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Turkey and Mashed Potato Croquettes

The best way to reheat leftovers? Fry them.
43 Ratings
100% would make again
Fried Turkey Stuffing Balls Thanksgiving Leftovers
Photo: Dave Katz

Listen, we love eating cold leftovers just as much as everybody else, but if you do want to reheat your epic Thanksgiving meal, we have the perfect way: Fry it into crispy croquettes. Turkey, stuffing and mashed potatoes are mixed together with Parmesan cheese before getting stuffed with cranberry sauce to create a croquette, which is then breaded and deep-fried. These crispy balls contain every Thanksgiving flavor—and are perfect for dipping in leftover gravy.

Using cold ingredients is the trick to making these croquettes. This makes it easier to form the balls, stuff them with cranberry sauce and bread them. In the oil, the breading traps the steam, warming your leftovers for the perfect combo of a crunchy exterior and creamy center.

Check out our best Thanksgiving recipes.

Turkey and Stuffing Croquettes

Recipe from the Tasting Table Test Kitchen

Yield: 12 croquettes

Prep Time: 15 minutes, plus chilling time

Cook Time: 10 minutes

Total Time: 25 minutes, plus chilling time


2 cups shredded cooked turkey, chilled

2 cups stuffing, chilled

2 cups freshly grated Parmesan

1½ cups cold mashed potatoes

½ cup cranberry sauce

1 cup all-purpose flour

2 eggs, beaten

1 cup panko bread crumbs

Vegetable oil, for frying

Gravy, for serving


1. In a medium bowl, combine the turkey, stuffing, Parmesan and mashed potatoes. Scoop out ½ cup-sized balls of the mixture and form a well with your fingers. Fill with 2 teaspoons of cranberry sauce and seal in the center, shaping with your hands back into a ball. Place on a parchment-lined baking sheet and refrigerate for 30 minutes.

2. Meanwhile, place the flour, eggs and bread crumbs in separate bowls lined up next to each other. Heat 2 inches of vegetable oil in a 6-quart Dutch oven to 350° and line a plate with paper towels.

3. Dredge each chilled ball in flour, followed by egg and bread crumbs, until they are all breaded. Working in batches, fry the balls, turning as needed, until golden brown and warmed through, 3 to 4 minutes per batch. Transfer to the prepared plate to drain, then transfer to a platter and serve with gravy for dipping.

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