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 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.
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?
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”.
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.
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.
- 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 a 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 the mixture into cone-shaped croquettes.
*If you prefer another shape, go for it. Traditionally croquettes were cone-shaped.
If you like using your Instant Pot, this is a delicious Instant Pot Ground Turkey Recipe.
Set up a Breading Station
- 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
- Saute the turkey croquettes in olive oil (or your choice of oil), turning until all sides have been lightly browned.
- Place the croquettes you are going to serve into a 350-degree oven for 15-20 minutes until fully heated. (minimum 165 degrees)
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 Delicious Recipes You’ll Love!
Diner Style Turkey Croquettes
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 tablespoon 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
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!
Dianne
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!
Dianne
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
Dawn Hlavin from So Cal
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.
Chef Dennis Littley
What a great comment, you really made my night! I’m happy to hear that you enjoyed the croquettes and it stirred wonderful memories.
Gary
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.
Chef Dennis Littley
thank you for pointing that out, I have corrected the recipe
Theresa Lacianca
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
Alescha Caldwell
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.
Eletta
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.
Chef Dennis Littley
I’m very happy to hear you enjoyed the croquettes, its one of my wifes favorite dishes!
Kristen Dougherty
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!
Marlene R.
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.
Chef Dennis Littley
hi Marlene
I’ve also got a great recipe for clams casino and crab imperial if you like Jersey shore dishes.
Victoria
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…..
Chef Dennis Littley
Thank you so much for the great review Victoria and you made my day with your comment!
Bernadette M Morse
Would love your other jersey shore recipes.
Chef Dennis Littley
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.
Katrina
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.
Chef Dennis Littley
Thank you Katrina! I remember that diner, for me it was a diner on route 206 in Vincentown, NJ.
Eletta
Red Lion Diner? The Diner I work for now are the same owners as Red Lion.
Chef Dennis Littley
It was the Vincentown diner.
Eletta
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.
Patricia Hopman
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
Charles roberts
For ingredients under breading station it says one large large ,what is thatj
Chef Dennis Littley
thanks for catching that Charles. It was a misprint. Its fixed now.
Patricia Raupp
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.
sharon oneill
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.
Brenda Spinelli
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.
Chef Dennis Littley
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!
Turps
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
Chef Dennis Littley
Thanks for sharing your deliciousness with us!
Paulette BIllingsley
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
Chef Dennis Littley
happy to hear you enjoyed them!
Marie keehl
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
Debra Nowak
Thank you for reviving memories of my Grandmother and her fabulous cooking. Only her diner was a pub in Cleveland OH
Chef Dennis Littley
You’re very welcome Debra