These leftover turkey nuggets are a delicious and practical way to repurpose leftover turkey breast. Lightly pan-fried for a crisp outside and tender inside, they make a quick lunch, dinner, or snack the whole family will enjoy. The recipe uses simple pantry staples and comes together in about 15 minutes of active time. If your holiday turkey left you with more breast meat than you can eat as-is, this is a flavorful, kid-friendly option that reduces waste and stretches your leftovers into multiple meals.
On Thanksgiving and other big meals the dark meat often disappears first, leaving plenty of white turkey breast. These nuggets transform that lean meat into a familiar finger food that appeals to kids and adults alike. They are seasoned mostly by the turkey itself, so if your leftover meat was well-roasted and seasoned, the nuggets will reflect that rich flavor. For milder turkey, add a pinch of paprika or onion powder to boost the taste.
If you enjoy turning leftovers into new dishes, try other simple ideas like fritters, small pot pies, or cold salad rollups using diced or shredded poultry. These kinds of recipes are ideal for repacking leftovers into appealing meals without much extra prep.
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Other Leftover Recipes You’ll Love
- Leftover Turkey Nuggets Recipe
What You’ll Need
Basic ingredients and tools to make these leftover turkey nuggets:
- Leftover turkey breast: 2 cups, finely shredded or blended.
- Panko breadcrumbs: Use plain panko for the best crisp texture.
- Parmesan cheese: Adds flavor and helps the coating crisp up.
- Mozzarella cheese: Melted inside for a tender, cheesy bite.
- Egg: Acts as a binder so the nuggets hold together.
- Flour: Small amount to help bind the mixture.
- Greek yogurt: Adds moisture so the finished nuggets stay tender.
- Butter or oil: For pan-frying or air-fryer cooking.
See the recipe section below for exact quantities and nutrition details.
Recipe Substitutions & Additions
- Egg substitute: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled 15 minutes) for an egg-free option.
- Gluten-free: Replace panko with almond flour or gluten-free breadcrumbs.
- Cheese swaps: Parmesan and mozzarella can be swapped for other cheeses you prefer, keeping in mind texture and salt level.
- Extra seasoning: If your turkey is mild, add a pinch of paprika, garlic powder, onion powder, or a little salt and pepper to the mixture to boost flavor.
Step By Step Instructions
- Preheat a skillet over medium-low heat and add a drizzle of olive oil or a small pat of butter.
- Place the leftover turkey breast in a blender or food processor and pulse until finely ground. Alternatively, shred the turkey with two forks.
- In a mixing bowl, whisk the egg, Greek yogurt, and flour until smooth.
- Add the ground turkey and shredded mozzarella to the bowl and mix thoroughly until evenly combined.
- Form tablespoon-sized portions and shape them into nugget shapes.
- In a separate bowl, combine panko breadcrumbs and grated parmesan. Press each nugget into the breadcrumb mixture to fully coat.
- Cook nuggets in the preheated pan for 2–3 minutes per side on medium-low, or until golden brown and heated through. Drain on paper towels if desired.
Storage Instructions
After cooling, store the nuggets in an airtight container in the refrigerator for up to 4 days. If your turkey had been stored previously, include that time when judging freshness. For longer storage, freeze nuggets for 1–2 months in a freezer-safe container. Reheat from frozen in an air fryer or oven for best crispness — a few minutes at moderate heat until warmed through. You can also reheat on a skillet or briefly in the microwave if short on time.
Tips For Success
- Air fryer method: Lightly spray or brush nuggets with oil and air fry at 380°F for about 8 minutes, flipping halfway through for even browning.
- Texture: Finely blending the turkey creates a texture closer to classic nuggets. If you prefer a chunkier bite, shred the turkey instead.
- Use other poultry: This technique works equally well with leftover rotisserie chicken or other cooked poultry breast.
- Seasoning: Because most flavor comes from the cooked turkey, taste and adjust seasonings if the meat was simply roasted without strong spices.
Other Leftover Recipes You’ll Love
Leftover Mashed Potato Waffles
Easy Salmon Cakes (With Leftover Salmon)
Green Bean Fritters
Salmon Rice Balls
If you tried these Leftover Turkey Nuggets, please leave a star rating and tell us how they turned out in the comments — feedback helps shape future recipes!
Leftover Turkey Nuggets
Ingredients
- 2 cups leftover turkey breast, finely chopped or blended
- ½ cup shredded mozzarella
- 1 egg
- 2.5 tbsp Greek yogurt
- 2.5 tbsp all-purpose flour
- ½ cup panko breadcrumbs
- 3 tbsp grated Parmesan
- Oil or butter for pan-frying
Instructions
- Preheat a pan to medium-low with a drizzle of olive oil.
- Blend or finely shred the turkey until it is ground-like in texture.
- Whisk together egg, Greek yogurt, and flour until smooth.
- Stir in the ground turkey and shredded mozzarella until evenly combined.
- Form tablespoon-sized portions and shape into nuggets.
- Combine panko and Parmesan in a bowl. Press each nugget into the mixture to coat fully.
- Pan-fry 2–3 minutes per side until golden brown and warmed through.
Notes
- Air-fryer option: Lightly oil nuggets and air fry at 380°F for about 8 minutes, flipping halfway.
- Use a blender for a fine texture; shredding works if you prefer chunks.
- This method works well with leftover rotisserie chicken or other cooked poultry breast.
- Adjust seasoning as needed if the leftover meat is mild.
Nutrition (approx. per nugget)
Calories: 57 kcal • Carbohydrates: 2.5 g • Protein: 7 g • Fat: 2 g (values are estimates)