Turkey Puffs with Cranberry Cabernet Sauce

Total Time

Prep: 40 min. Bake: 20 min.


4 servings

Updated: Mar. 09, 2023
Caramelized onions and mushrooms revitalize leftover turkey, while sweet and savory cranberry sauce balances the rich pastry and cream cheese. This is a quick and easy way to end a day of Black Friday shopping! —Suzanne Clark, Phoenix, Arizona
Turkey Puffs with Cranberry Cabernet Sauce Recipe photo by Taste of Home
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  • 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
  • SAUCE:
  • 1 cup chicken broth
  • 1 cup dry red wine or additional chicken broth
  • 1/2 cup balsamic vinegar
  • 3/4 cup jellied cranberry sauce


  1. Preheat oven to 400°. In a small saucepan, combine broth and mushrooms; bring to a boil. Remove from the heat; let stand until mushrooms are softened, 15-20 minutes. Using a slotted spoon, remove mushrooms; coarsely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
  2. In a large skillet, cook and stir onion in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, about 10 minutes. Add tarragon, salt, pepper, mushrooms and broth. Bring to a boil; cook over medium heat until liquid is evaporated.
  3. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x10-in. rectangle; cut each into 2 pieces. Transfer to a greased baking sheet. Spoon mushroom mixture onto each pastry; top with turkey and cream cheese.
  4. 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 until golden brown, 20-25 minutes.
  5. 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.

Nutrition Facts

1 filled pastry with 3 tablespoons sauce: 1037 calories, 53g fat (19g saturated fat), 144mg cholesterol, 1295mg sodium, 103g carbohydrate (22g sugars, 12g fiber), 31g protein.

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