Celebrate the season with a delectable leftover turkey recipe that transforms holiday remnants into a savory masterpiece! This straightforward and delicious dish is perfect for utilising those Christmas dinner leftovers.
Got leftover Christmas turkey staring at you from the fridge? Turn those remnants into a knockout dish with this straightforward leftover turkey recipe. No need for chef-level skills – just some good old home cooking.
These roast turkey and stuffing croquettes are a game-changer in turning yesterday’s feast into today’s delight. Ensuring a satisfying crunch outside and a juicy inside, they’re the kind of thing that transforms leftovers into something worth savouring.
Elevate these croquettes with a Mustard and Green Peppercorn Sauce. It sounds fancy, but it’s just Dijon mustard and crushed green peppercorns doing a flavour dance. Tangy and peppery, it’s the secret sauce that ties everything together.
Why settle for the same old reheated leftovers? This leftover turkey recipe adds a touch of homemade flair to your post-holiday menu. Whether you’re dealing with post-holiday abundance or just want a tasty twist on your turkey, this recipe’s got your back. It’s the home cook’s way to make the most of those lingering Christmas flavours.
Enjoy with gusto,
Roast Turkey and Stuffing Croquettes with Mustard and Green Peppercorn Sauce
For the croquettes
- 2 cups leftover roast turkey finely chopped or shredded
- 2 cups leftover stuffing
- 3 spring onions finely sliced
- 1 bunch Italian parsley finely chopped
- 3 free range eggs
- 1 cup plain flour
- ½ cup milk
- 2 cups panko breadcrumbs
- Oil for frying
- Salt and pepper to taste
For the sauce
- ¼ cup Dijon mustard
- 1 tablespoon green peppercorns
- 1 cup chicken stock
- ⅓ cup cream
- Salt and pepper to taste
- In a large bowl, combine the turkey, stuffing, spring onions, parsley and 2 eggs. Season as needed with salt and pepper. Using clean hands or a spoon, roll the mixture into even sized balls. Place the balls on a large plate or tray in a single layer and place in the fridge for at least 2 hours to chill and set up (see note).
- Next, place the flour and the breadcrumbs on separate plates, and combine the remaining egg and milk in a shallow bowl. Working with 1 croquette at a time, dredge in the flour, followed by the egg mixture (allowing the excess to drip off), before coating in the breadcrumbs. Place in a single layer on a lined tray. Repeat with all of the croquettes before placing them in the fridge once again to set further while you prepare the sauce.
- To make the sauce, in a small saucepan over medium-high heat, heat the butter, mustard, peppercorns and beef stock. Allow the mixture to reduce by about half before adding the cream. Season with salt and pepper. Allow the sauce to warm through but don’t allow it to boil. Lower the heat to keep warm while you fry off the croquettes.
- Using a deep fryer or heavy skillet and your choice of oil, fry the croquettes in batches, turning occasionally until crispy and golden on all sides, approximately 5 minutes each batch. Drain on a paper towel and keep warm until ready to serve (see note).
- Serve the warm croquettes with the sauce on the side for dipping and drizzling… and enjoy!