Get ready for a flavor explosion that brings Southern comfort to a whole new level: Turkey Bacon-Stuffed Grits Croquettes! Imagine creamy, cheesy grits infused with savory turkey bacon, shaped into perfect little balls, and then fried to golden, crispy perfection. These delightful bites are an absolute revelation, perfect as an appetizer, a brunch star, or a unique side dish that will have everyone asking for the recipe.

Why I Love This Recipe

I’m absolutely obsessed with these grits croquettes because they take a classic, comforting staple and transform it into something truly special. The combination of the creamy, cheesy interior with the crispy, golden-brown exterior is simply irresistible. The turkey bacon adds a fantastic smoky, salty kick that perfectly complements the rich grits. They’re also incredibly versatile – you can serve them with almost anything. Plus, they’re surprisingly simple to make, making them ideal for both seasoned cooks and kitchen novices alike.

Ingredients You’ll Need

Here’s everything you’ll need to create these fantastic Turkey Bacon-Stuffed Grits Croquettes:

For the Grits Mixture:

• 1 cup quick-cooking grits
• 4 cups water or chicken broth (broth adds more flavor!)
• 1/2 cup shredded cheddar cheese
• 4 slices cooked turkey bacon, finely chopped
• 2 tbsp butter
• Salt and black pepper to taste

For Shaping and Coating:

• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (panko preferred for extra crispiness)
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Vegetable oil for frying

Optional for Serving:

• Spicy aioli or ranch dressing
• Chopped green onions

Swaps and Notes

• Grits: While quick-cooking grits are called for to speed up the process, you can use regular grits; just adjust the cooking time according to package directions and ensure they are very thick.
• Cheese: Feel free to experiment with other cheeses like Monterey Jack, Colby, or a spicy pepper jack for an extra kick.
• Bacon: Regular bacon can certainly be used in place of turkey bacon if preferred.
• Broth vs. Water: Using chicken broth instead of water significantly enhances the savory depth of the grits. Don’t skip this if you want maximum flavor!
• Seasoning: Feel free to add a pinch of onion powder, a dash of cayenne pepper, or a touch of dried thyme to the grits mixture for added complexity.
• Oil for Frying: Canola, peanut, or sunflower oil also work well for frying. Ensure it’s an oil with a high smoke point.

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Steps to Make Your Turkey Bacon-Stuffed Grits Croquettes

Let’s get these crispy, cheesy bites ready for their grand debut!

1. Make the Grits Base: In a medium saucepan, bring 4 cups of water or chicken broth to a rolling boil. Slowly whisk in the quick-cooking grits, reducing the heat to low once they’ve been added. Cook, stirring frequently to prevent sticking, for about 5-7 minutes, or until the grits have thickened considerably. Remove from heat and stir in the shredded cheddar cheese, butter, finely chopped cooked turkey bacon, salt, and black pepper. Mix everything until well combined and the cheese is melted. It’s crucial to let this mixture cool completely. For best results, cover and refrigerate for at least 30 minutes (or even a few hours) to allow the grits to firm up. This makes shaping much easier.
2. Shape the Croquettes: Once the grits mixture is thoroughly chilled and firm, scoop out about 2 tablespoons of the mixture for each croquette. Roll the portion into a compact ball or a small cylindrical shape. Continue until you’ve used all the mixture, which should yield about 12 croquettes.
3. Bread the Croquettes: Set up your breading station. You’ll need three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with the breadcrumbs mixed with garlic powder and paprika. Take each shaped croquette and first dredge it lightly in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it generously in the seasoned breadcrumbs, pressing gently to make sure the crumbs adhere well. Place the breaded croquettes on a clean tray or plate. For optimal crispiness, refrigerate them again for 10-15 minutes to help the coating set.
4. Fry the Croquettes: Heat about 2-3 inches of vegetable oil in a deep skillet, Dutch oven, or a deep fryer to 350°F (175°C). Use a thermometer to ensure the correct temperature, as this is key for crispy results without excessive greasiness. Carefully lower the croquettes into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, turning as needed, until they are beautifully golden brown and crispy all over.
5. Drain and Serve: Use a slotted spoon to carefully remove the fried croquettes from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Serve them hot!

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Tips for Success

• Chill Thoroughly: The most important tip! Chilling the grits mixture completely is absolutely essential. It makes shaping the croquettes a breeze and helps them hold their form during frying.
• Even Coating: Ensure each croquette is fully coated in flour, egg, and breadcrumbs. This creates that desired crispy exterior.
• Oil Temperature: Maintain a consistent oil temperature of 350°F (175°C). If the oil is too cool, the croquettes will absorb too much oil and be greasy. If it’s too hot, they’ll burn on the outside before heating through.
• Don’t Overcrowd: Fry in batches to maintain the oil temperature and ensure even cooking and crisping.

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Serving Suggestions and Pairings

These Turkey Bacon-Stuffed Grits Croquettes are fantastic on their own, but here are some ideas to make them even better:

• Serve with a side of spicy aioli, a simple ranch dressing, or even a hot sauce for dipping.
• Garnish with fresh chopped green onions or a sprinkle of fresh parsley for color and freshness.
• They make an excellent appetizer for parties, alongside other crowd-pleasers like This Crockpot Nacho Dip Is The Reason I Never Have Leftovers or This Beer Cheese Dip Is My Favorite Party Starter That Disappears In Minutes.
• For brunch, pair them with scrambled eggs and a side of fresh fruit.

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Storage and Leftover Tips

Leftover Turkey Bacon-Stuffed Grits Croquettes can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, I highly recommend using an air fryer or a conventional oven at 375°F (190°C) for about 5-8 minutes, or until heated through and re-crisped. This will bring back their delicious crunch, which a microwave won’t achieve.

More Recipes You Will Love

If you enjoyed the delightful crispiness and savory flavors of these croquettes, you’ll surely love these other recipes:

• For another cheesy, crunchy appetizer that’s always a hit, check out Easy Cheese-Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive.
• If you’re hosting and want something effortlessly impressive, try This Baked Brie Appetizer Is My Favorite Effortless Way To Impress Guests.
• And for something on the sweeter side, but still utterly irresistible, don’t miss This Brownie Batter Dip Is My Favorite No-Bake Dessert For Instant Chocolate Cravings.

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Final Thoughts

These Turkey Bacon-Stuffed Grits Croquettes are a true testament to how simple ingredients can be transformed into something truly extraordinary. They’re a fantastic way to enjoy the comforting flavors of grits in a fun, portable, and incredibly delicious format. Whether for a special occasion or just a delightful treat, these croquettes are sure to impress.

Have you ever tried making grits croquettes before? What are your favorite dippin’ sauces for crispy bites? Share your feedback and don’t forget to follow Chef Maniac for more unique and delicious recipes!