Leftover Turkey, Mashed Potato & Gravy Bitterballen
50 min
|
intermediate
Recipe by Eunice
Introduction
Meet bitterballen, the Dutch pub snack that eats like a mini croquette, here loaded with leftover turkey, mashed potatoes, and gravy for a crisp shell and a creamy, deeply savory center.
Perfect for day-after Thanksgiving, game day, or cocktail hour, these poppable bites are make-ahead and freezer-friendly, with Dijon and nutmeg keeping them anything but bland.
Ingredients (6 servings)
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Ingredients for the Filling:
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 1 small onion, finely diced onion 1 ct small
- 2 Tbsp all-purpose flour all-purpose flour 0.03 lb
- 1 cup leftover turkey gravy leftover turkey gravy
- 1 cup leftover cooked turkey, finely chopped, shredded leftover cooked turkey
- 1 cup leftover mashed potatoes, cold leftover mashed potatoes
- ½ tsp Dijon mustard Dijon mustard 0.1 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp fresh parsley, finely chopped fresh parsley 0.27 oz
Ingredients for Breading:
- ½ cup all-purpose flour all-purpose flour 0.14 lb
- 2 large eggs, beaten large eggs 2 ct
- 1½ cups plain breadcrumbs plain breadcrumbs 5 oz
Ingredients for Deep-Frying:
- vegetable oil vegetable oil
How to Make Leftover Turkey, Mashed Potato & Gravy Bitterballen
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Prep the players
Finely chop or shred the turkey so there are no big strands, because neat little pieces make tighter balls that do not burst.
Warm the leftover gravy just until loose so it blends smoothly, and taste it to gauge salt before seasoning later.
Set up a sheet pan lined with parchment and gather flour, beaten eggs, and breadcrumbs for breading.
-
Sweat onion and make the roux
Melt the butter in a medium saucepan over medium heat, add the diced onion, and cook until translucent and sweet, about 3 to 4 minutes, without browning.
Sprinkle in the flour and stir constantly for about 2 minutes until the roux smells toasty and looks like wet sand, staying blond.
-
Build the thick gravy base
Whisk in the warm gravy gradually until smooth, then simmer, stirring, until very thick and scoopable, about 3 to 5 minutes.
Stir in Dijon, nutmeg, salt, pepper, and parsley, then taste and adjust seasoning so the base is flavorful before adding the turkey.
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Add turkey and bind with potatoes
Fold in the chopped turkey until evenly distributed so every bite has meat.
Fold in the cold mashed potatoes until the mixture forms a cohesive, firm dough that holds a ball without sticking to your hands.
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Chill until firm
Spread the mixture in a shallow dish, press plastic wrap directly on the surface, and chill until cold and firm, about 2 hours or up to overnight.
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Shape the balls
Scoop tablespoon portions and roll into tight 1 inch balls with slightly damp hands, packing them so there are no cracks.
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Bread the balls
Coat each ball in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs, pressing gently so the crumbs adhere.
For extra crunch, repeat the egg and breadcrumb step for a double coat.
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Chill to set the crust
Refrigerate the breaded balls for 20 minutes or freeze for 10 minutes so the crust sets and the centers stay put during frying.
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Fry to deep golden
Heat 2 to 3 inches of vegetable oil in a Dutch oven or heavy pot to 350 F or 175 C, and keep a thermometer clipped on for control.
Fry in batches without crowding for 3 to 4 minutes, turning gently, until deep golden brown and crisp, keeping the oil between 325 F and 350 F.
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Drain, season, and serve
Transfer to a rack set over a sheet pan, sprinkle with a pinch of salt while hot, and rest 2 minutes so the centers settle.
Serve with mustard and mayo on the side, or swirl them together for a punchy dipping sauce.
Substitutions
- Turkey -> Rotisserie chicken
- Swap in finely chopped rotisserie chicken for the turkey to keep the texture tender and the flavor savory, with a little extra richness from the roasted skin.
- Mashed potatoes -> Leftover stuffing
- Use an equal amount of finely chopped leftover stuffing, plus 1 to 2 tablespoons warm stock if dry, for a herby, toasty center that still binds well and screams holidays.
- Breadcrumbs -> Crushed panko or matzo meal
- Use very finely crushed panko or matzo meal for a lighter, extra-crisp shell that stays crunchy longer without getting heavy.
Tips
- Chop the turkey very fine
- Small, even pieces prevent blowouts and give you that creamy bite without long strands tearing the crust.
- Control the base thickness
- The gravy-roux base should be thicker than mashed potatoes, because a tight base keeps the filling creamy after frying instead of oozing.
- Temperature discipline when frying
- Use a thermometer and fry at 350 F, letting the oil return to temp between batches so the crust crisps before the center overheats.
- Double-bread for an extra shatter
- A second dip in egg and crumbs makes a sturdier, more dramatic crunch that protects the silky center.
- Make ahead and freeze
- Freeze breaded bitterballen on a sheet pan, then store in a bag for up to 2 months and fry from frozen at 350 F for about 4 to 5 minutes.
- Season like you mean it
- Taste the base before adding turkey and potatoes, and do not be shy with salt, pepper, and that pinch of nutmeg so the center sings after frying.
- Optional flavor boost
- Stir in a teaspoon of finely minced garlic or a pinch of smoked paprika with the onions for a subtle savory backbone that plays well with the gravy.
Nutrition Facts *
| Energy | 845 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 77 | g |
| Carbohydrates | 16 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My bitterballen burst or leaked in the oil, what went wrong?
- The mixture was too loose or not cold enough, or the oil was too hot. Chill the mixture at least 2 hours, patch any cracks when shaping, keep oil near 350 F, and consider a double-breading for extra insurance.
- The centers are pasty or too firm, how do I fix it next time?
- Your base was over-thick or the potatoes were very dry. Whisk in a splash of warm gravy or milk to the base before chilling so it relaxes into a creamy set after frying.
- Can I bake or air-fry instead of deep-frying?
- Yes, they will be a bit drier but still tasty. Spray with oil and bake at 425 F on a rack for 15 to 20 minutes, or air-fry at 380 F for 10 to 12 minutes, turning once.
- My gravy is salty, will that make the filling too salty?
- Taste the base before adding salt, then balance with unsalted mashed potatoes and a splash of water or milk, and finish with acid like a few drops of lemon if needed.
- How do I store and reheat leftovers?
- Refrigerate up to 3 days and re-crisp on a rack at 375 F for 8 to 10 minutes or air-fry at 360 F for 5 to 7 minutes until hot and crunchy.
- Can I tuck cheese inside?
- Yes, press a 1/2 inch cube of smoked gouda or Gruyere into each portion, seal completely, and fry as directed for a molten center.
Serving Suggestions
Hot and golden, these play nice with a 50-50 Dijon and mayo dip, a few cornichons on the side, and a dusting of smoked paprika for a whisper of warmth.
For a holiday flex, swap in a spoon of cranberry mustard or serve with a dry cider or crisp pilsner that cuts the richness without stealing the show.
More pairings:
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