Leftover Turkey, Mashed Potato & Gravy Bitterballen

1 h | intermediate

Close-up of a white square plate piled with golden-brown, breadcrumb-coated bitterballen, lightly sprinkled with chopped parsley, on a pale wooden table with a blurred cloth in the background.

Published Oct 3, 2025

Prep Time	Cook Time	Total Time
45 min	15 min	1 h

Rate/Review

Introduction

These leftover turkey, mashed potato, and gravy bitterballen turn Thanksgiving scraps into the most craveable, crispy little bites.

Inspired by Dutch bar snacks, they’re like creamy croquettes packed with turkey, gravy, and potatoes, all in a golden breadcrumb crust.

Serve them as a fun holiday appetizer, game-day snack, or cozy nibble with drinks the weekend after Thanksgiving.

Five deep-fried bitterballen with crisp golden-brown breadcrumb coating in a small wire fry basket lined with paper; one ball is cut open to show the turkey-and-mashed-potato filling, with a bowl of mustard dipping sauce blurred in the background.

How to Make Leftover Turkey, Mashed Potato & Gravy Bitterballen

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Cook the onion and make the roux

Melt the butter in a medium saucepan over medium heat.
Add the finely diced onion and cook until soft and translucent, about 4 minutes.
Sprinkle in the flour and stir constantly until a thick paste forms, about 2 minutes.
Build the gravy filling base

Slowly whisk the leftover turkey gravy into the roux, a splash at a time, to avoid lumps.
Bring the mixture to a gentle simmer and cook, stirring often, until very thick, about 3 to 5 minutes.
The mixture should hold a trail when you drag a spoon across the pan.

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Finish the filling

Remove the pan from the heat and let the mixture cool for 5 minutes.
Stir in the chopped or shredded turkey, cold mashed potatoes, Dijon mustard, nutmeg, salt, pepper, and parsley.
Mix until everything is evenly combined and the potatoes are fully worked into the gravy base.
Taste and adjust the seasoning, remembering the flavors will mute slightly once the filling is chilled.
Spread the filling into a shallow dish, press plastic wrap directly onto the surface, and refrigerate until very firm.
Plan on at least 2 hours in the fridge, or about 45 minutes in the freezer.
Shape the bitterballen

Line a baking sheet with parchment paper for the shaped balls.
Scoop tablespoon portions of the chilled filling and roll into smooth balls between your palms.
Aim for walnut-size pieces so they cook evenly and are easy to eat in one or two bites.
If the mixture softens while you work, chill the tray briefly before breading.
Set up the breading station

Place the flour in one shallow bowl, the beaten eggs in a second, and the breadcrumbs in a third.
Roll each ball in flour, dip in egg, then coat in breadcrumbs, pressing gently so the crumbs stick.
For an extra crisp shell, dip the crumbed balls back in egg, then again in breadcrumbs for a second coating.
Return the coated balls to the baking sheet and chill for at least 30 minutes to firm the coating.

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Deep-fry the bitterballen

Pour vegetable oil into a deep, heavy pot to a depth of about 2 to 3 inches.
Heat the oil to 350°F, using a thermometer for accuracy if possible.
Fry the bitterballen in small batches until deep golden brown and crisp, about 3 to 4 minutes per batch.
Avoid crowding the pot so the oil temperature stays steady and the coating cooks evenly.
Transfer the fried bitterballen to a wire rack or paper towel lined tray to drain.
Serve

Let the bitterballen rest for a few minutes before serving, as the centers will be very hot.
Serve warm with mustard and mayo for dipping, or your favorite tangy sauce.

Golden-brown fried bitterballen (breaded turkey, mashed potato, and gravy balls) piled in a small metal fry basket lined with parchment, garnished with chopped parsley on a rustic white wooden board.

Substitutions

Leftover turkey -> leftover roast chicken: You can swap the turkey for the same amount of finely chopped leftover roast chicken. The flavor stays familiar and comforting, and the texture holds up beautifully in the creamy roux base.
Mashed potatoes -> mashed sweet potatoes: Use cold mashed sweet potatoes instead of regular mashed potatoes for a slightly sweeter, richer filling. They still bind the mixture well but add a pretty golden color and cozy holiday vibes.
Fine breadcrumbs -> panko breadcrumbs, crushed: If you like an extra crunchy shell, use panko breadcrumbs that you crush a bit with your hands. The lighter flakes give a very crisp, almost croquette-style crust while still protecting the creamy center.

Golden-brown, breaded bitterballen piled on a white square plate, sprinkled with parsley; one ball is topped with a toothpick holding a small red-white-blue Dutch flag on a whitewashed wood table.

Tips

Aim for a very thick filling: The gravy base should look almost like stiff mashed potatoes before you chill it. A looser mixture will leak or burst while frying, so cook it long enough to really tighten.
Chill twice for clean frying: Chilling after mixing and again after breading gives you neat, round bitterballen that hold their shape in hot oil. You can even freeze them solid, then fry straight from frozen, adding a minute or two to the time.
Control your oil temperature: Use a clip-on thermometer if you have one, and let the oil come back to 350°F between batches. Too cool and the balls soak up oil, too hot and the crust browns before the center is hot.
Use a scoop for even portions: A small cookie scoop makes portioning fast and keeps all the bitterballen the same size for even frying. If you do not have one, a heaping tablespoon measure works well.
Serve with contrasting dips: Mustard cuts through the richness, while mayo adds extra creaminess that echoes the filling. Try grainy mustard, smoked paprika mayo, or a little cranberry mustard for a holiday twist.

Nutrition Facts ^*

Energy	281	kcal
Protein	14	g
Total Fat	9	g
Carbohydrates	35	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my filling is too soft to roll into balls?: If the filling feels loose, return it to the pot and simmer a bit longer to thicken. Then chill it again until it is very firm and scoopable. You can also mix in a spoonful or two of extra mashed potatoes for insurance.
Can I bake or air-fry these instead of deep-frying?: Yes, though the texture will be a little less shatteringly crisp. For the oven, brush with oil and bake at 400°F until browned, about 15 to 20 minutes, turning once. For an air fryer, spray well with oil and cook at 375°F, shaking the basket halfway.
How far ahead can I make bitterballen?: You can refrigerate the shaped, breaded balls for up to 24 hours before frying. For longer storage, freeze them on a sheet pan, then transfer to a bag and keep up to one month. Fry straight from frozen, adding a couple extra minutes and watching the color closely.
Why are my bitterballen leaking filling while frying?: Leaks usually mean the filling was too soft or the coating had thin spots. Next time, cook the gravy base thicker, chill longer, and make sure every spot is well coated in crumbs. Double breading can also help seal in soft centers.
What kind of oil is best for frying bitterballen?: Use a neutral, high-heat oil like vegetable, canola, or peanut oil. Olive oil burns too quickly here and adds a distracting flavor to the delicate filling.

Serving Suggestions

These leftover turkey bitterballen bring a fun, pub-style twist to the usual Thanksgiving sandwiches and reheat beautifully for snacking.

Serve them with cold beer, hard cider, or a sparkling cranberry spritz to cut through the rich, creamy centers.

For a party platter, tuck them next to cheese, pickles, and sliced turkey so everything feels fun and coordinated.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Angela Alexander, Fort Worth, TX: Having made a lot of leftover turkey stuff over the years, we never add nutmeg, and the Dijon came through kind of strong for us. The filling was a little soft and a couple split in the oil 😬 next time I would cook it down thicker and chill it longer before rolling and breading. — 4 ★

Eunice: Good notes, Angela; Dijon can be assertive and nutmeg is optional. Try halving the Dijon, and simmer the filling until very thick. Chill at least 2 hours, or freeze 15 minutes, before breading to help them hold in oil.
Frances, Austin: I followed the directions completely and when the filling got very thick (about 5 minutes or so) in the pan, I took it off the heat (let it cool a bit) and rolled them and fried at 350 degrees and they still started leaking. I also used all purpose flour. — 4 ★

Eunice: Sorry they leaked, Frances. Leftover gravy can vary a lot in thickness, so if the mixture is only thick after 5 minutes it usually needs more cooking time (to drive off moisture) and a longer chill; I’d refrigerate until fully cold and firm (or 20 to 30 minutes in the freezer) before breading.