Amish-Style Turkey Croquettes with Sage Cream Sauce

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Amish-Style Turkey Croquettes with Sage Cream Sauce turn leftover roasted turkey and mashed potatoes into crisp, golden patties with tender centers. A homemade sage cream sauce makes this farmhouse-inspired supper especially comforting.

Yield: 6 servings, 2 croquettes and about 1/3 cup sauce per serving
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes

Quick Ingredients

Croquette filling: 3 cups finely chopped cooked turkey (420 g), 1 1/2 cups cold, firm mashed potatoes (360 g), 1 tablespoon unsalted butter, 1/2 cup finely diced onion, 1/2 cup finely diced celery, 1 large egg, 1/4 cup plain dry breadcrumbs, 2 tablespoons chopped parsley, 1 tablespoon finely chopped fresh sage, 1/2 teaspoon fine salt, and 1/4 teaspoon black pepper.
Coating: 1/3 cup all-purpose flour, 2 large eggs beaten with 1 tablespoon water, and 1 cup plain dry breadcrumbs.
For frying: 1/3 cup neutral oil, divided between batches.
Sage cream sauce: 2 tablespoons unsalted butter, 1 tablespoon finely chopped fresh sage, 2 tablespoons all-purpose flour, 1 cup low-sodium turkey or chicken broth, 1 cup whole milk, 1/4 cup heavy cream, 1/4 teaspoon fine salt, and 1/8 teaspoon black pepper.

Do This

1. Sauté onion and celery in 1 tablespoon butter over medium heat for 6 minutes; cool for 5 minutes.
2. Mix with the remaining filling ingredients. Shape into 12 patties, approximately 2 3/4 inches wide and 3/4 inch thick; refrigerate for 30 minutes.
3. Coat each patty in flour, beaten egg, and breadcrumbs, in that order.
4. Make the sauce: melt butter, briefly cook sage, stir in flour, then gradually whisk in broth and milk. Simmer until thickened; add cream, salt, and pepper.
5. Heat oil to 350°F (175°C). Fry in 2 batches for 4–5 minutes per side, until golden and the centers reach 165°F (74°C).
6. Drain briefly on a wire rack and serve immediately with warm sage cream sauce.

Why You’ll Love This Recipe

Leftovers feel brand-new: Roasted turkey and mashed potatoes become a satisfying meal with a completely different texture.
Crisp outside, tender inside: A fine breadcrumb coating surrounds a soft, savory filling.
Simple, familiar ingredients: Onion, celery, parsley, and sage bring cozy holiday flavor without complicated techniques.
A sauce worth making: The creamy sage sauce comes together in about 8 minutes and makes every bite feel special.

Grocery List

Produce: 1 small yellow onion, 1–2 celery stalks, fresh parsley, and 1 small bunch fresh sage.
Meat: 3 cups cooked roasted turkey, preferably a mixture of light and dark meat.
Dairy: Unsalted butter, whole milk, heavy cream, and 3 large eggs.
Prepared leftovers: 1 1/2 cups cold, firm mashed potatoes.
Pantry: Plain dry breadcrumbs, all-purpose flour, low-sodium turkey or chicken broth, neutral frying oil, fine salt, and black pepper.

Full Ingredients

For the Turkey Croquettes

1 tablespoon unsalted butter (14 g)
1/2 cup finely diced yellow onion (80 g)
1/2 cup finely diced celery (60 g)
3 cups finely chopped cooked roasted turkey, skin and bones removed (420 g)
1 1/2 cups cold, firm mashed potatoes (360 g), not loose or heavily thinned with milk
1 large egg
1/4 cup plain dry breadcrumbs (30 g)
2 tablespoons finely chopped fresh parsley (8 g)
1 tablespoon finely chopped fresh sage (3 g), or 1 teaspoon dried rubbed sage
1/2 teaspoon fine salt (3 g)
1/4 teaspoon freshly ground black pepper

For the Breadcrumb Coating and Frying

1/3 cup all-purpose flour (40 g)
2 large eggs
1 tablespoon water (15 ml)
1 cup plain dry breadcrumbs (110 g)
1/3 cup neutral oil (80 ml), such as canola or vegetable oil, divided between batches

For the Sage Cream Sauce

2 tablespoons unsalted butter (28 g)
1 tablespoon finely chopped fresh sage (3 g), or 1 teaspoon dried rubbed sage
2 tablespoons all-purpose flour (16 g)
1 cup low-sodium turkey or chicken broth (240 ml)
1 cup whole milk (240 ml)
1/4 cup heavy cream (60 ml)
1/4 teaspoon fine salt (1.5 g)
1/8 teaspoon freshly ground black pepper

For Serving

1 tablespoon chopped fresh parsley, optional

Amish-Style Turkey Croquettes with Sage Cream Sauce – Closeup

Step-by-Step Instructions

Step 1: Soften the onion and celery

Melt 1 tablespoon butter in a 12-inch skillet over medium heat. Add the onion and celery and cook for 6 minutes, stirring frequently, until softened but not browned. Transfer to a large mixing bowl and let cool for 5 minutes. Wipe out the skillet so it is ready for frying later.

Step 2: Mix and shape the croquettes

Add the finely chopped turkey, cold mashed potatoes, 1 egg, 1/4 cup breadcrumbs, parsley, sage, salt, and pepper to the cooled vegetables. Fold together until evenly combined, stopping as soon as the mixture holds together. If your turkey and potatoes are already well salted, reduce the filling salt to 1/4 teaspoon.

Divide into 12 equal portions, approximately 85 g each. With lightly dampened hands, shape each portion into a patty about 2 3/4 inches wide and 3/4 inch thick. Place on a parchment-lined tray. The mixture should feel soft but hold its shape without spreading.

Step 3: Chill and coat the patties

Refrigerate the shaped patties for 30 minutes. This firms the potatoes and makes the croquettes much easier to coat and turn.

Set up three shallow dishes: flour in the first, 2 eggs beaten with 1 tablespoon water in the second, and 1 cup breadcrumbs in the third. Lightly coat each chilled patty with flour, shaking off the excess. Dip in egg, let excess drip away, then coat with breadcrumbs, pressing gently so they adhere. Return to the tray and refrigerate while you prepare the sauce. Discard unused breading ingredients after coating.

Step 4: Make the sage cream sauce

Melt 2 tablespoons butter in a medium saucepan over medium-low heat, about 1 minute. Add the sage and stir for 30 seconds, just until fragrant. Sprinkle in 2 tablespoons flour and cook, whisking constantly, for 1 minute. Keep the mixture pale rather than letting it brown.

Gradually whisk in the broth, followed by the milk, adding each slowly to prevent lumps. Increase the heat to medium and bring to a gentle simmer. Reduce to low and simmer for 4 minutes, whisking frequently, until smooth and thick enough to lightly coat a spoon.

Stir in the heavy cream, salt, and pepper and warm for 1 minute without boiling vigorously. Cover and keep over the lowest heat, stirring occasionally, while the croquettes cook. The sauce yields approximately 2 cups.

Step 5: Pan-fry until golden and hot throughout

Add half the oil to the clean 12-inch skillet and heat over medium heat for approximately 3 minutes, until it reaches 350°F (175°C). A few breadcrumbs dropped into the oil should sizzle immediately without burning.

Carefully add 6 croquettes, leaving space between them. Fry for 4–5 minutes on the first side without moving them, until the bottoms are deeply golden. Turn gently with a thin spatula and cook for another 4–5 minutes. Adjust the heat to keep the oil between 325°F and 350°F (165°C and 175°C).

Check the center of a croquette by inserting an instant-read thermometer horizontally through the side; it must reach 165°F (74°C). If the crust browns before the center is hot, finish the croquettes on a rack set over a baking sheet in a 350°F (175°C) oven for 5–10 minutes, checking the temperature again.

Step 6: Drain and cook the second batch

Transfer the cooked croquettes to a wire rack set over a baking sheet and let drain for 2 minutes. To keep them warm, place the rack in a 200°F (95°C) oven, uncovered. Carefully remove any loose browned crumbs from the skillet, add the remaining oil, and return it to 350°F (175°C). Cook the remaining 6 croquettes as directed above.

Step 7: Add the sauce and serve

Stir the warm sauce. If it has thickened while standing, whisk in warm water 1 tablespoon at a time until it pours easily. Serve 2 croquettes per person with approximately 1/3 cup sauce, spooning the sauce underneath or partly over the patties so some of the crisp crust stays exposed. Finish with the optional parsley.

For a complete supper, add buttered green beans, roasted carrots, or a simple green salad. A small spoonful of cranberry sauce on the side is lovely, too.

Pro Tips

Chop rather than shred: Cut the turkey into pieces no larger than 1/4 inch. Long strands make the patties harder to shape and cut cleanly.
Use firm mashed potatoes: Thick, cold mash binds best. If the mixture still slumps after chilling, fold in 1 tablespoon additional breadcrumbs, wait 5 minutes, and reassess; add no more than 2 tablespoons extra.
Do not skip the chill: Those 30 minutes help prevent cracking and crumbling in the skillet.
Let the crust set: Avoid nudging the croquettes during the first few minutes of frying. Turn only once the underside is well browned.
Protect the crunch: Drain on a rack rather than stacking on a plate, and add the sauce immediately before eating.

Variations

Chicken croquettes: Substitute 3 cups finely chopped cooked chicken (420 g) for the turkey and use chicken broth in the sauce.
Oven-baked croquettes: Prepare and coat as directed. Replace the frying oil with 3 tablespoons oil, brushing it over both sides of the patties. Arrange on a parchment-lined baking sheet and bake at 425°F (220°C) for 20–25 minutes, turning after 12 minutes, until golden and 165°F (74°C) in the center.
Thyme and sage: Replace half the fresh sage in both the filling and sauce with an equal amount of fresh thyme leaves for a slightly gentler herb flavor.

Storage & Make-Ahead

Make ahead: Shape and bread the croquettes up to 12 hours before cooking. Cover and refrigerate at 40°F (4°C) or below. Make the sauce up to 2 days ahead and refrigerate separately. Only use turkey and mashed potatoes that were promptly refrigerated and are still within their safe storage window.

Refrigerate: Refrigerate cooked croquettes and sauce in separate shallow, covered containers within 2 hours of cooking. Keep for up to 3 days, but do not extend beyond the original 3–4-day refrigerated storage window of the cooked turkey or potatoes. For example, if your turkey is already 3 days old, enjoy the croquettes promptly or freeze them rather than keeping them for several more days.

Freeze: Freeze cooled, cooked croquettes in a single layer, then transfer to a freezer container for up to 2 months. Thaw overnight in the refrigerator before reheating. The cream sauce is best refrigerated rather than frozen because it may separate.

Reheat: Arrange croquettes on a rack over a baking sheet and heat at 375°F (190°C) for 15–20 minutes from refrigerated, until the centers reach 165°F (74°C). Reheat sauce in a small saucepan over low heat, whisking frequently and adding milk 1 tablespoon at a time if needed; bring it to 165°F (74°C).

Nutrition (per serving)

Estimated for 2 croquettes and one-sixth of the sauce, assuming approximately 3 tablespoons frying oil are absorbed across the full batch. Values vary with the mashed potatoes, turkey seasoning, and amount of breading retained.