Leftover Turkey Turnovers Recipes

LEFTOVER TURKEY TURNOVERS

Leftover Turkey Turnovers image

I came up with this dish in 1993 while putting together a booklet called "Totally Turkey" for leftover turkey recipes. My children gobble them up in no time. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1 large egg
2 tablespoons ice water, divided
FILLING:
2 tablespoons canola oil
1/3 cup finely chopped onion
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 garlic clove, minced
1 cup finely chopped cooked turkey
1/4 cup raisins
1/4 teaspoon salt
1/8 teaspoon pepper
Oil for frying

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.

Nutrition Facts : Calories 212 calories, Fat 15g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

TURKEY TURNOVERS

Turkey Turnovers image

These turnovers are tasty and tempting to look at, and they can be served with or without gravy. They're a great way to prepare turkey leftovers so they don't seem like leftovers. My family likes them all year round!

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 12 turnovers.

Number Of Ingredients 16

Ingredients

FILLING:
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 to 2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cup whole milk
4 cups cubed cooked turkey
1/4 cup minced fresh parsley
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
1-1/2 cups cold butter
2 cups shredded sharp cheddar cheese
2 cups sour cream

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.

Nutrition Facts :

LEFTOVER TURKEY TURNOVERS WITH A CRANBERRY DIP

Leftover Turkey Turnovers With a Cranberry Dip image

Easy ... A few fresh ingredients, some canned (Pillsbury type) crescent rolls, spreadable cream cheese and leftover cranberry sauce. This is a great little sandwich. Serve with some butternut, sweet potato, or even a potato soup for a great quick easy week night dinner. This is a great way to use up, the cranberry sauce, turkey and makes a nice light dinner.

Provided by SarasotaCook

Categories Lunch/Snacks

Time 30m

Yield 8 Turnovers, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups whole cranberry sauce
1 pear, peeled and diced fine
1 small shallot, diced fine
1/4 cup apple cider (you could use apple juice)
1/2 teaspoon allspice
1/8 teaspoon ground ginger
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
2 cups fine diced turkey
2 scallions, fine chopped (whites and greens)
1 shallot, diced fine
1 (4 ounce) container spreadable herb cheese spread
1/4 cup pecans, fine chopped (one of those small pre-chopped bags)
1/2 teaspoon butter
1 egg, beaten

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!

Nutrition Facts : Calories 346.9, Fat 10.1, SaturatedFat 3.4, Cholesterol 63.5, Sodium 570.5, Carbohydrate 56, Fiber 3.7, Sugar 24.4, Protein 9.2

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