Turkey Croquettes Recipe

4.86 from 7 votes

Made with stuffing, veggies, and seasonal spices, these turkey croquettes are bursting with Thanksgiving flavor!

Prep Time15

Cook Time25

Chill Time2

Total Time2 40

Course: Appetizer

Cuisine: American

Servings: croquettes

Boil 3 cups of water over high heat. Add the celery and carrots and boil until the carrots become tender, about 5 minutes.
1 cup diced celery, 1 cup diced carrots
Let the carrots and celery cool completely before adding them to a large bowl along with the stuffing, turkey, 2 of the eggs, onion, sage, thyme, and ½ teaspoon of the salt.
3 cups leftover cooked stuffing, 3 cups finely chopped cooked turkey, 3 large eggs, ½ cup diced white onion, 1 teaspoon dried rubbed sage, 1 teaspoon dried thyme, 1 teaspoon kosher salt
Stir to combine then cover and refrigerate for 2 hours.
Place a sheet of parchment paper on a large baking sheet then roll the dough into 1-2 inch balls and place them on the baking sheet.
Heat 2 inches of the oil in a deep skillet over medium heat until it reaches 265°F.
Vegetable oil
Grab 3 medium bowls. Whisk the flour and remaining ½ teaspoon of salt in one of the bowls. Add the remaining egg and all of the water to another bowl and whisk to combine. Place the breadcrumbs in the last bowl.
3 large eggs, 1 teaspoon kosher salt, 1 cup all-purpose flour, 1 cup breadcrumbs, ¼ cup water
Dredge the stuffing balls one at a time in the flour, then in the egg, then in the breadcrumbs.
Add 5-6 croquettes to the oil at a time and fry for 2-3 minutes, or until light and golden on all sides.

Storage: Store turkey croquettes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.