Thanksgiving is the time to sit back and reflect on all that we are thankful for. It’s a time for spending time with family, watching parades, watching/playing football, and oh yes… eating Turkey. Inevitably there is leftover turkey though. For some, leftovers can be quite stressful. In my family, though this is not the case. In fact, leftovers are embraced (if not loved more than the actual Thanksgiving meal itself) in my family due to a family dish called Turkey Turnovers. This is one of those meals that just makes you feel good, especially when living in a cooler environment. I’m not entirely sure where this recipe came from but it is a regular meal after any Turkey is roasted for any holiday. I hope you enjoy it.
Turkey Turnovers – Geek Eats Recipe
Notes
Once everything has been cooked, serve it immediately! This can be done by putting the turkey turnover on a plate and the covering generously with the bechamel sauce. It goes wonderfully with other turkey dinner leftovers like cranberry sauce, green bean casserole and pistachio salad!
Ingredients
Filling
- 2 tablespoons finely chopped onion
- 1/4 cup finely chopped celery
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/3 cup broth (turkey or chicken)
- 1/2 cup grated carrot
- 1 ½ cup finely cut turkey
Turnover/Biscuit Mix (I always end up doubling this)
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- A pinch of poultry seasoning (sometimes I do a little more)
- 1/3 cup shortening
- About 1/3 cup milk
Bechamel Sauce (I sometimes double this as well)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ¼ cup heated milk
- Salt
- Pepper
Instructions
Filling
- Saute the onion and celery in butter until soft. This should be about five minutes
- Add the rest of the ingredients, mix together, and set aside
Turnover
- Preheat oven to 425 degrees
- Cut shortening into flour with a pastry blender
- Add milk at once and stir quickly with a fork until the dough stiffins
- Knead a little on a floured surface
- Roll out flat to about 1/8th of an inch thick.
- Cut around a saucer to make about an 8 inch circle (can be slightly bigger or smaller)
- Fill the circle in the middle with the meat filling
- Roll the turnover over, basically folding it in half, and seal the edges on a baking sheet (I usually use the tines of a fork to do this)
- Make a few holes in the top of the turnover by pricking with a fork
- Put in oven at 425 degrees for 10-15 minutes (or until slightly golden on top)
Bechamel Sauce
- Melt butter in saucepan
- Stir flour in and cook, stirring constantly
- Cook until it turns into a paste and bubbles a little bit, don’t brown
- Add the warm milk (can just slowly warm it ahead of time in another pan)
- Stir until the sauce thickens, if it gets too thick add a little more milk
- Sauce is finished when thick, but not becoming solid.
- Add salt and pepper to taste
I hope you enjoy this recipe as much as my family and I do. I generally double or triple everything if there are more than two people eating just because… I want leftovers.
Make it a GREAT day!
- Mr. DAPs
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