Turkey Turnovers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2T unsalted butter
8oz fresh shiitake mushrooms, stems removed and discarded, caps sliced (or a couple cans of mushrooms!)
1medium onion, diced
1/2tsp dry thyme
1/2tsp kosher salt
pepper
3T cognac or other brandy (or chicken broth)
1/2c heavy cream, plus additional for brushing
1t Dijon or whole-grain mustard
2 1/2c cooked turkey, torn into bite-sized chunks
2 9oz, 91/4x10" sheets frozen puff pastry, thawed
cranberry sauce for serving (optional)
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Directions: |
Directions:Preheat over to 425º. Line a baking sheet with parchment paper. Melt the butter in a medium skillet over medium-high heat. Add the mushrooms, onion, thyme, salt, and pepper to taste. Cook, stirring occasionally, until the onion softens and the mixture is dry, about 5 minutes. Carefully add the cognac and simmer until slightly syrupy. Add the cream and mustard, bring to a boil, and cook until the cream thickens slightly. Stir in the turkey an remove from the heat. Cool slightly.
Lay 1 puff pastry sheet on the baking sheet. Using a pastry wheel or sharp knife, cut it into squares. Mound some of the turkey mixture into the middle of each square, wet the edges with water, and fold over to make a triangle. Seal edges with a fork. Use scissors to cut two slits in the top of each turnover. Brush turnovers lightly with cream and bake for 25minutes or until golden. Serve warm or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:approx 12 |
Preparation
Time: |
Preparation
Time:45minutes |
Personal
Notes: |
Personal
Notes: These are delicious, and a great way to use all that leftover turkey from thanksgiving! Other times of the year I find that using the rotisserie chicken pieces from the store turns this into a fast and easy meal.
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