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    Home » Turkey Recipes » Turkey Patties

    Turkey Patties

    Last updated: Jul 23, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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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!

    Jump to:
    • 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.

    Three turkey patties stacked on a white plate.

    More Leftover Turkey Recipes

    • Turkey hash topped with a fried egg.
      Turkey Hash
    • Turkey stir-fry served on a white plate.
      Turkey Stir-Fry
    • Turkey chili topped with a dollop of sour cream.
      Turkey Chili
    • Turkey salad served in a dark bowl.
      Turkey Salad

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Turkey patties stacked on a white plate.
    4.96 from 208 votes
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    Turkey Patties

    These crispy and golden turkey patties are a great way to use leftover turkey.
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 10 patties
    Calories: 229kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 2 cups turkey meat cooked, shredded (10 oz)
    • ½ cup almond flour blanched finely ground; or ¼ cup plain breadcrumbs (gluten-free if needed)
    • ¼ cup Greek yogurt plain, whole milk
    • 1 tablespoon Dijon mustard
    • 1 large egg
    • 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of fine salt)
    • 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).
    • 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. 
    • Heat a double-burner griddle over medium heat for about 4 minutes. Brush with olive oil. Use a ¼ cup ice cream scoop or measuring cup to measure out 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. Serve immediately.

    Video

    Notes

    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.
    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.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 2patties | Calories: 229kcal | Carbohydrates: 5g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Sodium: 367mg | Fiber: 2g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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