Leftover Turkey Turnovers
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
Total TimePrep: 40 min. + chilling Cook: 5 min./batch
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1 large egg
- 2 tablespoons ice water, divided
- 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
- 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 in plastic. Refrigerate 1 hour or overnight.
- 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.
- 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.
- In a deep skillet or electric skillet, heat 1/2 in. of 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 Facts1 turnover: 212 calories, 15g fat (3g saturated fat), 27mg cholesterol, 117mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 5g protein.
Originally published as Turkey Turnovers in Taste of Home November 2015
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