Prepare the Mixture:
In a large bowl, combine the leftover stuffing, shredded turkey tenderloin, chutney if using, and cheese if using.
Gradually add the gravy or broth until the mixture is moist enough to hold together when squeezed. Adjust with more gravy or stuffing as needed.

Form Croquettes:
Using your hands or a cookie scoop, shape the mixture into small oval-shaped croquettes, pressing firmly to ensure they stay together. Place the croquettes on a parchment-lined baking sheet.

Set Up Dredging Station:
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Roll each croquette in flour, dip in the beaten eggs, and then coat with breadcrumbs, pressing gently to adhere.

Chill the Croquettes:
Refrigerate the coated croquettes for 15-20 minutes to firm up, which helps prevent breaking apart during frying.

Cook the Croquettes:
In a deep pan or pot, heat about 2 inches of oil over medium heat until it reaches 350F (175C).
Fry the croquettes in batches for about 3-4 minutes, or until golden and crispy. Remove with a slotted spoon and drain on paper towels.

Baking Option:
For a lighter version, preheat the oven to 400F (200C). Place the croquettes on a greased baking sheet, spray lightly with cooking spray, and bake for 20-25 minutes, or until golden and heated through.

Serve:
Serve warm with sweet chutney or your favorite savory dipping sauce. Garnish with chopped thyme for a hint of freshness.

Freezing Tip:
Form the croquettes and freeze them before frying. Once frozen, store in a zip-top bag. Cook directly from the freezer, adding a few extra minutes to the cooking time.

Healthier Cooking:
Use an air fryer at 375F (190C) for about 10-12 minutes until crispy and golden brown.

Enjoy these flavorful croquettes!