Puff Pastry Turkeys Recipes

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CREAMED TURKEY WITH PUFF PASTRY



Creamed Turkey with Puff Pastry image

Warm and hearty with lots of veggies in every creamy bite, this is classic comfort food. Tastes a lot like a pot pie, but it's so much quicker! Nila Grahl - Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 6

1 package (17.3 ounces) frozen puff pastry
4 cans (18.8 ounces each) chunky chicken corn chowder soup
4 cups cubed cooked turkey
2 packages (16 ounces each) frozen peas and carrots, thawed
1 package (8 ounces) cream cheese, cubed
1/4 teaspoon pepper

Steps:

  • Thaw one sheet of puff pastry. , Preheat oven to 400°. Cut pastry into six squares. Cut each square in half diagonally; transfer to two greased baking sheets. Bake 10-15 minutes or until golden brown., Meanwhile, in a Dutch oven, combine soup, turkey, peas and carrots, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 5 minutes or until cream cheese is melted. Serve half of the turkey mixture with puff pastry triangles. Cool the remaining turkey mixture; transfer to freezer containers. May be frozen for up to 3 months.

Nutrition Facts : Calories 542 calories, Fat 28g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 949mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 27g protein.

PUFF-PASTRY TURKEYS



Puff-Pastry Turkeys image

Serve these palmier cookies honoring the Thanksgiving turkey, and even vegetarians can have a taste. Sprinkle store-bought puff pastry with cinnamon sugar and shape the five "feathers" by folding the dough, then slice and bake till crisp. Melted chocolate glues on the gobblers' funny features: a white-chocolate-chip eye (with a dot of chocolate for the pupil), a candied-sunflower-seed beak, and a dehydrated-strawberry wattle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 4

1/2 cup sugar
1/2 teaspoon ground cinnamon
1 sheet frozen all-butter puff pastry, such as Dufour, thawed
Melted semisweet chocolate, white-chocolate chips, candied sunflower seeds, and freeze-dried strawberries, for decorating

Steps:

  • Preheat oven to 400 degrees. In a small bowl, stir together sugar and cinnamon. Sprinkle half of mixture on work surface. Unfold pastry over sugar mixture; sprinkle with 2 more tablespoons of sugar mixture. Roll pastry out to a 12-by-18-inch rectangle. Cut a 3-inch strip from short end. (If dough gets too soft, refrigerate 30 minutes.)
  • Fold long ends of larger rectangle to meet in center. Then fold in half so short ends meet. Fold reserved strip of dough in half so short ends meet; place on bottom half of larger piece, with folds facing same direction. Fold top half over smaller piece of dough to cover. Gently roll over dough to seal. Freeze until firm but still pliable, 20 minutes.
  • Slice into twelve 1/2-inch-thick pieces. Dip cut sides in remaining 2 tablespoons sugar mixture.Transfer to a baking sheet; bake, flipping once halfway through, until crisp and dark golden, 22 to 25 minutes. Let cool slightly, then transfer to a wire rack with a spatula. Let cool completely.
  • Dip a toothpick in melted chocolate to use as "glue" to adhere an upside-down white-chocolate-chip eye, a candied-sunflower seed beak, and a freeze-dried-strawberry wattle (a small torn piece) and to draw pupil on each palmier.

APPLE PIE PUFF PASTRY TURKEY



Apple Pie Puff Pastry Turkey image

Make this playful bird the centerpiece of your holiday table: Store-bought puff pastry is filled with spiced apples and baked up into a can't-look-away pie.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 8

1/2 cup packed dark brown sugar
1 1/2 teaspoons pumpkin pie spice
Pinch of kosher salt
1 tablespoon unsalted butter
2 small baking apples (such as Braeburn, Golden Delicious or Pink Lady), peeled, cored and cut into 1/2-inch dice
2 tablespoons lemon juice
1 large egg
Two 17.3-ounce packages frozen puff pastry (4 sheets), thawed

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix together the brown sugar, pumpkin pie spice and salt in a small bowl until well combined.
  • Melt the butter in a medium nonstick skillet over medium heat. Add the apples and cook until beginning to brown, about 5 minutes. Add the lemon juice and 3 tablespoons of the brown sugar mixture and continue to cook until the apples are soft and the sugar is caramelized, about 10 minutes. Let cool.
  • Beat the egg with 1 tablespoon water in a small bowl. Unfold 2 puff pastry sheets and cut a circle from each using a 7-inch bowl. Use the scraps to form the head, neck, wattle, feet and wing: Cut a piece vertically off one side of one of the scrap pieces, about 1 1/2 inches wide at the top and coming to a point at the bottom. Cut about 3 inches off the top of this strip. Pinch the pointed end and fold up and over to form the head and neck of the turkey. Next, cut 2 small triangles (about 1 1/2 inches) at the base for the feet. Cut 2 small triangles out of each foot to form 3 toes, then pinch these slightly to make claws. Cut one 2-inch-long narrow triangle with a slightly rounded base for the wattle. Cut a 4 1/2-inch triangle off the opposite corner of the scrap dough for the wing. Cut 2 small triangles from 2 of the edges and score each of these edges slightly with a few lines.
  • Transfer one of the pastry circles to a parchment-lined baking sheet. Use the egg wash to attach the head, neck, wattle and feet (the pieces should slightly overlap onto the pastry circle).
  • Unfold the remaining 2 sheets puff pastry and brush one side of one sheet with egg wash. Sprinkle the remaining brown sugar mixture in an even layer over the egg wash. Top with the second puff pastry sheet. Using the creases in the puff pastry as a guide, cut off a third of the pastry rectangle to make 2 rectangles, one large (two-thirds of the original rectangle) and one small (one-third of the original rectangle).
  • Cut 10 horizontal strips from the large rectangle, each about 3/4 inch wide, being careful not to cut completely through to the other side (these will be the feathers). Brush the right half of the pastry circle with egg wash and top with the feathers piece, curving it to follow along the right edge of the puff pastry round. Crimp with a fork to seal and twist each strip.
  • Cut the smaller rectangle into 10 horizontal strips. Twist and place around and between the larger twisted strips to fill out the feathers.
  • Add the apple mixture to the center of the puff pastry round. Brush the outside with egg wash and place the second round on top. Use a fork to seal and press down the edges of the rounds, sealing the pieces and the apples inside the round. Brush all over with egg wash (including the twists). Place the wing in the center of the round and brush with egg wash. Bake until very golden brown and puffed, 45 to 50 minutes. Let cool before serving.

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

This pot pie relies on store-bought puff pastry and leftover turkey to give the cook in the family a break after Thanksgiving. But it's not only for the post-holiday lull: use leftover chicken or turkey any time of the year for an easy weeknight dinner.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter
1/4 cup all-purpose flour, plus additional for dusting
3 cups turkey or chicken stock
2 sprigs rosemary
4 sprigs thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium onion, cut into ½-inch dice
2 ribs celery, cut into ½-inch dice
2 carrots, peeled and cut into ½-inch dice
2 cups cooked turkey, cut into ½-inch dice
1 sheet store-bought puff pastry, defrosted
1 large egg yolk
1 tablespoon Water

Steps:

  • Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
  • Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
  • Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
  • Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
  • Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15-20 minutes. Remove from oven and let stand for about 5 minutes before serving.

TURKEY POT PIE WITH PUFF PASTRY CRUST



Turkey Pot Pie With Puff Pastry Crust image

Make and share this Turkey Pot Pie With Puff Pastry Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19

1 (10 ounce) bag frozen pearl onions, defrosted
3 medium carrots, peeled and cut into 1-inch pieces
1 lb yukon gold potato, peeled and cut into 1-inch pieces
1/2 cup unsalted butter
2 leeks, white and light green parts only, cleaned and finely chopped
3/4 lb medium cremini mushroom, thickly sliced
1 cup frozen baby peas, defrosted
1 cup frozen corn kernels, defrosted
4 cups cooked turkey, cut into 2-inch chunks
7 tablespoons all-purpose flour
2 cups turkey broth or 2 cups chicken broth
1 cup half-and-half
salt
white pepper
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 frozen puff pastry sheet, defrosted (half of a Pepperidge Farm box)
1 large egg, beaten
2 tablespoons freshly grated parmesan cheese

Steps:

  • Put the pearl onions in a large bowl.
  • Add carrots and potatoes to a medium pan of boiling water; simmer for about 10 minutes, or until tender; drain and add to the onions.
  • In a skillet, melt 2 tablespoons of butter over medium heat; add in the leeks; stir/saute for 3 minutes, or until softened.
  • Add in the mushrooms; stir/saute for 3 minutes or until softened.
  • Add the leeks and mushrooms along with the cooking juices to the vegetables in the bowl; add in the peas, corn, and turkey; mix well and set aside.
  • Preheat oven to 400°; in a large saucepan, add the remaining 6 tablespoons butter over medium heat.
  • Sprinkle in the flour; cook, whisking constantly, for 3 minutes or until the roux is blond colored.
  • Slowly add the broth and half-and-half, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth.
  • Season to taste with salt and pepper; pour the sauce over the turkey mixture; add in the herbs and mix well; taste for seasoning and adjust.
  • Butter a 9x13 inch 2-inch deep casserole; pour the turkey mixture into the casserole.
  • If necessary, roll out the pastry on a lightly floured surface to a 14x10 inch rectangle; brush the rim of the casserole dish with water.
  • Cover the filling with pastry, pressing it against the rim of the dish; make 3 slashes in the pastry.
  • Brush the crust with the beaten egg.
  • Place the dish on a baking sheet and bake for 40-45 minutes, or until the filling is bubbling; sprinkle with parmesan cheese during the last 15 minutes of baking to brown the crust.
  • Let the potpie stand for 10 minutes before serving.

Nutrition Facts : Calories 795, Fat 42.2, SaturatedFat 18.7, Cholesterol 163.2, Sodium 264.6, Carbohydrate 65.4, Fiber 6.6, Sugar 7.8, Protein 40.5

INDIVIDUAL TURKEY POTPIES



Individual Turkey Potpies image

Savory, creamy potpies are a great way to make those old leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.-Victoria Bond, Tempe, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 33

2-1/2 cups cubed peeled potatoes
1 cup chopped onion
3/4 cup sliced fresh carrots
1/2 cup chopped celery
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cubed cooked turkey
1/2 cup fresh peas
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
1 cup chicken broth
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1 tablespoon capers, drained
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
CRUST:
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute the potatoes, onion, carrots and celery in oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk, broth and cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture. Divide among six greased 10-oz. ramekins., On a lightly floured surface, roll out puff pastry into a 13-in. x 9-in. rectangle. Cut into six squares. Place one pastry over each ramekin; pressing to seal edges. Beat egg and water; brush over pastry. Sprinkle with cheese., Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 620 calories, Fat 34g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 864mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.

TURKEY - BACON PUFF PASTRY POCKETS



Turkey - Bacon Puff Pastry Pockets image

From "Teens Cook" by Megan & Jill Carl. My daughter spotted this at a school book fair. She bookmarked a number of recipes, and this is one of the first she tried. Easy, and a success with her older brother as well.

Provided by MindiLouWho

Categories     Lunch/Snacks

Time 25m

Yield 3 serving(s)

Number Of Ingredients 5

3 slices bacon, thick-sliced
1 sheet puff pastry, thawed
6 slices deli turkey, thin
mustard
3 slices swiss cheese

Steps:

  • Preheat oven to 400. Lightly butter or spray a cookie sheet.
  • Place a paper towel on a microwavable plate and lay the bacon slices in the center. Fold the excess paper towel over the bacon and microwave on high for two minutes or until bacon is crisp.
  • Unfold the puff pastry and cut it lengthwise into thirds. Cut each piece in half. Place three rectangles on the cookie sheet and place two turkey slices on each piece, leaving 1/4 inch border around the entire edge. Spread a little mustard over the turkey and top with the cheese. Cut the bacon slices in half. Arrange on top of the cheese. Cover with the remaining dough and press on all sides with a fork to seal the edges.
  • Bake the pockets for 15-18 minutes, or until golden brown.

Nutrition Facts : Calories 724.1, Fat 50.8, SaturatedFat 16.3, Cholesterol 72.4, Sodium 1126.6, Carbohydrate 42.9, Fiber 1.4, Sugar 3.2, Protein 23.8

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2020-11-05 Smooth the turkey filling evenly into the dish and set it aside to cool slightly. Preheat the oven and line a baking sheet with parchment paper. Lightly flour a work surface and roll out the thawed puff pastry into a square. Drape the puff pastry over the turkey filling in the pie plate and trim the edges of the pastry leaving an overhang.
From baked-theblog.com


EASY PUFF PASTRY TURKEY POT PIE (WITHOUT PEAS!) - TALKING MEALS
2021-12-09 Cut 3-4 slits into the top of the puff pastry. Bake on a sheet pan that is larger to catch any pie filling that may sneak out for 25 minutes at 400 F degrees, then lower the heat to 350 and bake for another 35-40 minutes or until the topping is golden brown and crispy. Let cool for about 10 minutes before serving.
From talkingmeals.com


ROASTED TURKEY POT PIE – PUFF PASTRY
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Stir the egg and water with a fork in a small bowl. Stir the gravy, flour and poultry seasoning in a 9-inch deep-dish pie plate or 11 x 8-inch (2-quart) shallow baking dish. Add the turkey, sweet potatoes and cranberries and stir to coat.
From puffpastry.com


PUFF-PASTRY TURKEYS RECIPE | RECIPE | PALMIER COOKIES, PUFF PASTRY ...
Sep 4, 2019 - Serve these palmier cookies honoring the Thanksgiving turkey, and even vegetarians can have a taste. Sprinkle store-bought puff pastry with cinnamon sugar and shape the five "feathers" by folding the dough, then slice and bake till crisp. Melted chocolate glues on the gobblers' funny features: a white-chocolate-chip ey…
From pinterest.com


TURKEY PUFF PASTRY RECIPE | EAT SMARTER USA
The Turkey Puff Pastry recipe out of our category Turkey! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


TURKEY POT PIE WITH PUFF PASTRY - KEVIN IS COOKING
2021-11-06 Sprinkle flour over vegetables, stir and cook for another 4 minutes. Slowly whisk in the stock and wine, cooking until the mixture bubbles and thickens. Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley. Spoon the …
From keviniscooking.com


TURKEY POT PIE WITH PUFF PASTRY - THE ROCKY MOUNTAIN WOMAN
In a Dutch Oven or large skillet, melt butter, add carrots and onions, saute on medium for about 5 minutes. Add celery and garlic and saute for about 10 minutes or until carrots soften. Add bechamel to vegetables and heat through. For the pie: Lightly flour a work surface. Unfold pastry and roll out until it’s slightly bigger than the pie pan.
From therockymountainwoman.com


10 BEST TURKEY PUFF PASTRY RECIPES | YUMMLY
2022-04-26 puff pastry sheet, cream cheese, relish, egg, turkey. Leftover Turkey Puff Pastry Pot Pie The Brooklyn Cook. flour, milk, carrots, chicken broth, turkey, onion, frozen puff pastry and 5 more. Yummly Original. Patchwork Puff Pastry Turkey Pot Pie Yummly. minced shallot, salted butter, egg yolk, dry sherry, fresh rosemary and 15 more.
From yummly.com


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