ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/11/turkey-leftovers-bnb-400×400.jpg”>So you have survived another Thanksgiving feast – congratulations! Now the big question is: What to do with all that remains? Reheating is easy but hardly exciting, so why not repurpose what’s left to re-please your palate. One way to make the most of what you saved: This tantalizing turkey hand pie from Chef Caitie Maharg at The Iris Inn Bed and Breakfast in Waynesboro, VA, a modern and elegant B&B overlooking the Shenandoah Valley nestled on 12 wooded acres in the breathtaking Blue Ridge Mountains. Chef Caitie is usually found whipping up breakfast or preparing a three-course gourmet sip ‘n simmer cabin dinner for guests, but today she’s helping readers make the most of Thanksgiving leftovers.
- 1, 8 count container croissant dough
- 1 lb turkey meat, roughly chopped
- 1 TBSP olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ cup fresh mushrooms or 1 small can, roughly chopped
- 1 cup vegetable of choice (ie. Brussels sprouts, spinach, broccoli or green beans), roughly chopped
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 ½ cup mashed potatoes
- Salt & pepper to taste
- 1 lb frozen cranberries
- 1 cup granulated sugar
- 2 TBSP red wine
- 1 tsp allspice
- 2 TBSP cornstarch
- Preheat oven to 350˚ F.
- In a sauté pan over medium heat add the oil, let warm up for about 2 minutes then add onions, garlic, rosemary, and thyme.
- Sauté until onions become translucent.
- Add mushrooms and vegetables and sauté for an additional 2 minutes.
- Add turkey meat and cook just until turkey is heated through.
- Remove from heat and stir in mashed potatoes.
- Stretch croissant dough out and fill with mixture.
- croissant up, making sure to tuck in the sides to ensure no filling falls out.
- Place on a greased cookie sheet or a pizza stone.
- Bake for 15 – 20 minutes or until golden brown.
- Serve with cranberry sauce.
- In a medium sauce pan combine cranberries, sugar, wine and allspice.
- Heat over medium heat until cranberries begin to breakdown, about 15-20 minutes.
- Begin to whisk and add cornstarch.
- Heat until thickened, then remove from heat and set aside.
- Serve with turkey hand pies.