These leftover turkey nuggets are an easy and tasty way to use up leftover turkey breast. Lightly pan-fried until golden and crisp on the outside yet tender inside, they make a kid-friendly lunch or quick dinner.
At Thanksgiving the dark meat often disappears first while white meat like turkey breast gets overlooked. To make that leftover breast more appealing to my family, I turned it into these bite-sized nuggets—they’re a hit with my boys and a great way to avoid food waste.
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Other Leftover Recipes You’ll Love
- Leftover Turkey Nuggets Recipe
What You’ll Need
Ingredients for these leftover turkey nuggets:
- Leftover Turkey Breast: Best to use cooked turkey breast for the texture and flavor.
- Panko Breadcrumbs: Use plain panko to control the salt level.
- Parmesan Cheese: Adds flavor and helps the coating brown nicely.
- Mozzarella Cheese: Adds a mild, melty interior.
- Egg: Acts as a binder so the nuggets hold together.
- Flour: Helps with binding the mixture.
- Greek Yogurt: Keeps the meat moist and tender.
- Butter or Oil: For pan-frying.
See the recipe card below for exact quantities.
Recipe Substitutions & Additions
- Egg: To make the recipe egg-free, substitute a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, chilled 15 minutes).
- Breadcrumbs: For a gluten-free version, replace panko with almond flour or a GF breadcrumb alternative.
- Cheeses: You can swap mozzarella or parmesan for other cheeses you prefer, keeping in mind flavors and meltability will change.
Step By Step Instructions
- Add the cooked turkey breast to a blender and process until it is finely ground.
- In a bowl, whisk together the egg, Greek yogurt, and flour until smooth.
- Add the ground turkey and shredded mozzarella to the bowl and mix until evenly combined.
- Scoop tablespoon-sized portions and shape them into nugget shapes.
- Combine panko breadcrumbs and parmesan in a separate bowl, then press each nugget into the mixture to coat well.
- Heat a skillet over medium-low with a little oil. Cook nuggets 2–3 minutes per side, or until golden brown and heated through.
Storage Instructions
Allow the nuggets to cool, then store in an airtight container in the refrigerator for up to 4 days (counting the total time the original turkey has been stored). Freeze for up to 1–2 months. Reheat in a pan or oven for best crispness, or use an air fryer for a few minutes. The microwave also works for a quick warm-up—heat 20–30 seconds or until warmed through.
Tips For Success
- Air fryer option: Lightly spray the nuggets so they brown. Air fry at 380°F for about 8 minutes, flipping halfway through.
- Texture: A small blender or food processor makes a fine, consistent texture similar to traditional nuggets. You can also shred the turkey with a fork if needed.
- Meat choice: This method works well with leftover rotisserie chicken or other cooked white meat; results may vary with darker meat.
- Seasoning: If your leftover turkey is mild, add a pinch of paprika, onion powder, garlic powder, or salt and pepper to boost flavor before forming the nuggets.
Other Leftover Recipes You’ll Love
Leftover Mashed Potato Waffles
Easy Salmon Cakes (With Leftover Salmon)
Green Bean Fritters
Salmon Rice Balls
If you tried these Leftover Turkey Nuggets, please leave a star rating and a comment below—I love hearing how they turned out!
Leftover Turkey Nuggets
Ingredients
- 2 cups leftover turkey breast
- ½ cup mozzarella cheese, shredded
- 1 egg
- 2.5 tbsp Greek yogurt
- 2.5 tbsp all purpose flour
- ½ cup panko breadcrumbs
- 3 tbsp parmesan cheese
- oil or butter (for pan frying)
Instructions
- Preheat a pan to medium-low with a drizzle of olive oil.
- Add the turkey breast to a blender and blend until finely ground.
- In a bowl, whisk together the egg, Greek yogurt, and flour until smooth.
- Stir in the ground turkey and shredded mozzarella until fully combined.
- Scoop tablespoon-sized portions and shape into nuggets.
- Combine panko and parmesan in a bowl and press the nuggets into the mixture to coat.
- Cook in the pan 2–3 minutes per side, or until golden brown and heated through.
Notes
- Air fryer method: Lightly spray nuggets and air fry at 380°F for about 8 minutes, flipping once.
- You can shred turkey with a fork instead of blending, though blending gives a texture closer to classic nuggets.
- This approach also works well with leftover rotisserie chicken or other cooked white meat.
- If your turkey is bland, add spices like paprika, onion powder, or garlic powder to taste.