Home » Turkey Recipes » Leftover Turkey Patties
Last updated: · 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 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!
Jump to:
- Ingredients
- Variations
- Turkey Patties Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Leftover Turkey Recipes
- Foodie Newsletter
- 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. 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.
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.
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.
Expert 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
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 turkey 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 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
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
- Turkey Hash
- Turkey Stir-Fry
- Turkey Chili
- Turkey Salad
Recipe Card
Leftover Turkey Patties
These crispy and golden turkey patties are the perfect 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
Ingredients
- 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
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.
Video
Notes
- 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.
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Nutrition per Serving
Serving: 2patties | Calories: 229kcal | Carbohydrates: 5g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Sodium: 367mg | Fiber: 2g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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About the Author
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.
