Create a new quick and delicious holiday staple with my Baked Turkey Cranberry Croquettes. Packed with tender ground turkey, bursts of tart cranberries, and a satisfying crispy bite, they strike the perfect balance between comforting and festive. Whether you’re hosting brunch, planning a cozy weeknight meal, or looking for a fun new way to enjoy seasonal flavours, these patties deliver big taste with minimal effort.
Fall in love with the taste of fresh cranberry in savory dishes like my Cranberry Jalapeno Meatballs and Cranberry Turkey Chili. If using up cranberry sauce, make my Cranberry Brie Phyllo Cups as an appetizer, or my Apple Cranberry Coleslaw to use dried cranberries. Try your hand at a dessert this holiday with my Cranberry Shortbread Bars.
Ingredients
Find below the list of recipes to make my Baked Turkey Cranberry Croquettes.
- Fresh Cranberries (thawed if frozen)
- Shallot
- Garlic Cloves
- Ground Turkey
- Parmesan Cheese
- Panko Crumbs
- Fresh Parsley (optional)
- Worcestershire Sauce
- Dijon Mustard
See recipe card for quantities.
How to make Baked Turkey Cranberry Croquettes
Preheat your oven to 350F and line a sheet pan with parchment paper.
- Drizzle a little olive olive in a small frying pan on medium heat. Add the cranberries, shallots and garlic. Cook until the cranberries have softened. Take off the heat and place in a mixing bowl.
- Add to the cooked cranberry mixture, the ground turkey, egg, ¾ cup of panko crumbs, parmesan cheese, Worcestershire, Dijon, and the optional chopped parsley. Stir until well combined.
- Divide the meat mixture in 8 if you want to shape into patties, or 12 if making more of a croquette shape. Press into the remaining 1 cup of panko crumbs to cover.
- Place them on the prepared sheet pan. Spray lightly with cooking oil for extra crunch. Bake in the 350F oven for 18 minutes, flipping them half way. Internal temp should be 165F when ready.
Storage
Let the Baked Turkey Cranberry Croquettes cool completely, then place them in an airtight container lined with paper towel. Store them in the fridge for up to 3–4 days. To freeze, layer them between parchment paper in a freezer-safe container or bag and freeze for up to 2 months. Reheat in the oven or air fryer to bring back their crispiness.
Recipe
Baked Turkey Cranberry Croquettes
Ingredients
- ½ cup Fresh Cranberries
- 1 small Shallot fined chopped
- 3 cloves Garlic minced
- 425 grams Ground Turkey 1 pound
- 1 large Egg
- 2 tablespoon Fresh Parsley chopped
- ¾ cup Panko Crumbs for meat mixture
- 1 tablespoon Worcestershire
- 1 tablespoon Dijon Mustard
- 1 cup Panko Crumbs for coating
Instructions
- Preheat your oven to 350F and line a sheet pan with parchment paper.
- Drizzle a little olive olive in a small frying pan on medium heat. Add the cranberries, shallots and garlic. Cook until the cranberries have softened. Take off the heat and place in a mixing bowl.½ cup Fresh Cranberries, 1 small Shallot, 3 cloves Garlic
- Add to the cooked cranberry mixture, the ground turkey, egg, ¾ cup of panko crumbs, parmesan cheese, Worcestershire, Dijon, and the optional chopped parsley. Stir until well combined.425 grams Ground Turkey, 1 large Egg, 2 tablespoon Fresh Parsley, ¾ cup Panko Crumbs, 1 tablespoon Worcestershire, 1 tablespoon Dijon Mustard
- Divide the meat mixture in 8 if you want to shape into patties, or 12 if making more of a croquette shape. Press into the remaining 1 cup of panko crumbs to cover.1 cup Panko Crumbs
- Place them on the prepared sheet pan. Spray lightly with cooking oil for extra crunch. Bake in the 350F oven for 18 minutes, flipping them half way. Internal temp should be 165F when ready.
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