Croquettes Anyone? Leftovers Wrapped In A Cute Bundle

Croquettes are a perfect way to use up leftovers, which is my intention today. My hubby mentioned that he loved eating croquettes as a kid. Wow, you’d think I might have known this after being married to him for 45+ years. Oh well, I guess there is room for a few things to slip by in all those years. The good news is that hubby was very excited at the thought of my fixing these football shaped morsels today. In reality, it is probably football-shaped food that excited him most. Maybe I should cut little strings of mozzarella and lay them on top of each croquette to look like football laces. That might send him over the top. On second thought, I think I will save that idea for the football “Bowl” party. Finger food size, they would make great appetizers with or without a football theme.

Other than chopping up a few ingredients, this recipe is relatively simple. Most of the ingredients are already cooked (remember you are using up leftovers). Isn’t that great?! Once assembled the ingredients do not require frying as most croquette recipes did back in the day. Cooking the croquettes in a high-heat oven allows a nice crusty outer layer to form while keeping the interior soft and moist.


For a deeper golden looking croquette, spray with olive oil before baking. I did not do that on this batch so while they were tasty, they didn’t have an all-over golden crisp look I would have liked. Adjust baking time for your oven (it took a little longer in my oven than stated in the recipe). Also baking time may vary slightly depending on how golden you want your croquettes to turn out.

Turkey Croquettes

Yields 15

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  • 2 russet potatoes, cooked, peeled (yields about 1 1/2 cups after mashing)
  • 1 cup turkey, shredded
  • 3/4 cup turkey stock (or chicken broth)
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 3/4 to 1 cup onion, chopped fine
  • 1/2 cup parsley, chopped fine
  • 1/2 cup Italian bread crumbs (or panko bread crumbs)
  • 1 1/2 tablespoons parmesan cheese, grated
  • salt and pepper, freshly ground
  • 1 egg, whisked
  • Olive oil spray


  1. Mash the potatoes with 1/4 cup of the broth, adding salt and pepper. Set aside.
  2. Drizzle oil in the frypan and sauté onions on low heat. Add minced garlic, and parsley when onions soften, and cook about 2-3 minutes. Season with salt and pepper.
  3. Add shredded turkey and the rest of the broth to the pan. Mix well and remove from heat.
  4. Combine the mashed potatoes and turkey mixture together. Adjust seasoning if needed.
  5. Preheat oven to 450 degrees. Prep baking sheet with parchment paper.
  6. Whisk egg in one bowl. In another bowl mix bread crumbs and parmesan cheese.
  7. Measure 1/4 cup of the mixture and form into croquette shape. Dip into egg wash and then breadcrumbs. Set on the prepared baking sheet.
  8. Generously spray croquettes with olive oil and bake for about 15-20 minutes or until golden brown. (I forgot to spray mine with olive oil and they did not turn as golden as I would have liked.)
  9. Serve immediately.
  10. Optional dipping sauces can include chili sauce, pasta sauce, or teriyaki sauce.


Homemade turkey stock is easy to make. Recipes can be found online at Taste of Home, Bon Appetit, Martha Stewart and other websites by searching google.

And if you want to play the lawn game croquet while eating your croquettes, here is more info on its origins and variations of the game.  Croquet.



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