Thanksgiving leftovers are one of the best parts of the holiday. If you have turkey, stuffing, and cranberry sauce on hand, you can turn them into crisp, flavorful turkey stuffing croquettes—an easy and satisfying way to remake last night’s meal.
While preparing a roast or grilled turkey, it’s a great idea to plan what you’ll make with the leftovers. A day after a big feast you might enjoy a sandwich or two, but turning turkey and stuffing into croquettes gives you a fresh, fun meal with different textures and flavors. These croquettes are crispy on the outside, moist and seasoned inside, and they come alive when served with a tangy cranberry vinaigrette.
The recipe is forgiving and low stress. Use roughly equal parts cooked turkey and stuffing, add an egg or two to help bind the mixture, and season with aromatics such as shallots and parsley. If your stuffing is already well seasoned, you can keep the croquettes simple. You can also swap or add herbs—sage, thyme, chives, or green onions work beautifully.
After shaping the croquettes, coat them in the familiar three-step breading of flour, egg, and breadcrumbs, then shallow-fry until golden and heated through. A homemade cranberry vinaigrette brightens each bite and balances the richness of the croquettes with acidity and sweetness. While the croquettes are tasty on their own (or with gravy), the vinaigrette transforms the dish and makes it feel new.
Here’s a simple plan: enjoy your Thanksgiving dinner, make a turkey and brie panini or another quick snack the same evening, then the next day use the remaining turkey and stuffing to make these croquettes. They’re great for a relaxed lunch or an easy dinner that feels like a treat.
– Happy Leftovers, Annemarie
Leftover Turkey and Stuffing Croquettes
Ingredients
Turkey Stuffing Croquettes
- 2 cups finely chopped cooked turkey
- 2 cups leftover bread stuffing
- 1 large egg
- 2 tbsp minced shallots
- 2 tbsp minced parsley
- Vegetable oil for frying
Breading
- 1 cup flour
- 2 large eggs (for breading)
- 1 cup dry breadcrumbs
Cranberry Sauce Vinaigrette
- 1/2 cup whole berry cranberry sauce
- 1/4 cup lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp minced shallots (optional)
- 1/3 cup extra virgin olive oil
- 6 oz mixed greens
Instructions
- Make the turkey croquettes: In a large bowl combine the chopped turkey, stuffing, egg, minced shallots, and parsley. Mix until evenly combined and season with salt and pepper to taste. Divide the mixture and shape into twelve evenly sized patties.
- Bread the croquettes: Set up three shallow bowls with the flour, beaten eggs, and breadcrumbs. Dredge each croquette in flour, shaking off excess, then dip into the egg, letting excess drip off, and finish by coating with breadcrumbs. Place the breaded croquettes on a baking sheet while you prepare the dressing and oil.
- Make the vinaigrette: In a bowl whisk together the cranberry sauce, lemon juice, Dijon mustard, and shallots if using. Slowly whisk in the olive oil until the dressing is emulsified and smooth. Taste and adjust lemon or mustard if you prefer more brightness or tang.
- Cook the croquettes: Pour about 1/4 inch of vegetable oil into a skillet and heat over medium-high until shimmering. Add the croquettes in a single layer without crowding and shallow-fry until golden brown on both sides and heated through, about 6–8 minutes total depending on thickness. Transfer to a paper towel-lined tray to drain briefly.
- To serve: Place a portion of mixed greens on each plate, add three croquettes per serving, and drizzle with the cranberry vinaigrette. Serve extra vinaigrette on the side for dipping.
Notes
These croquettes were made with a savory sausage-style bread stuffing and roasted turkey, and paired with an orange cranberry sauce in my original test. If your stuffing is dry, moisten it slightly with a splash of stock before mixing. If it’s very wet, add a little extra stuffing or a small amount of breadcrumbs to help the mixture hold its shape.
Shallots in the vinaigrette give a pronounced onion flavor; if you prefer a milder dressing, reduce the shallots or omit them entirely. The vinaigrette can be made ahead and stored in the refrigerator for a couple of days—bring it to room temperature and whisk again before serving.
Leftover croquettes can be reheated gently in a low oven to retain crispness. They also freeze well before frying: arrange breaded croquettes on a tray until solid, then transfer to a sealed container and freeze for up to one month. Fry from frozen, increasing cook time as needed.
