Turkey Patties Use Up Leftover Turkey

Ready in just 30 minutes, they are easy to make and so versatile - they’re great on their own or in a sandwich. When faced with piles of leftover turkey after Thanksgiving, one needs to be creative. I have quite a few leftover turkey recipes on this website. This is one of the best. These turkey patties are crispy, golden, and very flavorful. My kids really, really like them, which is always a big plus. The grown-ups like them too, which is just as important. 🙂

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. Just 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, or the dish could end up too salty. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Chopped onion: Being a lazy cook, I often use the food processor when I need to chop onions. Chopped parsley: A tasty alternative is to use fresh cilantro. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.

Instructions

Making these turkey patties is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Add all the ingredients (except for the parsley and oil) to your food processor and 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.

Expert tip

Be mindful of the texture you get in your own kitchen. If the patties are very dry, it’s a good idea to add a little more yogurt. If they seem very wet, add a bit more almond flour. I wish my recipes could be 100% exact, but results can greatly vary in different kitchens with slightly different ingredients, so there’s no escaping the need to adjust.

Frequently asked questions

Variations and substitutions

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:

Needless to say, you can use cooked shredded chicken instead of turkey.Use cilantro instead of parsley.Cook the patties in butter.Use sour cream instead of yogurt.You can try chopped scallions instead of the yellow onion.

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 some tahini sauce. We, the grownups, like them too. I like to 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 some mayonnaise. Sometimes, when I’m hungry and impatient, I grab a patty straight from the fridge and eat it cold. It’s surprisingly delicious!

Storing leftovers

Most leftovers, when properly refrigerated in a shallow airtight container, keep for 3-4 days. But since we’re using leftover turkey meat to cook these patties, when counting those 4 days, take into account how old was the turkey meat you used.

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