Lets talk about leftovers. If you’re like me, leftovers are simultaneously despised and loved. On days when you arrive home ravenous the delay that cooking presents to eating can sometimes seem unacceptable and a plate of leftovers is heaven-sent. On the other hand eating leftovers multiple days in a row can bother even the most resilient taste buds. So how does a cook who regularly cooks more food than they need cope?
The answer my friends lies in using whatever you made the day before as the springboard for what you plan to make today.You’ll be surprised how easy it is to totally transform a dish and make yourself a satisfying meal without spending hours in the kitchen and launching yourself into a blind hypoglycemic rage.
Today’s recipe for turkey turnovers is a standout example of the virtue of leftover meals and perfect for this time of years when holiday feasts give way to weeks worth of leftovers. I used my moms outstanding turkey one of two that she cooked for thanksgiving (crazy right?) and combined it with a decadent mixture of heavy cream, mushrooms, thyme, and brandy and then sealed it in buttery puff pastry…
ahem excuse me I just went glassy eyed remembering the the dish. IT WAS REALLY GOOD.
Now if you don’t happen to have the remnants of a 20 lb. turkey hanging around go ahead and swap out the turkey for chicken and it will taste just as good. Also if your not a big drinker and don’t have a bottle of brandy on hand use apple juice. Curiously, I did not substitute any of the original ingredients in this recipe but I’m certain it would taste excellent even with these changes. So what are you waiting for?! Make haste and get this together for tonight at first bite you’ll be ready open your own restaurant award yourself a Michelin star.
Originally seen in Food Network Kitchens
Making it Easy
2 Tbl. butter
8 oz. fresh shitake mushrooms
1 medium onion
1/2 tsp. dried thyme
1/2 tsp. kosher salt
Fresh ground pepper
3 Tbl. cognac or other brandy
1/2 cup heavy cream
1 tsp. dijon mustard
2.5 cups cooked turkey torn into bite-sized pieces
2 9-oz., 9
X10-inch sheets frozen puffed pastry thawed
Cranberry sauce for serving (optional)
Preheat the oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper or spraying with Pam. Melt the butter in a skillet over medium heat. Add the mushrooms, onion, thyme, salt, and pepper. Cook stirring occasionally for 5 min. Next pull skillet from heat and add the cognac and simmer 1 min. Add the cream and mustard and bring to a boil, and cook until the cream thickens slightly. Remove from heat and stir in the turkey.
Lay the puff pastry on a cutting board and slice diagonally. Mound 1/4 of the turkey mixture in the center of each half, lightly wet the edges of the perimeter of the pastry and double over to form a triangular turnover. Press the tines of a fork around the edges to seal and poke the top of the pastry with a sharp knife to vent. Repeat with remaining pastry and then space turnovers evenly on baking sheet. Brush the turnovers lightly with cream and bake for 25 min. Serve warm or at room temperature with cranberry sauce, and enjoy!