Gluten Free Thanksgiving Leftover Patties

Hello to all the deliciousness this holiday brings especially with the plethora of tasty dishes that beg to be re-purposed! In our house we cherish leftovers!  And Thanksgiving is no exception. So Pegs came up with these gluten free patties and that gives a whole new meaning to Thanksgiving leftovers.

Curry Girls Thanksgiving day two starts bright and early. We begin the day putting all the dessert leftovers on the kitchen table. Armed with forks in hand, no plates necessary, we dig into our  Pumpkin Pie, Pumpkin squares, pecan squares, or the chocolate fluff. Oh the fluff, recipe coming soon.  Day two ritual starts with big smiles.

Our family dinner tradition is making cheezy gooey gluten free monte cristos  topped with Grandma’s homemade relish. Oh yes!  Those sandwiches pair perfectly with  our homemade turkey soup that Pegs puts up before she goes to bed. It simmers all night and is ready in the morning.

This year we created another wonderful way to adorn our leftovers. Gluten Free, with dairy free options~Thanksgiving Leftover Patties. They can be 100% vegetarian or you can add in chopped turkey to these delectable quinoa wild rice or stuffing enhanced patties.

For another delicious plant based patty option try our friend Alyssa’s sweet quinoa potato fritter from Simply Quinoa! 5 Ingredients of total yum!

Be sure to keep scrolling down to get the full recipe for these patties.



1 Cup leftover turkey, minced

2 Cups leftover roasted veggies, minced

1-2 Cups leftover wild rice, quinoa, stuffing, mashed potatoes or sweet potatoes ( 2 cups total if not using the turkey)

1/2  Cup each:  chopped onions and mushrooms (used shiitakes)

2-3 cloves minced garlic cloves

1/4 C Pecorino Romano grated cheese or vegan parma or Kite Hill feta style

1/2 -1 Cup crushed Simple Mills rosemary crackers

2 Egg’s

Coconut Oil


  1. Mince or finely chop your leftover turkey and vegetables.
  2. Saute onions mushrooms and garlic until soft.
  3. In a bowl add all your ingredients, and mix thoroughly with a spoon or your hands.
  4.  Heat a skillet on medium high heat.
  5. Add 2-3 Tbsp. coconut oil.
  6. Form mixture into patties. Makes about 6-8 patties.
  7. Fry for about 3 minutes per side.
  8. Can be topped with cheese or cashew pepper jack cheese.





Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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