Turkey Turnovers For Two Recipes

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THANKSGIVING TURKEY FOR TWO



Thanksgiving Turkey for Two image

One of the hardest meals to plan is a holiday meal for two. You want all the smells and feelings of the season, but you don't want leftovers until June! This recipe is the tasty answer. -Joyce Kramer, Donalsonville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 7

2 turkey breast tenderloins (6 ounces each)
1/4 cup white wine or chicken broth
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon paprika
1/2 cup sliced fresh mushrooms

Steps:

  • Place turkey in an 11x7-in. baking dish coated with cooking spray. In a small bowl, combine the wine, butter, salt, tarragon and paprika. Spoon over turkey. Arrange mushrooms around tenderloins., Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 170°, basting occasionally with pan drippings. Let stand 5 minutes before slicing. Serve with remaining pan drippings.

Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 429mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

AMERICAN TURKEY TURNOVERS



American Turkey Turnovers image

This is a recipe that is frozen for future use, one of many I made in preperation for the birth of my daughter. I got it from "More Make Your Own Groceries". This would probably be a good use for leftover Thanksgiving turkey While the original instructions say these should take 50 to 60 minutes to cook, I have made this in two different ovens and they took 10 to 15 minutes to cook in those. I used a slightly different method to create the circles for the pastry than recommended in the original recipe, and have included both for you to choose from.

Provided by Angela Curtis

Categories     Lunch/Snacks

Time 1h25m

Yield 12 turkey turnovers

Number Of Ingredients 13

1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
4 tablespoons butter
1 (10 1/2 ounce) can condensed cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon pepper
3 -5 dashes poultry seasoning
3 cups cooked turkey or 3 cups chicken (very finely chopped)
2 cups white flour or 2 cups whole wheat pastry flour
1 tablespoon curry powder (optional)
1 teaspoon salt
2/3 cup vegetable shortening
1/3 cup ice water

Steps:

  • Saute onion and celery in butter.
  • Stir in remaining ingredients for filling.
  • Sift together flour, curry powder (if using), and salt.
  • Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
  • Sprinkle in 1/4 cup of the ice water, reserving the rest.
  • Toss with a fork to mix.
  • Quickly press the dough into a ball and set aside.
  • If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
  • There are two ways to do this next step, the second being the one I came up with myself.
  • Choose the one that seems better to you.
  • On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
  • Or make twelve balls of dough and roll into 6 inch rounds.
  • Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
  • Brush the margin of each round with a little warm water.
  • Fold the empty half over.
  • Use a fork to seal the edges, and then prick the top here and there.
  • Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
  • Cover loosely with wax paper and freeze overnight.
  • Package the turnovers in foil or freezer bags and label as necessary.
  • When ready to cook preheat over to 425.
  • Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
  • The edges should be golden when finished.

Nutrition Facts : Calories 296.3, Fat 18.7, SaturatedFat 6.7, Cholesterol 38.8, Sodium 527.4, Carbohydrate 18.5, Fiber 0.8, Sugar 0.6, Protein 13.2

TURKEY TURNOVERS



Turkey Turnovers image

This is a great recipe for any extra turkey you might have after the holidays. Its nice and creamy, full of fresh veggies, with a tender, flaky crust. You'll want to make sure you have extra turkey for this!

Provided by PalatablePastime

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup fresh mushrooms, quartered
1/2 cup chopped fresh green beans
1 small onion, finely chopped
1 clove garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons vegetable oil
1 tablespoon flour
1/3 cup whipping cream
1 cup chopped cooked turkey
1/4 teaspoon salt
1/4 teaspoon pepper
1 (17 1/2 ounce) package frozen puff pastry sheets, thawed

Steps:

  • Preheat oven to 400F.
  • In a large skillet, heat oil, and add mushrooms, green beans, onion, garlic, thyme and rosemary.
  • Cook until veggies are crisp-tender.
  • Add flour and cook, continuously stirring, for 1 minute.
  • Add cream and stir until thickened, then remove from heat.
  • Mix turkey, salt and pepper into the cooling mixture and allow to rest for 5 minutes.
  • Unfold the pastry sheets and cut into 4 squares.
  • Divide turkey mixture and spoon into the middle of each square.
  • Brush the edges of the pastry with water, then fold over to form a triangle, pressing the edges to seal, and crimping the edges with a fork.
  • Place finished pastries on an ungreased baking sheet and bake at 400F for 12-15 minutes or until golden.

TURKEY TURNOVERS



Turkey Turnovers image

These turnovers are tasty and tempting to look at, and they can be served with or without gravy. They're a great way to prepare turkey leftovers so they don't seem like leftovers. My family likes them all year round!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 turnovers.

Number Of Ingredients 16

FILLING:
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 to 2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cup whole milk
4 cups cubed cooked turkey
1/4 cup minced fresh parsley
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
1-1/2 cups cold butter
2 cups shredded sharp cheddar cheese
2 cups sour cream

Steps:

  • In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside. , In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. , Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet. , Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.

Nutrition Facts :

TURKEY FOR TWO WITH PAN-SAUCE GRAVY



Turkey for Two With Pan-Sauce Gravy image

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner. While the turkey roasts, its juices mingle in the pan with aromatics and just enough cornstarch to add body, creating an expertly seasoned gravy that's ready at the end of the cooking time.

Provided by Anna Stockwell

Categories     turkey     Thanksgiving     White Wine     Thyme     Rosemary     Sage     Garlic     Butter     Wheat/Gluten-Free

Yield 2-4 servings

Number Of Ingredients 11

1 split skin-on, bone-in turkey breast (about 2 lb.)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 Tbsp. vegetable oil
2/3 cup dry white wine
2 sprigs thyme
1 sprig rosemary
1 sprig sage
2 garlic cloves, crushed
1 tsp. cornstarch
1 Tbsp. cold unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 350°F. Season turkey with salt and pepper. Let sit at room temperature at least 30 minutes or up to 1 hour, which will help the turkey cook more quickly and evenly.
  • Heat oil in a 10" ovenproof skillet over high until just barely smoking. Sear turkey skin side down until deeply golden brown, about 5 minutes; transfer to a plate. Add wine to skillet, scraping up browned bits with a spatula, and cook until liquid is reduced by half, about 2 minutes. Remove from heat, add thyme, rosemary, sage, garlic, cornstarch, and 2/3 cup water, and whisk to combine.
  • Place breast skin side up in liquid in skillet and transfer skillet to oven. Roast, checking every 20 minutes or so and adding 1/4 cup more water if liquid under turkey is evaporating lower than 1" in pan, until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 50 minutes (temperature will continue to rise as turkey rests).
  • Transfer turkey to a cutting board and let rest 10 minutes before slicing.
  • Meanwhile, remove herb sprigs from skillet and discard. Whisk liquid remaining in skillet until garlic mostly dissolves, adding a splash of water and heating over high if needed to loosen (gravy should be thick but easily pourable). Whisk butter into gravy until melted. Strain gravy through a fine-mesh sieve into a small pitcher or bowl.
  • Serve turkey with gravy alongside.

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