Once you have 2 cups of leftover turkey and 1 cup leftover stuffing finely chopped, mix them thoroughly with 2 cups of mashed potatoes in a large mixing bowl and set aside.

In a saucepan over medium heat, melt 3 tablespoons of butter. Once melted, add 3 tablespoons of all-purpose flour and stir constantly for 1-2 minutes to cook the flour and create a blonde roux. After a roux is formed, slowly pour in a ½ cup of milk while stirring to turn the roux into a bechamel. This bechamel will be much thicker than the normal version.

After the thick bechamel comes together, remove it from the heat and allow it to cool slightly. Now fold it into the mashed potato mix until fully combined. Place the mixture, uncovered, into the refrigerator to cool and thicken, at least 1-3 hours.

Preheat your oven to 425°F / 220°C and line a baking sheet with parchment paper.

Once fully chilled, remove the croquette filling from the fridge. Create a 3-stage dredging station with 1 cup all-purpose flour, 2 large eggs, and 1 cup of panko breadcrumbs. Lightly season each stage with a pinch of salt and pepper. Use a 1 ½ tablespoon cookie scoop to scoop out the filling and roll into a ball. Roll the filling through the flour, then the egg, and then roll and press into the panko. Place the prepared croquettes onto the baking sheet until full.

If you don’t have a cookie scoop, you can make the croquettes by hand. Roll into balls slightly smaller than golf ball size.

Set the baking sheet in the middle of the oven and bake for 15-20 minutes until the outside is browned and the filling is fully warmed. You will probably need to bake them in 2-3 batches.

Once you remove the croquettes from the oven, sprinkle with a bit of salt and garnish with some finely chopped parsley if you wish. Allow them to finish cooking and setting for at least 5 minutes on the baking sheet and then serve warm with some heated leftover gravy and leftover cranberry sauce.