Super easy Baked Turkey Croquettes are a genius way to use up your Thanksgiving leftovers. This recipe calls for stuffing and turkey…rolled in breadcrumbs and baked to a crispy perfection. So easy and you can even freeze them for busy weeknight dinners during the holiday season!
OMG! You guys! Thanksgiving is TOMORROW! I can’t believe how fast the year is flying by, it’s so crazy. And to think….just a few months ago, I was sitting on the beach swatting away the seagulls. It’s amazing how quickly time just whizzes on by. I love Thanksgiving but what I love the most about Thanksgiving is the leftovers. Yes, I love the leftovers…and unlike my husband, I could eat piles and piles of turkey, stuffing, mashed potatoes and gravy for days. Maybe, I’ll make a simple sandwich but really…I could just just do Thanksgiving day dinner over and over again. Luckily, my husband married someone who loves to dabble in the kitchen so I’ve been able to morph those leftovers into something completely unrecognizable….something totally different than what he piled on his plate the day before.
These easy to make Two Ingredient Baked Turkey Croquettes are a creation from my childhood. Well, I should say..they’re inspired by something we used to eat frequently during my childhood. Chicken Croquettes…we had them so often and, to be honest, I was never thrilled with them until I was much older. And I know now it was because of my aversion to gravy so a dry croquette is never something super tasty, like chocolate cake. Once I started adding gravy to the mix I was hooked. So, I thought I’d throw a few things in a food processor….stuffing and turkey to be exact.
So, yes….Baked Turkey Croquettes are just leftover stuffing and leftover turkey. Pulse the ingredients a few times in the food processor until a thick, coarse paste forms then shape into cones. Roll in some egg wash, bread crumbs, then bake. So easy, so simple….perfect because who wants to spend a whole day in the kitchen after you already spent the whole day in the kitchen. Am I right? Serve them with leftover gravy and cranberry sauce.
And then, because you’ll have no Baked Turkey Croquettes leftover but you’ll still have leftovers…..make this super easy Turkey Tortilla soup on day 2 post turkey day….and these Monte Cristo Sandwiches on day 3. See, I have the solution for just about any problem. 🙂
- 2 cups leftover stuffing
- 2 cups leftover turkey, skin removed and roughly chopped
- 1 1/2 cups panko bread crumbs
- 1 egg, lightly whisked
- cooking spray
- Preheat oven to 375 degrees.
- Place the stuffing and turkey in a food processor. Pulse until a thick, coarse paste forms.
- Shape 2 heaping tablespoons of the turkey mixture into cone shapes.
- Roll each croquette in the egg and then in the bread crumbs.
- Arrange the croquettes on a baking sheet lined with parchment and lightly coat with cooking spray. Bake for 20-30 minutes or until golden brown.
- Serve immediately with gravy and cranberry sauce, if desired.