquettes

Turkey and Mashed Potato Croquettes

Diana Rattray
Make these turkey croquettes for a post-holiday meal or make smaller ones and serve as appetizers. Freeze these croquettes before breading, then complete with coating ingredients and instructions after thawing. These are delicious served with leftover or store-bought gravy and cranberry sauce.

Large Picture of Turkey and Mashed Potato Croquettes



  • 2 cups finely minced leftover turkey
  • 1 cup leftover seasoned mashed potatoes
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon black pepper
  • ***Sauce***
  • 2 tablespoons butter
  • 6 green onions, with a few inches of green, thinly sliced
  • 1 clove garlic, finely minced (you can omit if using garlic mashed potatoes)
  • 4 tablespoons flour
  • 1/4 cup chicken broth
  • 1/4 cup milk
  • 1/2 teaspoon salt, or to taste
  • ***Coating***
  • 1/2 cup allCoating-purpose flour
  • 2 large eggs, lightly beaten with 1 tablespoon cold water
  • 2 cups finely ground fresh bread crumbs


Combine the turkey, mashed potatoes, parsley, and black pepper.

In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours. Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.

Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs. I keep plenty of paper towels and a bowl of water handy to keep my hands relatively clean.

Let the croquettes stand for about 30 to 45 minutes to dry a bit.

Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels. Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.
Makes about 16 to 18 1 1/2-inch croquettes.

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User Reviews

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 5 out of 5
Wow Great, Member annabanana55

This was a total hit with my family and they hate dark turkey meat and thats what I used. From teenagers to 40 year old to a 87 year old they all loved it. The prep maybe long but well worth the wait... This Rocked... Thank you

9 out of 11 people found this helpful.

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