Name: Leftover Turkey Patties Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups turkey meat (cooked, shredded; 10 ounces); 1/2 cup superfine almond flour (can substitute plain breadcrumbs, gluten-free if needed); 1/4 cup sour cream (or plain, whole milk Greek yogurt); 1 tablespoon Dijon mustard; 1 large egg; 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon black pepper; 1 tablespoon fresh garlic (minced); 1/2 onion (chopped); 1/2 cup parsley (finely chopped); 4 tablespoons olive oil (for frying)

I absolutely love transforming Thanksgiving leftovers into exciting new meals, and this Leftover Turkey Patties Recipe is one of my all-time favorites to whip up. It’s a fantastic way to breathe new life into cooked turkey meat, turning it into flavorful, juicy patties that are crispy on the outside and tender inside. The mixture of almond flour, fresh herbs, and just the right seasoning makes these patties stand out in both taste and texture. I always find that these patties satisfy my craving for something hearty while keeping the whole process effortless and quick.

Why You'll Love This Leftover Turkey Patties Recipe

What really draws me to this recipe is the flavor profile. The combination of Dijon mustard, fresh garlic, and parsley melds beautifully with the turkey, giving the patties a bright but savory lift. I also love how the almond flour adds a subtle nuttiness while keeping the patties moist without that heavy breading feel. It’s a wonderfully balanced taste experience that feels fresh rather than like leftover turkey reheated.

Another reason I’m a huge fan is the simplicity of making these patties. The food processor does most of the work, and the total cook time is barely anything at all—perfect for those busy weeknights when I want something satisfying without a long cooking session. These patties are so versatile, too: they’re fantastic for family dinners, casual gatherings, or when I want a quick protein-packed snack. They also stand apart because they offer a fun twist on traditional turkey dishes and prevent waste in the most delicious way.

Ingredients You'll Need

A clear glass bowl is placed on a white marbled surface. Inside the bowl, there are two main layers: a thick, light beige mixture that looks soft and creamy at the bottom and middle, and fresh, finely chopped bright green herbs scattered unevenly on top and mixed partially inside. A yellow spatula with a wooden handle is stirring the contents from the right side, and a woman's hand holds the bowl on the left side, steadying it. The scene shows motion in the spatula moving through the mix. Photo taken with an iphone --ar 4:5 --v 7

The ingredients list for this Leftover Turkey Patties Recipe is simple but thoughtfully chosen, each playing a key role in the patties’ flavor, texture, and appearance. They come together seamlessly to create a delightful balance between moistness, binding, and seasoning.

Turkey meat: Using cooked, shredded turkey is the base, providing protein and that familiar savory flavor.
Superfine almond flour: Gives a light, nutty texture while keeping the patties gluten-free; you can swap in breadcrumbs if preferred.
Sour cream: Adds creaminess and moisture to keep the patties tender.
Dijon mustard: Brings a tangy, zesty pop that brightens the entire dish.
Egg: Acts as a binder to hold everything together perfectly.
Kosher salt and black pepper: Essential for seasoning and enhancing all the flavors.
Fresh garlic: Offers a punch of aromatic savoriness.
Onion: Adds subtle sweetness and texture.
Parsley: Fresh and vibrant, it adds color and an herbaceous note.
Olive oil: Used for frying to get a golden crispy crust.

Directions

Step 1: Start by adding the shredded turkey, superfine almond flour, sour cream, Dijon mustard, egg, kosher salt, black pepper, minced garlic, and chopped onion into your food processor bowl. This makes the process easy and ensures all the flavors blend evenly.

Step 2: Pulse the mixture until it's finely chopped and incorporated, but don’t overdo it—I like to stop once or twice to scrape down the sides with a spatula to get everything mixed uniformly. If the batter feels dry, adding another egg can help make it more cohesive.

Step 3: Transfer the mixture into a large bowl and fold in the finely chopped parsley. I always add parsley at this stage because blending it in the processor turns the patties an unappetizing green color, which tastes great but looks less appealing.

Step 4: Heat your olive oil in a double-burner griddle or a 12-inch skillet over medium heat. Use a ¼ cup scoop or measuring cup to portion the mixture onto the hot surface. Gently flatten each patty with a spatula to an even thickness for consistent cooking.

Step 5: Cook the patties for about 3 minutes on each side until they develop a beautiful golden-brown crust. They should be cooked through but still juicy inside. Serve immediately for the best experience.

Servings and Timing

This Leftover Turkey Patties Recipe makes about 5 servings, which is perfect for a family meal or for meal prep that lasts a couple of days. The prep itself takes around 10 minutes, thanks to the food processor handling most of the chopping. Cooking each batch only takes about 6 minutes, so your total cook time is approximately 20 minutes. Altogether, you’re looking at about 30 minutes from start to sitting down to enjoy your patties. There’s no resting or cooling time necessary since these are best served fresh and hot off the skillet.

How to Serve This Leftover Turkey Patties Recipe

A white plate holds five round, golden-brown patties with green bits inside, each topped with a different sauce: two have a light orange creamy sauce, two have a thick white sauce, and one has a grainy brown mustard sauce. To the left on the plate, there is a pile of white, purple, and orange coleslaw with black specks, and above that, several curled rings of reddish-pink pickled onions. The plate sits on a white marbled surface with a white cloth with black stripes partially visible at the edge. Photo taken with an iphone --ar 4:5 --v 7

I love serving these turkey patties while they’re hot and sizzling straight from the pan. They pair beautifully with crisp, fresh sides like a simple green salad with lemon vinaigrette or roasted seasonal vegetables. Mashed potatoes or creamy coleslaw also complement their texture and bring out the rich flavors, turning it into a wholesome, balanced meal.

Presentation-wise, I like to sprinkle a bit more fresh parsley on top for a pop of color and serve the patties stacked neatly on a plate with a dollop of sour cream or Greek yogurt alongside. These little touches make the dish look inviting and well put together, whether it’s a casual weeknight dinner or a small holiday gathering.

These patties really shine for occasions where you want comfort food but also something quick and elegant. They’re great for feeding a hungry family or for bringing to potlucks and parties where you want to impress without spending hours in the kitchen. And because they’re best enjoyed warm, I always keep them covered loosely to retain heat until serving.

Variations

One of my favorite things about this Leftover Turkey Patties Recipe is how easily it adapts to your pantry and dietary needs. For example, if almond flour isn’t your thing or you want a more traditional texture, swapping in gluten-free breadcrumbs works superbly. For a dairy-free option, I use coconut yogurt instead of sour cream, which still adds moisture and a bit of tang.

Flavors can also be switched up depending on what you love or what’s in season. Adding herbs like thyme, rosemary, or even a bit of dill gives a different aromatic profile. If you like a little heat, a pinch of cayenne or chopped jalapeños works amazingly well without overpowering the turkey’s natural flavor.

In terms of cooking method, I sometimes bake the patties at 375°F for about 15-20 minutes for a slightly lighter option, turning them halfway through for even browning. Using an air fryer also yields excellent results, producing a crisp outside with far less oil. It’s a great choice when I want to keep things low-fat but still crave that golden crunch.

Storage and Reheating

Storing Leftovers

After enjoying some of the patties, I store any leftovers in an airtight container in the refrigerator. Using a glass or BPA-free plastic container keeps them fresh and prevents flavor transfer. I recommend consuming them within 3 days to enjoy the best texture and flavor, as turkey tends to dry out if stored too long.

Freezing

This recipe freezes wonderfully if you want to make a batch ahead of time. I place individual patties on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep well for up to 3 months. When you’re ready to eat, simply thaw them in the fridge overnight before reheating.

Reheating

To reheat, I find the best way is to warm the patties gently in a skillet over medium-low heat with a little olive oil. This revives the crisp exterior nicely without drying out the interior. Avoid microwaving if you can, as it tends to make them rubbery. If pressed for time, a quick oven reheat at 350°F for about 10 minutes also works well to maintain texture and flavor.

FAQs

Can I use fresh turkey instead of leftover cooked turkey?

Absolutely! If you have fresh turkey breast or thighs, you can cook them first and then shred or finely chop the meat before following the recipe. Just make sure the turkey is fully cooked and cooled enough to handle. The patties will still be delicious, though the flavor might be a bit milder since you won’t have the seasoned, roasted notes of leftovers.

What can I use if I don’t have a food processor?

You can finely chop the onion, garlic, and parsley by hand and then use two forks or your hands to mix the turkey with the other ingredients in a bowl. It takes a little more effort, but the texture will remain great. Just ensure everything is evenly combined so the patties hold together well during cooking.

Are these patties gluten-free?

Yes, as long as you use almond flour or gluten-free breadcrumbs, these patties are naturally gluten-free. I love this recipe for that reason since it’s an easy way to enjoy a gluten-free meal without sacrificing flavor or texture.

Can I add vegetables into the patties?

Definitely! Grated zucchini, finely chopped mushrooms, or shredded carrots can be folded into the mixture to boost nutrition and add moisture. Just be mindful not to add too much or make the mixture too wet, or you might need to adjust the almond flour or add an extra egg to bind everything properly.

How do I know when the patties are cooked through?

The patties should be nicely browned on both sides and firm to the touch. Because the turkey is already cooked, you’re primarily looking to heat them through and develop a crisp crust. Cooking about 3 minutes per side on medium heat is usually perfect. If you want extra assurance, you can cut one open to check that it’s hot all the way through.

Conclusion

I can honestly say that this Leftover Turkey Patties Recipe has been a game-changer for me when it comes to reinventing turkey leftovers. It’s flavorful, quick, and so satisfying, without ever feeling like you’re just reheating the same old meal. I encourage you to try it out—you might find it becoming a new staple that you rely on long after holiday dinners have passed. Happy cooking and enjoy every delicious bite!