When I first moved to the United States, Thanksgiving quickly became one of the most meaningful new holidays in my life. I grew up in the Netherlands with the excitement of Sinterklaas, cozy winter bowls of erwtensoep, and long bike rides through the cold, but nothing in my childhood prepared me for a celebration built around a giant roasted turkey. My wife welcomed me into her family’s tradition with dishes filled with sage, thyme, rosemary, and all the warm aromas that remind me of cold-weather meals back home, even though the occasion was entirely new to me.
The day after Thanksgiving, the fridge always seemed to be filled to the top with leftovers. At first, I loved eating turkey sandwiches every year, but eventually I found myself missing the snacks I grew up with. I wanted something that honored her holiday while also connecting me to my Dutch childhood. That was the moment these Thanksgiving leftover turkey kroketten entered our tradition. The first time I heard that familiar sound of a crispy crust crackling after the fryer, it felt like two worlds meeting at our kitchen table.
These kroketten have a creamy, velvety filling made from leftover turkey and homemade turkey stock thickened into a rich herb-infused roux. The texture is soft and warm on the inside with a crisp and shattering breadcrumb coating on the outside. The sage and thyme add comforting depth, while a touch of mustard and vinegar keeps the filling bright and balanced. I like serving them with mustard, or on a soft bun for a proper Dutch broodje kroket, and sometimes I add a spoonful of leftover cranberry sauce which brings a sweet contrast to the savory turkey filling and ties the whole holiday together.
Thanksgiving Leftover Turkey Kroketten Recipe
Ingredients
Equipment
Method
- We're going to infuse the butter with the herbs. Finely chop the garlic, sage, rosemary, and thyme. Place the butter in a saucepan over very low heat. Add the chopped herbs and garlic and keep it warm for 1 hour. This slow infusion allows the butter to take on a rich herb flavor that carries through the entire filling.
- Pour the butter through a fine strainer to remove all herb bits. This prevents gritty texture in the roux. After straining, place the butter back into the saucepan and warm it again over low heat before adding the flour. Using low heat allows the flour to incorporate evenly without forming lumps.
- Add the flour a little at a time, stirring constantly with a wooden spoon. This step prevents lumping and helps the butter absorb the flour fully.
- Raise the heat to medium and continue stirring for 10 minutes. The roux should turn a light golden color. This helps the final filling set firmly instead of becoming runny.
- Add the turkey stock in four additions of about 250 milliliters each, stirring well between additions. Bring to a gentle simmer. The sauce is ready when it coats the back of a spoon and a finger swiped through leaves a clear line. If too thick, add a splash of stock or water.
- Stir in mustard and vinegar. Taste, then add salt and pepper as needed. Turn off the heat.
- Mix the gelatin with room temperature water and let it sit for 10 minutes so it dissolves properly later.
- Stir the sauce often until it cools to between 48 and 60ºC (120 and 140ºF). Add the gelatin and stir until fully melted. If needed, return the pan to very low heat while stirring.
- Chop the leftover turkey finely and stir into the sauce. Add the tablespoon of sage and thyme for a fresh herb boost.
- Spread the filling into a shallow dish. Press cling film directly on top and refrigerate at least 4 hours or overnight.
- Whisk eggs with milk in one shallow dish. Place breadcrumbs in another.
- Scoop filling and shape into logs about 10 centimeters (3 inches) long and 3 centimeters (1¼ inches) thick.
- Roll each log in breadcrumbs, then dip into egg wash, allow excess to drip off, and roll in breadcrumbs again.
- Refrigerate for 2 hours or freeze for later frying.
- Put your Dutch oven on the stove, and fill it with oil, making sure to not fill it more than halfway. As you add the kroketten, the oil level will rise, and you don't want it to boil over. Heat your oil to 175C (350F). I use a Thermoworks Chef Alarm for frying. It has a clip that attaches to the pan, so the probe stays in the oil. This way I can monitor the temperature constantly. If you’re using a deep fryer, use the manufacturer’s recommended amount of oil.
- Lower 1 or 2 kroketten at a time into the oil and fry about 5 minutes until deep golden brown. Place on a wire rack to drain. Cool slightly before serving.
Nutrition
Notes
- Cranberry sauce (especially great with turkey or holiday leftovers!)
- Ravigote sauce or remoulade
- On a white casino broodje or soft hamburger bun as a sandwich
- Alongside friets met mayo or a crisp green salad
- For a festive Dutch-inspired dinner, serve kroketten with erwtensoep, zuurkool, or roasted vegetables
- Cup-for-cup gluten-free flour, or
- A mix of rice flour + cornstarch for a lighter ragout
Wonderful idea for a great tasting snack! Heel erg lekker!