Leftover Turkey Mushroom Turnovers – an easy and delicious way to stretch leftover roasted turkey or chicken into a next-day meal.
So I was left at home alone for dinner one evening this past week and had to pull together something for a meal for one. Leftovers in the fridge included some leftover turkey and gravy as well as the remnants of the excellent, rich gravy that we served with it. Just a few button mushrooms remained in the package in the fridge as well as a single sheet of thawed frozen puff pastry that remained from a dessert experiment. I pulled it all out and quickly threw together two of these turnovers in just a few minutes.
About a half hour later I had eaten the first one and couldn’t resist scarfing down the other right after. They were so delicious. With Thanksgiving in Canada coming up in a couple of weeks and in about a month for our American friends, this is definitely an easy must-try meal idea for all that leftover turkey after the celebrations are over. I know I will be making this again for our family; I just have to be sure to make enough.
Great served with cranberry sauce and some roasted root vegetables.
- 2 twelve inch square sheets puff pastry cut in half.
- 1 egg
- 2 tbsp water
- 1 1/2 pounds diced leftover turkey
- 1 cup sliced mushrooms
- 1 1/3 cups cold leftover gravy
Make an egg wash by whisking together the egg and water.
Mix together the turkey mushrooms and gravy.
Divide the turkey filling evenly between the four pieces of puff pastry, spooning it onto one side of the pastry.
Brush all of the edges of the pastry with the egg wash, then fold the other half of the dough over the filling. Fold the edges back over themselves and press down to seal.
Place the turnovers on a parchment paper lined baking sheet and chill them for 15 minutes before brushing the tops with egg wash and popping them into a preheated 400 degree oven for about 20-25 minutes until evenly golden brown.