Tuesday, November 30, 2010

Another Recipe for Thanksgiving Leftovers . . .

Turkey Sweet Potato Empanadas With Gravy

Leftover ingredients: Turkey, Sweet Potatoes and/or mashed potatoes, Green Beans, Gravy

1 ½ cups roasted turkey, fine chop
½ cup sweet potatoes (or sub with mashed potatoes)
8 oz. (1/2 package) cream cheese, softened
½ cup cut cooked green beans
1 raw carrot, grated
1 ½ packages refrigerated pie crust
1 large egg, beaten
2 tbsp fresh parsley, chopped
Poppy seeds
Turkey gravy, warmed
Salt and pepper

Preheat oven to 400F. Stir together: turkey, mashed potatoes, cream cheese, green beans, grated carrot and fresh parsley. Season with salt and pepper to taste. Unroll each pie crust. Lightly roll each into a 12 inch circle. Cut each empanada crust into 6 inch circles using a round cutter. Place about 3 tbsp turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.

Arrange empanadas on a lightly greased baking sheet. Brush exterior of each empanada with egg. If desired, sprinkle exterior with poppy seeds.

Bake at 400F for 18 to 20 minutes or until golden brown. Serve with warm gravy. Alternatively, serve empanadas with Chipotle Cranberry Sauce.

Make ahead tip: Unbaked empanadas can be frozen up to 1 month. Bake frozen empanadas 30 to 35 minutes or until golden brown.

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