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    Ask Chef Dennis » Recipes » Main Meals » Diner Style Turkey Croquettes – American Classic

    Diner Style Turkey Croquettes – American Classic

    Published: Nov 17, 2021 · Modified: Sep 9, 2021 by Chef Dennis Littley · 83 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.83 from 47 votes
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    pinterst image for turkey croquettes

    One of my favorite memories of growing up in New Jersey was going out to eat at one of the many diners in the area. And Turkey Croquettes was always at the top of my list of dishes I would order when we stopped for dinner.

    Although I wasn’t born in New Jersey, we moved here when I was pretty young and at the height of New Jersey’s love affair with Diners.

    turkey croquettes with one split open on a bed of mashed potatoes on a white plate

    Turkey Croquettes was a dish that was rarely made at home. But at diner that serves turkey every day, it was the perfect way to use the leftover turkey.

    turkey croquettes on a white plate

    It never fails that every time I roast a turkey,  I always have more turkey than we can eat before we get tired of it. I re-use the leftovers just about every way you can think of, but a good portion always ends up in the freezer and never gets used.

    That’s why I started making Turkey Croquettes, it’s a delicious way to use up the leftover turkey. And they freeze well too, that way you’ve got more ready to heat up for dinners for those days you don’t feel like cooking.

    What is a Croquette?

    “A Croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey), shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, such as sautéed onions, mushrooms, or boiled eggs.

    The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French croquer, “to crunch”) has gained worldwide popularity, both as a delicacy and as fast food.”

    How do I make Turkey Croquettes?

    ingredients to make turkey croquettes

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Let’s start by gathering the ingredients we need to make Turkey Croquettes. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    four images showing how to make turkey croquettes

    In your food processor add celery, carrots and onion and pulse till finely minced. Repeat the process with the turkey.

    *You can pulse the veggies to a finer consistency if you’d rather not see the bigger pieces in the croquette.

    two images showing how to saute vegetables

    In a saute pan melt butter and add finely minced celery, carrots, and onion. Saute until softened (3-5 minutes) Allow the mixture to cool.

    four images showing the next steps how to make turkey croquettes
    • In a large mixing bowl, add turkey, stuffing cubes, sauteed celery, onions, carrots, and poultry seasoning. Mix all the ingredients together.
    • Add 1 cup of chicken stock and two lightly beaten eggs and mix together. Gradually add more chicken stock as needed. You want the mixture to resemble stuffing consistency. **Don’t let it get too wet. It will continue to absorb the liquid as it sits in your refrigerator setting up but it still needs to be shaped so it needs to have a formable consistency.
    • Season to taste with sea salt and black pepper.
    • After mixing all ingredients together fully, refrigerate for 2-3 hours to allow mix to set up.
    formed unbreaded croquettes on a white platter

    After the mix has set up, form the mixture into cone-shaped croquettes.

    *If you prefer another shape, go for it. Traditionally croquettes were cone-shaped.

    Set up a Breading Station

    four images showing the breading process for croquettes
    • Dredge the croquettes in flour seasoned with salt and pepper.
    • Then dip the floured croquette into the egg wash (egg and milk).
    • Finally, coat the egged croquette with seasoned bread crumbs.

    Saute the Turkey Croquettes

    two images showing how to saute croquettes
    • Saute the turkey croquettes in olive oil (or your choice of oil), turning until all sides have been lightly browned.
    • Place croquettes you are going to serve into a 350-degree oven for 15-20 minutes until fully heated. (minimum 165 degrees)
    two croquettes on a a bed of mashed potatoes on a white plate

    Not only is this a great way to use up leftover turkey, but it’s also a wonderful way to introduce a new generation to the joys of true Diner Food. Enjoy these croquettes with a salad, soup or indulge with a side of mashed potatoes and lots of turkey gravy!

    You’ll find different views on how to make turkey croquettes, some folks use mashed potatoes and others use stuffing. I’ve always found that stuffing makes a lighter tastier croquette that doesn’t sink like a lead weight in your stomach. I promise you’ll like my stuffing version better!

    But any way you make them you’re making a New Jersey Diner Classic!

    More Delicous Recipes You’ll Love!

    • Homemade Turkey Noodle Soup
    • Homemade Cranberry Sauce – An American Classic
    • Homemade Potato Bread Stuffing Recipe
    • How to Dry Brine and Roast a Turkey Perfectly – A Chef’s Secret Recipe

    Did you make this? Please RATE THE RECIPE below!

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    turkey croquettes on a bed of mashed potatoes on a white plate
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    4.83 from 47 votes

    Diner Style Turkey Croquettes

    Growing up in New Jersey I learned to love "Diner Food"  and I could always count on Turkey Croquettes to be on the menu.  This is my recreation of that classic diner dish.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Entree
    Cuisine: American
    Servings: 8
    Calories: 537kcal
    Author: Chef Dennis Littley

    Ingredients

    Turkey Croquettes

    • 2 cups turkey finely chopped – use a food processor
    • 2 cups potato bread stuffing mix or use your favortie brand of stuffing mix
    • ½ cup celery finely minced
    • ½ cup onion finely minced
    • ½ cup carrots finely minced
    • 4 oz butter
    • 2 large eggs
    • 2 cups chicken stock
    • 1 tbsp poultry seasoning or ground sage

    breading station

    • black pepper and sea salt to taste
    • 2 large eggs lightly beaten
    • 1 cup seasoned bread crumbs
    • 1 cup flour
    • ½ cup milk
    • 4 oz olive oil to saute croquettes
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • In your food processor add celery, carrots and onion and pulse till finely minced
    • In the food processor add your turkey and pulse until finely chopped. (use a mix of dark and white meat)
    • In a saute pan melt butter and add finely minced celery, carrots, and onion. Saute until softened (3-5 minutes) Allow to cool.
    • In a large mixing bowl, add turkey, stuffing cubes, sauteed celery, onions, carrots, and poultry seasoning. Mix all the ingredients together.
    • Add 1 cup of chicken stock and two lightly beaten eggs and mix together.  Gradually add more chicken stock as needed.  You want the mixture to resemble stuffing consistency.  **Don't let it get too wet.  It will continue to absorb the liquid as it sits in your refrigerator setting up but it still needs to be shaped so it needs to have a formable consistency.
    • Season to taste with sea salt and black pepper.
    • After mixing all ingredients together fully, refrigerate for 2-3 hours to allow mix to set up .
    • After the mix has set up form into cone-shaped croquettes
    • Dredge the croquettes in flour seasoned with salt and pepper.
      Dip the floured croquette into the egg wash (2 eggs, ½ cup of milk).
      Coat the egged croquette with seasoned bread crumbs.
    • Saute croquettes in olive oil, turning until all sides have been lightly browned.
    • Place croquettes you are going to serve into a 350-degree oven for 15-20 minutes until fully heated. (minimum 165 degrees internal temperature)
    • Freeze the remainder to use another day!
    • Serve Croquettes with sides of your choice and your favorite turkey gravy and enjoy!

    Notes

    *If you have leftover stuffing on hand it’s a great way to make this process even faster, just eliminate the stuffing steps.
    *You can also use chicken instead of Turkey!

    Nutrition

    Calories: 537kcal | Carbohydrates: 38g | Protein: 15g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 704mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2075IU | Vitamin C: 1.9mg | Calcium: 96mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Dianne

      November 29, 2020 at 10:12 pm

      5 stars
      Thank you very much for sharing your recipe! Followed your instructions to the T using the leftover turkey from Thanksgiving and it was absolutely delicious! I received lots of compliments too!

      Reply
    2. Dianne

      November 29, 2020 at 10:11 pm

      5 stars
      Thank you very much for sharing your recipe! Followed your instructions to the T using the leftover turkey from Thanksgiving and it was absolutely delicious! I received lots of compliments too! Thanks again

      Reply
    3. Dawn Hlavin from So Cal

      November 29, 2020 at 7:58 pm

      5 stars
      Finally!!!!! Some of my fondest food memories involve various meals made from leftover turkey. Growing up in Southern California, some families made delicious tamales, smothered open faced sammies and odd casserole combinations using presentation methods that were popular during the late 60’s/early 70’s. The latter were often more visually intriguing than edible. Perhaps the most puzzling was an appetizer presented by the wife of my fathers work colleague. I was 6 and seated at “the children’s table” which was the lucky recipient of brightly colored plastic skewers shaped like swords upon which were cubes of cold turkey and alternating uncooked cranberries, a ping pong ball sized glob of cold stuffing and a green olive to add a splash of color. Needless to say, I was a very hungry little girl once home. However, there was one item that she had presented to “grown ups”. My father allowed me to have a “try it bite” and to this day, I have never been able to replicate it. Warm, delicious and comforting Turkey Croquettes were the main course item for “the old people.” I have been given recipes for this wacky, strange but somehow comforting and satisfying “thing called croquette.” Nothing has ever come remotely close to bringing me back to that one “try it bite.”
      You have done it! This recipe is a keeper. I skeptically tried your version, all the while doubtful. Well, sir, BRAVO! You have offered me a chance to savor a lovely memory. It is rare to find a recipe that completely arouses one senses and brings them back to the pleasant, enticing and wonderful associative memories of foods now considered “de classe”, “pedestrian”and “gauche.”
      Thank you so much. I plan on using your recipe every year. My own happy “food moment”. It brings me back to a time of innocence, wonderment and comfort.

      Reply
      • Chef Dennis Littley

        November 29, 2020 at 8:22 pm

        What a great comment, you really made my night! I’m happy to hear that you enjoyed the croquettes and it stirred wonderful memories.

        Reply
    4. Gary

      November 28, 2020 at 9:32 am

      I was able to figure it out but this recipe calls for 4 slightly beaten eggs, 2 for the mix and 2 for the breading station.

      Reply
      • Chef Dennis Littley

        November 28, 2020 at 10:00 am

        thank you for pointing that out, I have corrected the recipe

        Reply
    5. Theresa Lacianca

      November 27, 2020 at 10:50 am

      Dennis: Thanks for your help. In Philly my mom mad croquettes after big meals, chicken, turkey and ham and we loved them all. Only sorry I didn’t get her exact recipe. I can’t wait to try your. You are right dinner don’t have them usually. We go to a breakfast/lunch restaurant in Broomall PA and they have chicken on their menu regularly, pretty good too. Restaurant name is Apple Walnut in west chester pike
      Thanks again, Theresa

      Reply
    6. Alescha Caldwell

      November 21, 2020 at 9:11 pm

      Did this with gluten Free stuffing mix, and Gluten Free finely ground Panko bread crumbs. Made a sauce out of left over cranberry sauce thinned with brandy and lemon. Very nice sauce.

      Reply
    7. Eletta

      March 11, 2020 at 11:59 am

      Well I made them last night, I had leftover sausage stuffing and chicken, all I can say is Yummmmm…..my fiance absolutely loved them and I was so happy. Thanks Dennis, this recipe is perfect.

      Reply
      • Chef Dennis Littley

        March 11, 2020 at 12:41 pm

        I’m very happy to hear you enjoyed the croquettes, its one of my wifes favorite dishes!

        Reply
    8. Kristen Dougherty

      January 26, 2020 at 7:18 pm

      5 stars
      AMAZING! I grew up in the Philly burbs & have been searching for a perfect Chicken Croquette recipe. I have failed so many times but this one is the perfect recipe! My pickiest eater came back for seconds after she had already left the table. I grabbed some shredded rotisserie chicken from our grocery store & it was the perfect amount & taste. Thank you, thank you, thank you!!!! My husband (who is a self proclaimed croquette expert) couldn’t get enough either!

      Reply
    9. Marlene R.

      November 30, 2019 at 12:40 pm

      WOW! Another Jersey person! My husband and I are both from the Jersey Shore. Land of at least six dozen diners. Moved to SC eight years ago (taxes, what else?).
      The #1 thing we miss is the Jersey food. NOWHERE else can you find it!

      We both grew up in a town that has at least five, and the next town over has another five or so. Our favorite diner has been in business for at least 45 years, so every time we go back up, we make that one THE focal point of our travels.
      There was a diner–long gone now–that made these when I was a young girl. It is closed now, but I still remember them as though it were yesterday.

      Going to try your recipe this week, since we have a lot of turkey left over.

      Reply
      • Chef Dennis Littley

        November 30, 2019 at 12:52 pm

        hi Marlene

        I’ve also got a great recipe for clams casino and crab imperial if you like Jersey shore dishes.

        Reply
    10. Victoria

      November 30, 2019 at 11:23 am

      5 stars
      Thanks very much for this recipe — it was fantastic. Philly girl and this made me feel like a child again at the Jersey shore. I think I love you, Dennis…..

      Reply
      • Chef Dennis Littley

        November 30, 2019 at 11:27 am

        Thank you so much for the great review Victoria and you made my day with your comment!

        Reply
      • Bernadette M Morse

        November 28, 2020 at 10:30 am

        Would love your other jersey shore recipes.

        Reply
        • Chef Dennis Littley

          November 28, 2020 at 10:34 am

          You can find my clams casino, deviled clams, crab imperial, crabcakes and a lot of the recipes I served at Cousins restaurant in Ocean City on my blog.

    11. Katrina

      November 30, 2019 at 12:39 am

      5 stars
      Loved it , reminds me of a meal My Mother and I ate at Diner in Glassboro,NJ. We would have with mash potatoes, gravy , pickled beets and side of coleslaw.

      Reply
      • Chef Dennis Littley

        November 30, 2019 at 8:17 am

        Thank you Katrina! I remember that diner, for me it was a diner on route 206 in Vincentown, NJ.

        Reply
        • Eletta

          March 10, 2020 at 1:57 am

          Red Lion Diner? The Diner I work for now are the same owners as Red Lion.

        • Chef Dennis Littley

          March 10, 2020 at 11:21 am

          It was the Vincentown diner.

      • Eletta

        March 10, 2020 at 1:56 am

        Wow, are you talking about PB’s Diner or Angelo’s Diner, as of now I work at what was formerly PB’s and it is booming, however the croquettes are much to be desired, I’m going to make this recipe and bring a sample so they can see what a croquette really is.

        Reply
    12. Patricia Hopman

      December 27, 2018 at 4:40 pm

      This recipe looks amazing! I have just mixed it all up and can hardly wait to roll the into croquettes. I love the stuffing added in! Thanks for a wonderful recipe!Patricia Hopman

      Reply
    13. Charles roberts

      November 05, 2018 at 12:49 pm

      5 stars
      For ingredients under breading station it says one large large ,what is thatj

      Reply
      • Chef Dennis Littley

        November 05, 2018 at 1:16 pm

        thanks for catching that Charles. It was a misprint. Its fixed now.

        Reply
    14. Patricia Raupp

      November 28, 2017 at 1:18 pm

      5 stars
      I goofed . I didn’t sauta my onions,carrots,celery first, I added all ingredients hope it comes out good, also added cranberry sauce less checked broth..we will see.

      Reply
    15. sharon oneill

      November 25, 2017 at 5:55 pm

      I had leftover stuffing. mashed potatoes. and turkey. I kept adding the stuffing and potatoes to the chopped up turkey until the consistency barely stuck to my hands. Then I dipped them in egg then crumbs and rolled into croquettes. I pan fried to brown them and then finished off in the oven at 350. I made a sauce from another recipe. Melted a can of cranberry sauce and added some white wine. Came out delicious but would have preferred turkey gravy. Your recipe inspired me to just wing it and am glad I did. Thanks.

      Reply
    16. Brenda Spinelli

      February 26, 2017 at 5:55 am

      5 stars
      Perfect! Just how my mom makes them! I never paid attention to how my mom made them when I was young living at home. I kind of just wingged the recipe when I became a mom. I thought they were good as did my kids. At 54, I was making croquettes and my mom (who now lives with me) informed me I was making them wrong all these years. I was not using milk & flour. Makes all the difference. Thanks.

      Reply
      • Chef Dennis Littley

        February 27, 2017 at 10:04 am

        I’m happy to hear you found a recipe that was close to your moms and that you can now enjoy them with your family!

        Reply
    17. Turps

      December 28, 2016 at 7:23 pm

      I used this mix to make sausage rolls, just get a sheet of puff pastry, cut it in two and put a 1″ tube of the mix onto each half and roll into a tube. Use a bit of milk for the overlap and cut into 4 or five pieces, put them seam down on a greased sheet pan, paint with milk and bake at 425 for 20-25 minutes.
      Awesome

      Reply
      • Chef Dennis Littley

        December 29, 2016 at 8:59 am

        Thanks for sharing your deliciousness with us!

        Reply
    18. Paulette BIllingsley

      December 28, 2016 at 2:08 pm

      I made this this AM ,it looks fantastic ,I made the mistake of the broth made an adjustment and add the leftover mashed potatoes and it worked for me also added left over veg .thank you for the insight to these little wonders

      Reply
      • Chef Dennis Littley

        December 28, 2016 at 2:33 pm

        happy to hear you enjoyed them!

        Reply
    19. Marie keehl

      April 20, 2016 at 9:52 pm

      5 stars
      I’m going to use this recipe tomorrow, I have left over pork roast. The first and last time I had croquettes was 3 years ago in Pennsylvania ( it was an old diner car) and I instantly fell in love with them. I have tried to make them before with no success. I think I can master it with this recipe. Ty

      Reply
    20. Debra Nowak

      January 12, 2016 at 5:31 pm

      5 stars
      Thank you for reviving memories of my Grandmother and her fabulous cooking. Only her diner was a pub in Cleveland OH

      Reply
      • Chef Dennis Littley

        January 12, 2016 at 7:09 pm

        You’re very welcome Debra

        Reply
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