Sunday Brunch: Thanksgiving Leftover Croquettes Recipe

Sunday Brunch

How to make the best meal of the week even better.

Sunday Brunch: Thanksgiving Leftover Croquettes Recipe

[Photograph: Sydney Oland]

Turkey sandwiches are a Thanksgiving classic, but sometimes bread just isn't what you're looking for. Potato croquettes made of leftover mashed potatoes, filled with the classic sweet and savory combination of turkey and cranberry, are coated with breadcrumbs and fried until crisp. Serve these croquettes with a green salad and some extra cranberry sauce on the side, and if you're feeling festive, a glass of something sparkling.

By coating these croquettes in panko breadcrumbs, they crisp quickly in a frying pan, but if panko crumbs are unavailable, regular breadcrumbs can be substituted. When assembling the croquettes, make sure that your leftover mashed potatoes are firm enough to encase the turkey filling. If unsure about the consistency of your leftover potatoes, add an additional tablespoon of flour.

  • Yield:4 (makes 8 good sized croquettes)
  • Active time: 15
  • Total time:35


  • 2 1/2 cups mashed potatoes
  • 4 eggs
  • 2 tablespoons all-purpose flour
  • Kosher salt
  • 1 cup roughly chopped leftover roast turkey
  • 1/2 cup cranberry sauce
  • 2 cups panko breadcrumbs
  • 1 quart penut or canola oil


  1. 1.

    Combine mashed potatoes, 1 beaten egg, flour, and pinch of salt in medium bowl and mix until thoroughly combined. In separate bowl mix cranberry sauce and chopped turkey.

  2. 2.

    Take 1/3 cup of mashed potato mixture and make cup in your hands, place 1 heaping tablespoon of turkey cranberry mixture in mashed potato cup and seal potato around it. Repeat with remaining ingredients making 8 large croquettes.

  3. 3.

    Beat remaining 3 eggs in pie plate. Dip croquettes one at a time in egg, followed by breadcrumbs. Repeat until all croquettes are breaded.

  4. 4.

    Heat oil in 12-inch non-stick skillet, wok, or Dutch oven to 350°F. Fry croquettes in batches, making sure not to crowd the pan. Drain on paper towels, season with salt, and serve hot.