I absolutely love how this Baked Turkey Croquettes Recipe transforms leftover turkey into a delightful, golden-brown treat. It’s one of those dishes that feels comforting yet lighter than your typical fried croquettes, and it comes together surprisingly fast. Whether you’re dealing with Thanksgiving leftovers or just craving a cozy casserole alternative, these croquettes hold their own with crispy edges and a tender, flavorful inside.
When I first tried this recipe, I was amazed at how versatile it is—you can season it to your taste, and it pairs wonderfully with simple sides or a rich gravy. You’ll find that baking instead of frying cuts down on the mess and the fat, making it a healthier option your family will go crazy for. Trust me, this Baked Turkey Croquettes Recipe is a keeper for any leftover turkey dilemma!
Why You’ll Love This Recipe
- Uses Leftover Turkey Creatively: A fantastic way to give new life to turkey leftovers without extra fuss.
- Baked, Not Fried: Keeps the croquettes crispy outside but lighter and healthier overall.
- Simple Ingredients: You likely have everything in your pantry and fridge already.
- Family-Friendly Flavor: Mild, comforting, and perfect for kids and adults alike.
Ingredients You’ll Need
This recipe focuses on simple staples that combine to create a moist and flavorful croquette — nothing complicated, just good, honest ingredients. Keep an eye out for fresh parsley and good-quality bread crumbs for the best flavor and texture.
- Cooked Turkey Breast: Finely chopped or pulsed in a food processor for a tender texture that binds well.
- Potatoes: Peeled and mashed, they give the croquettes a creamy foundation; Yukon Golds work beautifully.
- Chicken Broth: Adds moisture and depth of flavor, keeping things from drying out.
- Olive Oil: For a gentle sauté on the aromatics and to spray before baking for crispiness.
- Garlic: Fresh cloves, minced; they add a gentle zing without overpowering.
- Onion: Chopped finely and cooked until soft to add natural sweetness.
- Parsley: Fresh and chopped, gives an herbaceous brightness that balances the richness.
- Salt and Fresh Pepper: Essential for seasoning—taste and adjust as you go.
- Seasoned Whole Wheat Bread Crumbs: For that essential crunchy crust with a bit of nuttiness.
- Egg: Whisked, acts as the perfect binder and glue for the breading to stick.
Variations
I love how forgiving this recipe is, so you can easily tweak it based on what you have or dietary needs. You can swap parsley for cilantro or basil, or add a pinch of smoked paprika for a subtle smoky note. Feel free to experiment—you’ll be surprised at the range of flavors that work well here!
- Make it Spicy: I once added a dash of cayenne and chopped green chilies, turning these croquettes into a spicy, savory snack everyone adored.
- Gluten-Free: Swap whole wheat bread crumbs for gluten-free ones or crushed nuts for a naturally crunchy coating.
- Cheesy Boost: Mixing in some grated Parmesan or sharp cheddar into the mash gives an irresistible richness.
- Veggie Add-In: I’ve tossed in finely grated carrots or zucchini for extra nutrition and a pop of color that kids never notice.
How to Make Baked Turkey Croquettes Recipe
Step 1: Prep Your Mash and Aromatics
Start by mashing the cooked potatoes in a large bowl with 1/4 cup of chicken broth, salt, and pepper. This ensures your base is light and well-seasoned. Next, gently sauté minced garlic and chopped onions in olive oil over low heat until fragrant and soft—about 2 to 3 minutes—then toss in fresh parsley, and season with a little salt and pepper. This step infuses your croquettes with that subtle, delicious depth I love.
Step 2: Mix in the Turkey and Combine
Add the chopped turkey breast and the remaining chicken broth to the pan, mix everything together until evenly warmed through, then turn off the heat. Transfer this mixture to your mashed potatoes and combine everything with your hands—this gives the best feel for the texture and lets you adjust salt and seasoning by tasting. Trust me, tasting now saves disappointments later!
Step 3: Shape, Coat, and Bake
Preheat your oven to 450°F. Scoop about 1/4 cup of the mixture at a time and shape each portion into a croquette—oval or round works fine. Lay them on waxed paper to keep your workspace clean. Dip each croquette in beaten egg first, then coat thoroughly in seasoned whole wheat bread crumbs. Arrange them on a parchment-lined baking sheet, spray generously with olive oil (around a tablespoon total), and bake for roughly 15 minutes or until they turn golden and crispy. This technique cuts down on oil use but still delivers pure crunch-winning satisfaction.
Pro Tips for Making Baked Turkey Croquettes Recipe
- Texture Balance: Finely chop the turkey rather than shredding; this blends better with the potatoes for a perfect consistency.
- Olive Oil Spray: Don’t skimp on it! Spraying generously helps achieve that crispy crust without frying.
- Use Parchment Paper: This makes cleanup so much easier and prevents sticking or trying to pry baked-on crumbs.
- Don’t Overcrowd the Pan: Give each croquette space so the edges bake crisp rather than steam.
How to Serve Baked Turkey Croquettes Recipe
Garnishes
I often garnish my croquettes with a sprinkle of fresh parsley or chives—they add a pop of color and fresh aroma that nicely contrasts the warm, savory croquettes. When I’m feeling indulgent, a drizzle of leftover turkey gravy elevates it to a rich, almost festive dish.
Side Dishes
These croquettes go great with a crisp green salad, roasted veggies, or even a simple coleslaw. One of my personal favorites is pairing them with steamed green beans tossed with lemon zest—that brightens up the plate beautifully.
Creative Ways to Present
For a special occasion, I like to arrange croquettes on a platter with small dipping bowls of flavored aioli, cranberry chutney, or herbed yogurt sauce. They’re also cute served on mini skewers at parties, making them easy finger food that guests love.
Make Ahead and Storage
Storing Leftovers
Leftover croquettes store well in an airtight container in the fridge for up to 3 days. I find placing a paper towel beneath helps keep the bottom from getting soggy, preserving that lovely crispness.
Freezing
I like to freeze shaped but unbaked croquettes individually on a baking sheet, then transfer them to a freezer bag once firm. This way you can bake a batch straight from frozen without thawing, which is a real time-saver for busy weeknights.
Reheating
To reheat, pop croquettes back into a hot oven (about 375°F) for 8-10 minutes. This helps re-crisp the coating without drying them out, unlike microwaving, which tends to make them rubbery.
FAQs
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Can I use raw turkey instead of leftover cooked turkey?
This recipe is designed for cooked turkey breast to ensure the croquettes stay tender and cook evenly. Using raw turkey would require different handling and cooking time, so it’s best to cook and shred the turkey separately before making the croquettes.
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Can I fry the turkey croquettes instead of baking?
Absolutely! Frying will give you a crispier exterior but will be a bit heavier and messier. If you choose to fry, use a neutral oil and fry over medium heat until golden brown, then drain well on paper towels. Baking is my personal favorite for ease and health, though.
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How do I make the croquettes gluten-free?
Simply replace the whole wheat bread crumbs with gluten-free bread crumbs or crushed nuts like almonds or pecans. This swap keeps the crunch without gluten, and you can still bake them as directed.
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Can I prepare the mixture ahead of time?
Yes, you can mix everything up to shaping the croquettes a day in advance; just cover the bowl tightly and refrigerate. Shape and bake when ready to serve for the best texture.
Final Thoughts
This Baked Turkey Croquettes Recipe has become such a comfort staple in my kitchen—simple, nourishing, and incredibly adaptable. I love recommending it to friends because it feels like a warm hug on a plate that you can whip up quickly with whatever you have. Give it a try, and I bet it’ll become your go-to solution for leftover turkey, too!
Print
Baked Turkey Croquettes Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 croquettes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Baked Turkey Croquettes are a delicious and healthy way to repurpose leftover turkey. Made with tender mashed potatoes, savory turkey breast, aromatic garlic and onions, and fresh parsley, they are coated in whole wheat breadcrumbs and baked to golden perfection. Served optionally with turkey gravy, they make a satisfying and comforting meal or appetizer.
Ingredients
Turkey Mixture
- 12 oz cooked turkey breast, chopped fine (a food processor or chopper works well)
- 3 medium potatoes, peeled, cooked and mashed
- 3/4 cup chicken broth
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup parsley, chopped
- Salt and fresh ground pepper, to taste
Coating and Finishing
- 1/2 cup seasoned whole wheat bread crumbs
- 1 egg, whisked
- Olive oil spray (about 1 tablespoon for spraying)
- Leftover turkey gravy for serving (optional)
Instructions
- Mash Potatoes: In a large bowl, combine the cooked mashed potatoes with 1/4 cup of chicken broth, and season with salt and fresh pepper. Mix thoroughly and set aside to cool slightly.
- Sauté Aromatics: In a skillet over low heat, heat 2 teaspoons olive oil, then add minced garlic and chopped onions. Cook gently until softened, about 2-3 minutes. Stir in chopped parsley, season with salt and pepper, and cook for an additional minute.
- Mix Turkey and Broth: Add the finely chopped cooked turkey breast to the skillet with aromatics. Pour in the remaining 1/2 cup of chicken broth, stir well to combine, then turn off the heat.
- Combine Turkey Mixture with Potatoes: Add the turkey mixture into the mashed potatoes. Using clean hands, mix everything thoroughly until well incorporated. Taste and adjust salt and pepper as needed.
- Preheat Oven: Preheat your oven to 450°F (232°C) and prepare a baking sheet lined with parchment paper for easy cleanup.
- Form Croquettes: Measure about 1/4 cup of the mixture and shape it into a croquette with your hands. Place each formed croquette on waxed paper. Repeat until all mixture is used.
- Coat Croquettes: Dip each croquette first into the whisked egg, then coat it thoroughly with the seasoned whole wheat breadcrumbs. Place the coated croquettes on the prepared parchment-lined baking sheet.
- Spray with Olive Oil: Generously spray the croquettes with olive oil spray—approximately 1 tablespoon total—to help them brown during baking.
- Bake: Bake the croquettes in the preheated oven for about 15 minutes or until golden and crispy on the outside.
- Serve: Optionally, serve warm with leftover turkey gravy for dipping or pouring over the croquettes.
Notes
- These croquettes are an excellent way to use up leftover turkey from holiday meals or other recipes.
- For best texture, use mashed potatoes that are fluffy and not overly watery.
- Seasoned whole wheat breadcrumbs add flavor and a healthier crunch compared to regular breadcrumbs.
- Olive oil spray helps achieve a crispy crust while keeping the croquettes moist inside.
- Leftover turkey gravy enhances the flavor but is optional depending on preference.
Nutrition
- Serving Size: 3 croquettes
- Calories: 217 kcal
- Sugar: 2 g
- Sodium: 713.5 mg
- Fat: 6.2 g
- Saturated Fat: 1 g
- Unsaturated Fat: approximately 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 26.9 g
- Fiber: 2.7 g
- Protein: 13.8 g
- Cholesterol: 60.5 mg
