These crispy and golden leftover turkey patties are so delicious. They're perfect for using up turkey meat after Thanksgiving! Ready in just 30 minutes, they are easy to make and versatile. They're delicious on their own or in a sandwich.
One must be creative when faced with piles of turkey meat after Thanksgiving. I regularly make several leftover turkey recipes, including turkey salad, turkey soup, and turkey chili. These turkey patties are especially good. They are crispy, golden, and flavorful. The kids love them. Just as important, the grownups like them, too!
Ingredients
The complete list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Cooked turkey meat: You'll need 2 cups. White or dark meat - it doesn't matter. Make sure to remove the skin.
- Almond flour: I use superfine almond flour. If you don't mind the extra carbs, you can use plain breadcrumbs instead (gluten-free if needed).
- Yogurt: I use plain whole-milk Greek yogurt or sour cream.
- Mustard: I use Dijon mustard. It's creamier, thicker, and less vinegary than yellow mustard.
- Aromatics and herbs: Minced garlic, chopped onions, and chopped parsley.
- Olive oil: If you prefer an oil with a higher smoke point, use avocado oil.
Variations
- You can use cooked shredded chicken (baked chicken breast, grilled chicken breast, or broiled chicken) instead of turkey.
- Sometimes, I use cilantro instead of parsley. I enjoy its peppery flavor.
- You can cook the patties in butter. I love the flavor it adds.
- Sour cream is an excellent substitute for yogurt in this recipe. As you can see in the ingredient shot above, I often use it.
- You can use chopped scallions instead of yellow onions.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Add all the ingredients (except the parsley and oil) to your food processor bowl. Process until finely chopped. Transfer the mixture to a large bowl. Fold in the parsley.
Cook the patties in olive oil, measuring about ¼ cup per patty, for about 3 minutes on each side, until well browned.
Briefly place the patties on paper towels to drain. Serve immediately.
Featured Comment
They turned out wonderful!!! Had to be very careful when flipping them so they wouldn't break, but we all loved them. I made 2 batches and seasoned the first just like the recipe, and the other I omitted the mustard and used sage and rosemary instead. This was a perfect way to use the dry and tough but tasty breast meat from my expensive organic turkey, which I am to blame for overcooking. - Ruth
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Recipe Tip
Be mindful of the texture you get in your own kitchen. If the patties are very dry, add 1-2 more tablespoons of yogurt. If they seem very wet, add 1-2 more tablespoons of almond flour. I wish my recipes could be 100% exact, but results vary in different kitchens with slightly different ingredients and climates, so there's no escaping the need to adjust.
Recipe FAQs
The mixture should be smooth and easy to work with. If it's very dry and crumbly, add a little more yogurt. If it's very wet, add a little more almond flour. When you follow these guidelines, the patties should not be falling apart.
It doesn't matter. Both work. You can also use a mix of both. But make sure to remove the skin. Its texture won't work in this recipe.
Yes. Use mayonnaise instead of Greek yogurt.
Serving Suggestions
My youngest, The Picky Eater, likes to dip her patties in ketchup. Her sister enjoys them in a sandwich with sriracha mayo or in a pita pocket with tahini sauce.
We, the grownups, like them too. I top mine with a thick layer of Dijon mustard and have it with a side of cut-up veggies and quick pickles. They're also good in a sandwich made of toasted 90-second bread with mayonnaise.
Sometimes, when I'm hungry and impatient, I grab a patty straight from the fridge and eat it cold. It's delicious!
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 4 days (but start counting those days from the day you got the turkey). To freeze these patties, arrange them on a large parchment-lined tray, not touching each other, and freeze. Once frozen, transfer them to a freezer bag. If layering them in the bag, separate the layers with wax paper.
Recipe Card
Leftover Turkey Patties
Video
Ingredients
- 2 cups turkey meat - cooked, shredded; 10 ounces
- ½ cup superfine almond flour - can substitute plain breadcrumbs, gluten-free if needed
- ¼ cup Greek yogurt - plain, whole milk; or sour cream
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- ½ teaspoon black pepper
- 1 tablespoon fresh garlic - minced
- ½ onion - chopped
- ½ cup parsley - finely chopped
- 2 tablespoons olive oil - for frying
Instructions
- Add the turkey, almond flour, yogurt, mustard, egg, salt, black pepper, garlic, and onion to your food processor's bowl.
- Process until finely chopped and incorporated, stopping once to scrape the sides of the bowl with a spatula.
- Transfer the mixture to a large bowl. Fold in the parsley. (If you add the parsley to the food processor, the patties will be tinted green - still delicious, but not pretty to look at. Speaking from experience).
- Heat a double-burner griddle over medium heat for about 4 minutes. Brush it with olive oil. Use a ¼ cup ice cream scoop or measuring cup to measure the patties, placing them on the griddle and flattening them with a spatula.
- Cook the patties for about 3 minutes on each side until well browned. Briefly place them on paper towels to drain. Serve immediately.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- The mixture should be smooth and easy to work with. If it's very dry and crumbly, add 1-2 tablespoons of yogurt. If it's very wet, add 1-2 tablespoons of almond flour.
- You can use white meat, dark meat, or a mix of both. But remove the skin. Its texture won't work in this recipe.
- The nutrition info assumes that almond flour was used.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days (but start counting those days from the day you got the turkey). To freeze these patties, arrange them on a large parchment-lined tray, not touching each other, and freeze. Once frozen, transfer them to a freezer bag. If layering them in the bag, separate the layers with wax paper.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Joan F. says
So good! I made your roasted turkey breast and ended up with lots of leftovers. These patties are perfect for using them! Thank you.
Vered DeLeeuw says
You're very welcome, Joan! Thanks for taking the time to leave a review.
Deborah says
i added an extra egg and used oat flour. Turned out perfect.
Vered DeLeeuw says
Wonderful! Thanks for the update, Deborah.
Deborah says
It didn't work right. I followed the recipe exactly and they fell apart. I think it needs more than 1 egg. I'm really disappointed.
Vered DeLeeuw says
Hi Deborah,
I'm so sorry this recipe wasn't a success! It IS disappointing when we waste time and ingredients. I wish I could be there with you to advise on what went wrong. The only thing I can think of is that perhaps you measured the turkey by volume, not weight, and used more than 10 ounces. In that case, it's very possible you're correct and one egg wasn't enough.
Bev says
Delicious. Works with turkey or chicken - I've made them with both.
Vered DeLeeuw says
Glad you like these patties, Bev. Thanks for the feedback!