Turkey Patties

Name: Turkey Patties
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups turkey meat (cooked, shredded (10 oz)); 1/2 cup almond flour (blanched finely ground; or 1/4 cup plain breadcrumbs (gluten-free if needed)); 1/4 cup Greek yogurt (plain, whole milk); 1 tablespoon Dijon mustard; 1 large egg; 1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon of fine salt)); 1/2 teaspoon black pepper; 1 tablespoon fresh garlic (minced); 1/2 onion (chopped); 1/2 cup parsley (finely chopped); 2 tablespoons olive oil (for frying)

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These crispy and golden turkey patties are so delicious. They're the perfect leftover turkey recipe!

Ready in just 30 minutes, they are easy to make and versatile; they're great on their own or in a sandwich.

Three turkey patties stacked on a white plate.

One must be creative when faced with piles of leftover turkey after Thanksgiving. This website has several leftover turkey recipes, including turkey salad, turkey soup, and turkey chili. This is one of the best.

These turkey patties are crispy, golden, and flavorful. My kids love them, which is always a big plus. The grown-ups like them too, which is just as important!

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Ingredients
Variations
Turkey Patties Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Leftover Turkey Recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make these tasty patties. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

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 blanched, finely ground almond flour. You can use plain breadcrumbs instead (gluten-free if needed).
Yogurt: I use plain whole-milk Greek yogurt.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Egg: I use large eggs in almost all of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the patties could become too salty.
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

These tasty patties are pretty much perfect just the way they are. They are very flavorful! Still, here are a few ways you can vary the basic recipe:

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.
You can cook the patties in butter. I love the flavor it adds.
Sour cream is an excellent substitute for yogurt in this recipe.
You can use chopped scallions instead of yellow onions.

Turkey Patties Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Add all the ingredients (except for the parsley and oil) to your food processor and process until finely chopped. (Photos 1,2).
Transfer the mixture to a large bowl. Fold in the parsley. (Photo 3).
Cook the patties in olive oil, measuring about ¼ cup per patty, for about 3 minutes on each side, until well-browned. (Photos 4,5).
Serve immediately. (Photo 6).

A six-photo collage showing the steps for making turkey patties.

Expert Tip

Be mindful of the texture you get in your own kitchen. If the patties are very dry, add a bit more yogurt. If they seem very wet, add a bit more 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

How do I keep turkey patties from falling apart?

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.

Should I use white or dark meat?

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.

Can I freeze these patties?

Yes. 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.

Serving Suggestions

The Picky Eater likes to dip her patties in ketchup. 🙄 Her sister enjoys them in a sandwich with mayonnaise 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

Leftovers: When properly refrigerated in a shallow airtight container, most leftovers keep for 3-4 days. But since we're using leftover meat to cook this recipe, consider how old the turkey meat you used was when counting those 4 days.