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Leftover Turkey Turnovers

Total Time

Prep: 40 min. + chilling Cook: 5 min./batch

Makes

1 dozen

I came up with this dish in 1993 while putting together a booklet called “Totally Turkey” for leftover turkey recipes. My children gobble them up in no time. —Renee Murby, Johnston, Rhode Island
Leftover Turkey Turnovers Recipe photo by Taste of Home

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1 large egg
  • 2 tablespoons ice water, divided
  • FILLING:
  • 2 tablespoons canola oil
  • 1/3 cup finely chopped onion
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 garlic clove, minced
  • 1 cup finely chopped cooked turkey
  • 1/4 cup raisins
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Oil for frying

Directions

  1. In a large bowl, mix flour and salt; cut in shortening until crumbly. Whisk egg and 1 tablespoon ice water; gradually add to flour with remaining water as needed, tossing with a fork until dough holds together when pressed. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a disk; wrap and refrigerate 1 hour or overnight.
  2. In a large skillet, heat oil over medium-high heat. Add onion, turmeric and cinnamon; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Stir in turkey, raisins, salt and pepper.
  3. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. round cookie cutter. Place a heaping tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges with a fork to seal. Repeat with remaining dough and filling.
  4. In a deep skillet or electric skillet, heat 1/2 in. oil to 375°. Fry turnovers, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts

1 turnover: 212 calories, 15g fat (3g saturated fat), 27mg cholesterol, 117mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 5g protein.

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