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 excellent on their own or in a sandwich.
One must be creative when faced with piles of turkey meat 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 grownups like them, too, which is just as important!
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. 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.
- 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: I use Diamond Crystal Kosher Salt.
- 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.
- 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.
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 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.
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.
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. 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.
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!
When properly refrigerated in a shallow, airtight container, most leftovers will keep for 3-4 days. But since we're using leftover turkey meat to cook this recipe, consider how old the meat you used was when counting those 4 days.
More Leftover Turkey Recipes
Leftover Turkey Patties
- 2 cups turkey meat cooked, shredded (10 ounces)
- ½ cup almond flour blanched, finely ground; 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 (or ½ teaspoon of any other salt)
- ½ teaspoon black pepper
- 1 tablespoon fresh garlic minced
- ½ onion chopped
- ½ cup parsley finely chopped
- 2 tablespoons olive oil for frying
- 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.
- 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.
- Leftovers: When properly refrigerated in a shallow airtight container, most leftovers can be kept 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.
- To freeze the 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.
Add Your Own Notes
Nutrition per Serving
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