Leftover Turkey Patties

These crispy and golden leftover turkey patties are so delicious. They're perfect for using up turkey meat after Thanksgiving!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 251kcal

2 cups turkey meat cooked, shredded; 10 ounces
½ cup superfine almond flour can substitute plain breadcrumbs, gluten-free if needed
¼ cup sour cream or plain, whole milk Greek yogurt
1 tablespoon Dijon mustard
1 large egg
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 tablespoon fresh garlic minced
½ onion chopped
½ cup parsley finely chopped
4 tablespoons olive oil for frying

Add the turkey, almond flour, sour cream, mustard, egg, salt, black pepper, garlic, and onion to your food processor bowl.
2 cups turkey meat, ½ cup superfine almond flour, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 large egg, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 1 tablespoon fresh garlic, ½ onion
Process until finely chopped and incorporated, stopping once to scrape the sides of the bowl with a spatula. If the batter seems very dry, add an extra egg and process to combine.
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.)
½ cup parsley
Heat the olive oil in a double-burner griddle over medium heat (or use a 12-inch skillet and cook in 2 batches). 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.
4 tablespoons olive oil
Cook the patties for about 3 minutes on each side until well browned. Serve immediately.

The recipe makes 10 patties. A serving is two patties.
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 mixture's moisture level will largely depend on the moisture content of the turkey meat. If the mixture is very dry, add an extra egg, as mentioned above. If it's very liquid, add extra almond flour, starting with 1-2 tablespoons. Your goal is to achieve a smooth mixture that is easy to work with, neither dry and crumbly nor too liquid. Results will vary in different kitchens with slightly different ingredients and climates, so there's no escaping the need to adjust. But when you follow these guidelines, the patties should not fall apart.
Seasonings, especially salt, are guidelines. Adjust to taste. The patties' flavor is fairly mild. Add more spices if you like bold flavors, or serve them with a dipping sauce such as spicy mayo.
The nutrition info assumes that almond flour was used and that the patties absorbed half the oil.
You can keep the leftovers in an airtight container in the fridge for up to 4 days (but start counting from the day you cooked the turkey). To freeze these patties, arrange them on a large parchment-lined tray, not touching, and freeze. Once frozen, transfer them to a freezer bag. If layering them in the bag, separate the layers with wax paper.