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Thanksgiving Stuffing, Turkey, Mashed Potato Patties

5 from 11 votes

All the best of your Thanksgiving leftovers are in these oh-so-tasty Stuffing, Turkey, and Mashed Potato Patties! A fun way to repurpose your leftovers, these tasty patties are even better with leftover gravy on them!

Stuffing, Turkey, and Mashed Potato Patties in a stack in a black serving dish.

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Golden brown and buttery Thanksgiving Stuffing, Turkey, and Mashed Potato Patties are the perfect way to use up leftovers! I love these patties – I love how they’re a different use of several kinds of leftovers, and I love that they’re fun and easy to make.

And we love eating them! Pass the cranberry sauce and gravy, and you’ve got most of the meal taken care of!

What you’ll love about Thanksgiving Stuffing, Turkey, and Mashed Potato Patties


  • All the best parts of Thanksgiving dinner in buttery patties!
  • They’re a tasty way to repurpose leftovers!
  • Dark or white meat or both work deliciously!
A top-down shot of 2 Thanksgiving Stuffing, Turkey and Mashed Potato Patties on a fall plate.

Ingredients

  • Eggs
  • Mashed potatoes – Any kind of leftover mashed potatoes is fine.
  • Turkey – Diced leftover turkey; white or dark meat.
  • Stuffing – Or dressing.
  • Green onions – Aka scallions; white and green parts.
  • Flour – All-purpose flour.
  • Butter – I use salted butter.
  • Oil – Olive oil or a good-quality cooking oil.
Labeled ingredients to make Thanksgiving Stuffing, Turkey, and Mashed Potato Patties.

How To Make The Best Thanksgiving Stuffing, Turkey and Mashed Potato Patties

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

  1. Whip the eggs with a fork in a medium-sized bowl large enough to hold all the ingredients.
  2. Add the mashed potatoes, stuffing, diced turkey, and sliced green onions. Mix well.
  3. Add about half of the flour and mix. You want the mixture to be tacky and sticky but not wet. You may need to add more flour, depending on how wet your mashed potatoes and stuffing are. See my tips below for gauging how much flour to add.
  4. Roll about 1/2 cup of the potato mixture into balls and add them to the skillet with the melted butter and oil.
  5. Press the balls down slightly to form patties, then fry until golden brown. Flip them carefully and fry on the other side until golden brown.
  6. Serve and enjoy!

Chef Jenn’s Tips

  • Don’t just add all the flour until you know how much you’ll need. See the next point.
  • Test a pattie to see if you have enough flour in the mixture by melting the butter and oil in a large skillet until foaming. Roll about 1/2 cup of the turkey, stuffing, potato mixture into a ball and set it in the hot fat. Flatten it slightly and cook for 2-3 minutes per side or until golden brown. Flip as needed. If the pattie falls apart, you’ll need to add more flour. If it holds together nicely, then move on!
  • Use mashed sweet potatoes or even leftover sweet potato casserole in this dish instead of regular mash.

Recommended

Make It A Meal

Serve your Thanksgiving patties with leftover turkey gravy and cranberry sauce, along with a tasty vegetable or a great salad.

Storage

Store your leftover Thanksgiving turkey patties in the fridge for 2-3 days but make sure that the turkey isn’t leftover for more than a week in total.

Step By Step Process

Stuffing, Turkey, and Mashed Potato Patties in a stack in a black serving dish.
Print Pin
5 from 11 votes

Thanksgiving Stuffing, Turkey and Mashed Potato Patties

All the best parts of Thanksgiving leftovers in buttery golden-brown patties! A fun and delicious way to use up all your leftovers! Pass the gravy and dig in!
Course Main Course
Cuisine American
Keyword dressing, leftover turkey, mashed potatoes, potatoes, smoked turkey, stuffing, thanksgiving, turkey, turkey stuffing
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 564kcal

Ingredients

  • 2 eggs
  • 2 cups mashed potatoes leftovers
  • 2 cups diced turkey white and or dark meat
  • 2 cups stuffing or dressing
  • 2 green onions sliced
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter salted or unsalted
  • 2 tablespoons olive oil

Instructions

  • Whip the eggs with a fork in a medium-sized bowl large enough to hold all the ingredients.
  • Add the mashed potatoes, stuffing, diced turkey, and sliced green onions. Mix well.
  • Add about half of the flour and mix. You want the mixture to be tacky and sticky but not wet. You may need to add more flour, depending on how wet your mashed potatoes and stuffing are. See my tips below for gauging how much flour to add.
  • Roll about 1/2 cup of the potato mixture into balls and add them to the skillet with the melted butter and oil.
  • Press them down slightly to form a patty, then fry until golden brown; abotu 3 minutes. Flip them carefully and fry on the other side until golden brown; another 2-3 minutes.
  • Serve and enjoy!

Notes

Chef Jenn’s Tips

  • Don’t just add all the flour until you know how much you’ll need. See the next point.
  • Test a pattie to see if you have enough flour in the mixture by melting the butter and oil in a large skillet until foaming. Roll about 1/2 cup of the turkey, stuffing, potato mixture into a ball and set it in the hot fat. Flatten it slightly and cook for 2-3 minutes per side or until golden brown. Flip as needed. If the pattie falls apart, you’ll need to add more flour. If it holds together nicely, then move on!

Nutrition

Serving: 3patties | Calories: 564kcal | Carbohydrates: 59g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 670mg | Potassium: 633mg | Fiber: 5g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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By Chef Jenn