The days following a big holiday feast are a golden opportunity for culinary creativity, and these Cheesy Turkey Croquettes are my favorite way to rise to the occasion. I developed this recipe as a way to transform leftover turkey into something entirely new and exciting. The result is a delightfully crispy, golden-brown shell that gives way to a savory, cheesy, and incredibly moist filling.
This is a recipe you’ll look forward to making every year because it’s the ultimate leftover makeover. The finely minced turkey and mushrooms create a wonderfully savory base, and the mozzarella cheese tucked inside melts into a glorious, gooey surprise. They are a fun, handheld treat that feels both nostalgic and wonderfully indulgent.
The Ingredients for Your Cheesy Croquettes
- 3 cups vegetable oil, divided
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 8 ounces button mushrooms, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups finely minced cooked turkey meat
- ¼ cup chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 3 eggs, divided
- 1 cup breadcrumbs
How to Create Your Cheesy Turkey Croquettes
Step 1: Prepare the Savory Filling
First, heat one tablespoon of the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and finely chopped mushrooms, and continue to cook until the mushrooms have released their moisture and started to brown. Season with salt and pepper. In a large bowl, combine this cooked vegetable mixture with the finely minced turkey, fresh parsley, shredded mozzarella, and one of the eggs. Mix until everything is well combined, then chill the mixture in the refrigerator for at least 30 minutes to help it firm up.
Step 2: Set Up Your Breading Station
While the mixture is chilling, prepare your breading station. You’ll need three shallow bowls. In the first bowl, place the breadcrumbs. In the second bowl, whisk the remaining two eggs to create an egg wash.
Step 3: Shape and Bread the Croquettes
Once the turkey mixture is chilled and firm, use your hands or a cookie scoop to shape it into small logs or patties. Dip each croquette first into the breadcrumbs for a light coating, then into the egg wash, making sure it’s fully coated. Finally, dip it back into the breadcrumbs, pressing gently to create a thick, even crust. Place the breaded croquettes on a baking sheet.
Step 4: Fry to Golden Perfection
In a large, heavy-bottomed pot or Dutch oven, heat the remaining vegetable oil over medium-high heat until it reaches about 360°F (182°C). Carefully place a few croquettes at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes, turning occasionally, until they are beautifully golden brown and crispy on all sides. Use a slotted spoon to transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Serve immediately.
My Best Tips for These Turkey Croquettes
My Secret for the Best Texture
The key to a croquette that holds its shape and has a great texture is to make sure your ingredients are finely minced. I like to pulse the cooked turkey and mushrooms in a food processor a few times to get a really fine, consistent texture. This helps everything bind together perfectly.
Don’t Skip the Chilling Step
Chilling the croquette mixture before you shape and fry it is a crucial step. It allows the flavors to meld and, more importantly, it helps the mixture firm up, which makes it much easier to handle and shape. This ensures your croquettes won’t fall apart when they hit the hot oil.
The Double-Dredge Method
For an extra crispy, sturdy crust, I swear by a double-dredging technique. Instead of the standard flour-egg-breadcrumb, this recipe uses breadcrumbs-egg-breadcrumbs. The initial light coating of breadcrumbs gives the egg wash something to grip onto, which in turn allows the final, thick layer of breadcrumbs to adhere perfectly, creating a super crunchy shell.
Delicious Variations to Try
These Cheesy Turkey Croquettes are a fantastic base for all sorts of leftover transformations. If you have leftover mashed potatoes, you can incorporate them into the mixture for an even creamier filling. You can also add other leftovers like finely chopped stuffing or a bit of cranberry sauce for a sweet and savory twist. For a different flavor profile, try using a different cheese like sharp cheddar or a spicy pepper jack instead of mozzarella.
FAQs
Can I bake these instead of frying them?
Yes, absolutely! For a lighter, baked version, preheat your oven to 400°F (200°C). Place the breaded croquettes on a parchment-lined baking sheet and spray them generously with cooking spray. Bake for about 20 minutes, flipping them halfway through, until they are golden brown and heated through.
What can I serve with these croquettes?
These croquettes are delicious on their own, but they are even better served with a dipping sauce. A side of leftover turkey gravy or some warm cranberry sauce makes for the perfect accompaniment.
How do I store and reheat leftovers?
Store any leftover croquettes in an airtight container in the refrigerator for up to 2 days. The best way to reheat them and get them crispy again is in an oven or an air fryer at 375°F (190°C) for about 5-10 minutes.
Cheesy Turkey Croquettes
- Total Time: 60
- Yield: 18 croquettes 1x
Description
Transform your holiday leftovers with these Cheesy Turkey Croquettes. This recipe creates a delightfully crispy, golden-brown shell that gives way to a savory, cheesy, and incredibly moist filling made from finely minced turkey and mushrooms. With a glorious, gooey mozzarella surprise inside, these fun, handheld treats are the ultimate leftover makeover.
Ingredients
3 cups vegetable oil, divided
1 cup finely chopped yellow onion
2 cloves garlic, minced
8 ounces button mushrooms, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups finely minced cooked turkey meat
¼ cup chopped fresh parsley
2 cups shredded mozzarella cheese
3 eggs, divided
1 cup breadcrumbs
Instructions
Prepare the Savory Filling:
Heat one tablespoon of vegetable oil in a large skillet over medium heat. Sauté the onion for 5 minutes until softened. Add the garlic and mushrooms, cooking until the mushrooms have browned. Season with salt and pepper. In a large bowl, combine the cooked vegetable mixture with the minced turkey, parsley, mozzarella, and one egg. Chill the mixture for at least 30 minutes to firm up.
Set Up Your Breading Station:
While the mixture chills, place the breadcrumbs in one shallow bowl. In a second shallow bowl, whisk the remaining two eggs.
Shape and Bread the Croquettes:
Shape the chilled turkey mixture into small logs or patties. Dip each croquette first into the breadcrumbs, then into the egg wash, and finally back into the breadcrumbs for a thick crust.
Fry to Golden Perfection:
In a heavy-bottomed pot, heat the remaining vegetable oil to 360°F (182°C). Fry the croquettes in small batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate to drain. Serve immediately.
Notes
Baked Version:
For a lighter option, bake the croquettes. Place the breaded croquettes on a parchment-lined baking sheet, spray generously with cooking spray, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and heated through.
Add Mashed Potatoes:
To create an even creamier filling, incorporate about 1 cup of leftover mashed potatoes into the turkey and vegetable mixture before chilling.
Dipping Sauces:
These croquettes are delicious served with leftover turkey gravy or warm cranberry sauce for dipping.
- Prep Time: 45
- Cook Time: 15
- Category: Appetizer, Snack
- Method: Frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 3 croquettes
- Calories: 495
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg
Keywords: turkey croquettes, leftover turkey recipe, cheesy croquettes, Thanksgiving leftovers, fried appetizer, leftover makeover
