Caramelized onions and mushrooms revitalize leftover turkey, while sweet and savory cranberry sauce balances the rich pastry and cream cheese. This is quick and easy way to end a day of Black Friday shopping!—Suzanne Clark, Phoenix, Arizona
- 1 cup chicken broth
- 1 cup dried wild mushrooms
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 8 ounces thinly sliced cooked turkey
- 1/2 cup spreadable chive and onion cream cheese
- 1 large egg, beaten
- 1 cup chicken broth
- 1 cup dry red wine or additional chicken broth
- 1/2 cup balsamic vinegar
- 3/4 cup jellied cranberry sauce
- In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand for 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
- In a large skillet, saute onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until golden brown. Add the tarragon, salt, pepper and reserved mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated.
- On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into two pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese.
- Lightly brush pastry edges with water. Bring long sides over filling, pinching seams and ends to seal. Turn pastries seam side down. Cut small slits into pastry. Brush tops with egg. Bake at 400° for 20-25 minutes or until golden brown.
- Meanwhile, in a small saucepan, combine the broth, wine and vinegar. Bring to a boil; cook until liquid is reduced by half. Stir in cranberry sauce until melted. Serve with pastries. Yield: 4 servings.
Originally published as Turkey Puffs with Cranberry Cabernet Sauce in Taste of Home November 2011, p69
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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