TURKEY PUFFS WITH CRANBERRY CABERNET SAUCE
Caramelized onions and mushrooms revitalize leftover turkey, while sweet and savory cranberry sauce balances the rich pastry and cream cheese. This is quick and easy way to end a day of Black Friday shopping!-Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth., In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese., Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown., Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries.
Nutrition Facts : Calories 1037 calories, Fat 53g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 1295mg sodium, Carbohydrate 103g carbohydrate (22g sugars, Fiber 12g fiber), Protein 31g protein.
CREAMED TURKEY WITH PUFF PASTRY
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
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
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
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.
TURKEY PUFFS
These are nice to make with leftover turkey. I like to really smash my meat as not as keen about shredded or diced. Found similar recipes that uses more spices or a soup made gravy and I prefer this simple way. I say, if this is too simple tasting for you, jazz it up. Any recipe can be adapted. No hard and fast rules. I will say the original recipe called for a teeny, and I mean teeny amount of minced onion. Looking at my notes, I see some add pimento to this as well. If I were to add anything, it would probably be cooked fresh mushrooms.
Provided by Penny Binker @pennybinker
Categories Turkey
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Blend together the Turkey, Cream Cheese, Milk, Salt, & Pepper. Set aside.
- Unroll the Crescent Rolls, taking 2 triangle pieces of it & form into a rectangle. You might need to wet your fingers with water to help seal the seams.
- Take 1/2 Cup of the Filling & place in the center of the rectangles you have made with the crescent rolls. Bring 4 corners of the crescent rolls together to form a square. Pinch & seal.
- Bake for 20 to 25 minutes or until a nice golden brown. Do not take out at the first sign of browning, as I have know people to do this and then it has a raw dough taste. I think I have gone as long as 30 minutes baking without burning them.
TURKEY CREAM PUFF PIE
Categories Onion Poultry turkey Vegetable Bake Kid-Friendly Dinner Fall Pastry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 19
Steps:
- Make filling:
- Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
- Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
- Make cream puff dough:
- Put oven rack in middle position and preheat oven to 375°F.
- Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
- Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition. Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate. Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed. Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
- Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.
GROUND TURKEY PUFF PIZZA
It's a different way to fix ground turkey than just turkey burgers. Got the idea for the puff pastry from the Barefoot Contessa, but I concocted the rest of the recipe.
Provided by retiree09
Categories Poultry
Time 45m
Yield 1 Puff Pizza, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- ********************.
- In skillet, put 2 T. of the oil and the onions on low to caramelize. In another skillet, put remaining oil, ground turkey, peppers, Montreal Steak Seasoning, rosemary and garlic. Brown meat, crumbling it. Drain well. Preheat oven to 400 degrees. Add Heinz 57 Steak Sauce. Mix in well. When puff pastry is thawed sufficiently to unfold, roll out on lightly floured surface to make it 1/2 again bigger than it is now. Place on ungreased cookie sheet, or with parchment paper on it. Take a small paring knife and LIGHTLY score around the edge about 1/2" in from the edge, but DON'T cut all the way through. This will allow it to puff up when baking. Then take a fork and prick all over the inside area. Put caramelized onions on puff pastry first, avoiding the outer scored edge. Then put meat filling on top of it. Sprinkle with ribboned basil and dot with cheese. Bake in preheated oven for 15 to 18 minutes, or until edged are golden brown and puffy.
- Serve with a nice garden salad.
Nutrition Facts : Calories 1394.5, Fat 99.8, SaturatedFat 26.1, Cholesterol 178.9, Sodium 588.5, Carbohydrate 65.1, Fiber 3.7, Sugar 5.6, Protein 60.9
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