Thanksgiving Leftovers Pockets Recipe By Tasty

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THANKSGIVING LEFTOVERS POCKETS RECIPE BY TASTY



Thanksgiving Leftovers Pockets Recipe by Tasty image

Here's what you need: mashed potato, turkey, corn, egg, water, vegetable oil, empanada wrappers

Provided by Steph Cozza

Categories     Dinner

Yield 10 servings

Number Of Ingredients 7

3 cups mashed potato
1 cup turkey, shredded
1 cup corn
1 egg
1 tablespoon water
2 tablespoons vegetable oil
10 empanada wrappers

Steps:

  • Combine mashed potatoes, shredded turkey, and corn in a medium-sized bowl.
  • Whisk together the egg and water for the egg wash.
  • Lay out empanada wrappers on a lightly floured surface. Brush egg wash over surface of wrappers.
  • Scoop two tablespoons of the mashed potato mixture into the center of each wrapper.
  • Fold each wrapper in half and press the edges together so it is sealed.
  • Add 2 tablespoons of vegetable oil to a skillet on medium heat.
  • Cook pierogi for 1-2 minutes on both sides.
  • Serve with gravy and cranberry sauce. Yum!
  • Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 74 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, Sugar 3 grams

THANKSGIVING LEFTOVERS HOT POCKETS



Thanksgiving Leftovers Hot Pockets image

Repurpose your delicious Thanksgiving leftovers and make these Thanksgiving Leftovers Hot Pockets. I've teamed up with the National Turkey Federation to bring you a turkey-licious recipe that you'll love this fall and all year long. Mashed potatoes, stuffing, cranberry sauce and turkey cooked in flaky pie dough to golden perfection.

Provided by Meg's Everyday Indulgence

Categories     Main Course

Time 35m

Number Of Ingredients 6

2 pie dough rounds (store bought or homemade)
1/2 cup leftover mashed potatoes
1/4 cup leftover stuffing
1/4 cup leftover cranberry sauce
1/2 cup diced or shredded turkey
1 large egg, whisked

Steps:

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
  • Roll one pie dough round into a 12-inch circle on a floured surface. Trim circle to an 8 x 9 inch rectangle using a pizza cutter or knife. Cut in half vertically. Now cut in half horizontally. You will have 4 - 4 x 4.5-inch pieces. Place the dough pieces on the prepared baking sheet. Repeat with the remaining pie dough round.
  • Spread 2 tablespoons of the mashed potatoes onto each of the 4 dough pieces on the baking sheet. Top each with 1 tablespoon of stuffing and cranberry sauce. Evenly divide the turkey among the pie dough.
  • Place the remaining pie dough pieces over topped dough and gently stretch so that the edges meet. Using a fork, crimp the edges so that they seal. Brush with whisked egg. Bake for about 15 minutes, or until golden and flaky.

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