Happy Thanksgiving...now what to with all that extra turkey?!
Happy Happy Turkey Day to all of you!!!
Some of you out there always make a ton of food and have LOTS of leftovers! Well, here's a delicious way to savor Thanksgiving on a later date!
Here's a delicious idea and recipe I've put together for you to utilize your leftovers! Remember, you can put whatever you want into these little pockets of goodness that'll remind of you Thanksgiving all over again.
Make ahead and freeze...pull them out when you want or just eat them right away!! Either way...this is a fun little thing to do in the kitchen with your family, kids, friends...whomever!
I'll be posting the video from the Vegas Morning Blend as soon as it's up!
Until then...have a wonderful day with family and friends. And thank you all for taking the time to read and watch!
Recipe courtesy of
Chef Doreen Fang
Makes 10-14 servings
1 cup frozen vegetables like peas, carrots and corn
1/3 cup onion, small dice
2 Tbsp shallots, finely diced
1 Tbsp unsalted butter
1 tsp canola oil
Kosher salt to
2 cups leftover turkey, small dice
1 cup gravy, thickened
2 boxes puff pastry
Preheat oven to 400F.
Pull out your puff pastry sheets and allow follow thawing directions on packaging. It normally takes about 15 minutes to thaw.
In a small pan over med/high heat, add the butter and oil, allow the butter to melt and heat up, but do not let the butter burn. Add the onions and shallots, saute for 2-3 minutes to soften, add the frozen vegetables. Cook for about 1-2 minutes. Season the vegetables with salt and pepper to taste. Put the vegetables in a bowl, put in fridge and allow mixture to cool completely.
Make sure your gravy isn’t really thin and runny, if so, make sure to thicken it up with roux or Wondra powder.
In a medium bowl, add the cold diced turkey, cooled vegetable mixture and cold gravy. Put mixture aside.
In a small bowl, beat your egg to make your egg wash. You may add a tbsp of water to the egg wash, beat completely.
Get your puff pastry dough and cut into squares. Make them any size you like. Using a brush, brush the egg wash on the all four sides of the pastry dough and put a spoonful of filling in the center of the dough. Make sure you do not over fill it, or it’ll burst open and all the gravy and delicious goodness will come out. Bring in the top and bottom corners creating a diamond and carefully seal the edges, pressing it together between your fingers. Lay the turnover on one side and using the tip of the fork, use the tines to crimp down the edges, creating a better seal.
Brush the tops of the turnovers with the egg wash. This will give it that nice golden brown color.
Put each finished turn over on a baking sheet with parchment paper or silpat. Leave about an inch or two between each one. Bake for about 20 minutes or until golden brown.
You may also make and freeze them and pull them out when ready to bake off.