Leftover Turkey Turnovers Recipes

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Whisk egg and 1 tablespoon ice water; gradually add to flour with remaining water as needed, tossing with a fork until dough holds together when pressed. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a disk; wrap and refrigerate 1 hour or overnight., In a large skillet, heat oil over medium-high heat. Add onion, turmeric and cinnamon; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Stir in turkey, raisins, salt and pepper., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. round cookie cutter. Place a heaping tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges with a fork to seal. Repeat with remaining dough and filling., In a deep skillet or electric skillet, heat 1/2 in. oil to 375°. Fry turnovers, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• Sauce -- Mix everything; cranberry, pear, shallot, seasoning and cider in a small sauce pan and just simmer on low. Will take around 20 minutes for the pear to soften. Just stir now and then, nothing more. Just let it hang out on low heat. This is your dip.
• Turkey -- In a small saute pan, add the butter and bring to medium high heat. Add the shallot and cook 1 minute, then add the scallions, nuts and turkey and cook another 2 minutes until heated through. Remove and let cool slightly before you fill your turnovers.
• Turnovers -- You can use a baking sheet sprayed with non-stick spray, but I prefer to use parchment paper for no clean up. Heat the oven to 375.
• Crescent Rolls -- Roll out both cans of crescent rolls on the parchment paper or on the baking sheet. I like to use my rolling pin and roll, just until the seams are pressed together and it resembles one large sheet. You will have two flat sheets. Cut each sheet with a pizza cutter or a knife; the top left corner to the bottom right corner corner and vice versa to make 4 large triangles per sheet. Two (2) cans will give you 8 triangles.
• Filling -- Spread the Boursin or herbed cheese on each triangle in the center and then place a couple of tablespoons of the turkey mix on top of that and bring the corners up to the center and press together. I just crimp together in the middle and sort of make like a small package. No exact method.
• Brush with the beaten egg and cook 15-18 minutes on the baking sheet until golden brown.
• Serve -- Once golden brown, just serve with the warm cranberry sauce for dipping and a nice bowl of soup for an easy midweek dinner. ENJOY!

Steps:

• Preheat oven to 400F.
• In a large skillet, heat oil, and add mushrooms, green beans, onion, garlic, thyme and rosemary.
• Cook until veggies are crisp-tender.
• Add flour and cook, continuously stirring, for 1 minute.
• Add cream and stir until thickened, then remove from heat.
• Mix turkey, salt and pepper into the cooling mixture and allow to rest for 5 minutes.
• Unfold the pastry sheets and cut into 4 squares.
• Divide turkey mixture and spoon into the middle of each square.
• Brush the edges of the pastry with water, then fold over to form a triangle, pressing the edges to seal, and crimping the edges with a fork.
• Place finished pastries on an ungreased baking sheet and bake at 400F for 12-15 minutes or until golden.

Steps:

• In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside. , In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. , Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet. , Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.