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These leftover turkey, mashed potato, and gravy bitterballen transform post-holiday scraps into irresistibly crispy little bites. Inspired by Dutch bar snacks, they combine creamy croquette-like centers packed with turkey, gravy, and potatoes, all wrapped in a golden breadcrumb crust. They make a perfect appetizer for festive gatherings, a fun game-day snack, or a cozy treat to enjoy with drinks after the busy holiday season.
I first made these after a Thanksgiving dinner and was amazed at how they breathed new life into leftovers. Since then, they have become a requested festive treat in my home.
Ingredients
- Unsalted butter: brings a rich base and helps cook the onions gently
- Small onion, finely diced: provides sweetness and depth choose firm, fresh onions with dry skins
- All-purpose flour: thickens the gravy to the perfect consistency use fresh flour for best results
- Leftover turkey gravy: adds savory flavor homemade or storebought works if it is thick and flavorful
- Leftover cooked turkey, finely chopped: contributes tender protein aim for white and dark meat mix for texture
- Cold leftover mashed potatoes: add creaminess and bind the mixture use well-seasoned mash for extra taste
- Dijon mustard: gives a gentle tang that balances the richness
- Ground nutmeg: adds warmth freshly ground for best aroma
- Salt and freshly ground black pepper: for seasoning the filling precisely
- Fresh parsley, finely chopped: lends freshness and color
- Flour for breading: ensures the coating sticks well
- Large eggs, beaten: work as a glue for the breadcrumbs
- Plain breadcrumbs: create the crispy outer shell fresh or panko can be used for crunch
- Vegetable oil for deepfrying: use a neutral oil with a high smoke point like sunflower or peanut oil for a clean finish
Instructions
- Cook the onion and make the roux:
- Melt the butter in a medium saucepan over medium heat to avoid browning. Add the finely diced onion and cook gently until soft and translucent, about four minutes. This step builds the flavorful base for the filling. Sprinkle in the flour and stir continuously for two minutes until a thick paste forms, making sure it does not brown.
- Build the gravy filling base:
- Slowly whisk in the leftover turkey gravy a little at a time to prevent lumps in the roux. Bring the mixture to a gentle simmer and cook, stirring often, until it thickens enough to coat the back of a spoon, around three to five minutes. This ensures the filling will hold together inside the bitterballen.
- Finish the filling:
- Remove the pan from the heat and allow the mixture to cool for five minutes. Stir in the finely chopped turkey, cold mashed potatoes, Dijon mustard, nutmeg, salt, black pepper, and fresh parsley until everything is evenly combined. The potatoes should be fully blended into the gravy base to create a smooth yet substantial mixture. Taste and adjust seasonings as chilling will mute flavors slightly. Transfer the filling to a shallow dish, pressing plastic wrap firmly against the surface to prevent a skin forming. Refrigerate until very firm, at least two hours or 45 minutes in the freezer if you need to speed up the process.
- Shape the bitterballen:
- Line a baking sheet with parchment paper. Using a tablespoon measure, scoop portions of chilled filling and roll them into smooth walnut-sized balls between your palms. If the mixture softens while working, chill the tray briefly before continuing to maintain shape and texture.
- Set up the breading station:
- In three shallow bowls, place the flour, beaten eggs, and breadcrumbs separately. Roll each ball first in the flour, then dip in the egg, and finally coat with breadcrumbs, pressing gently so the crumbs adhere well. For an extra crispy shell, repeat the egg and breadcrumb steps once more. Return the coated balls to the baking sheet and chill again for at least 30 minutes to firm up the coating.
- Deep-fry the bitterballen:
- Fill a deep pot with vegetable oil to about three inches deep and heat to 175°C (350°F). Use a thermometer if possible for accuracy. Fry the bitterballen in small batches to avoid crowding, cooking them for three to four minutes or until deep golden and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
- Serve:
- Allow the bitterballen to rest a few minutes before serving because the centers will be very hot. Serve warm with mustard and mayonnaise for dipping, or any tangy sauce of choice.
Among the ingredients, I particularly enjoy the Dijon mustard because it cuts through the richness perfectly. The first time I made these bitterballen, serving them warm to friends brought back memories of cozy holiday evenings and lively conversations. It quickly became a festive favorite for replaying togetherness through food.
Storage tips
Keep leftover cooked bitterballen refrigerated in an airtight container for up to three days. For longer storage, freeze uncooked, breaded bitterballen on a baking sheet before transferring to a freezer bag for up to three months. Reheat from frozen by deep frying or baking until hot and crisp.
Ingredient substitutions
If you do not have leftover turkey, cooked chicken makes a great alternative. For the mashed potatoes, creamy mashed cauliflower works well to lower carbs. If Dijon mustard is unavailable, whole grain mustard provides a lovely texture and tang, or a teaspoon of prepared horseradish can add a gentle kick.
Serving suggestions
Pair bitterballen with a variety of mustards, aiolis, or tangy chutneys to keep the palate interested. They also go well alongside a simple green salad or roasted vegetables to balance the richness. For a true Dutch experience, serve with a cold beer or sparkling cider.
These bitterballen turn leftovers into crisp, shareable bites perfect for festive gatherings. They reheat well and are best served warm.
Common Recipe Questions
- → Quels ingrédients composent la garniture des bitterballen ?
La garniture est préparée avec des restes de dinde effilés, purée de pommes de terre, sauce onctueuse, oignon, moutarde, noix de muscade et persil frais pour une saveur équilibrée.
- → Comment obtenir une panure bien croustillante ?
Il faut enrober les boules de farce dans la farine, puis dans l'œuf battu, et enfin dans la chapelure en répétant l’opération une seconde fois pour un enrobage double couche bien croustillant.
- → Quelle est la température idéale pour la friture ?
La friture doit se faire dans une huile chauffée à environ 175 °C (350 °F) pour que les bouchées cuisent uniformément et deviennent dorées sans absorber trop d’huile.
- → Peut-on préparer ces bouchées à l'avance ?
Oui, il est recommandé de réfrigérer la pâte formée au moins 2 heures avant de façonner les boules, puis de les paner et réfrigérer encore 30 minutes avant la friture.
- → Avec quelles sauces déguster ces bouchées ?
Ces bouchées croustillantes se marient parfaitement avec de la moutarde, une mayonnaise relevée, ou une sauce acidulée selon vos préférences.