Turkey
I am always looking for something new to do with Thanksgiving and Christmas leftovers. Last year I made the Thanksgiving rolls that are delicious but the way these left the plate I’d say these are a definite family favorite. I made these in the air fryer but you can easily bake these in the oven following the package directions on the puff pastry box. One bite is Thanksgiving all wrapped up in a beautiful crispy puff pastry. Don’t forget to have plenty of leftover gravy for dipping. Those leftovers won’t last long!
This recipe makes 6 puffs.
INGREDIENTS
2 packages ready-made puff pastry
2 Tablespoon leftover roasted turkey, per puff
2 Tablespoon leftover stuffing, per puff
2 Tablespoons leftover cranberry sauce, per puff
Olive oil for spritzing, if air frying
Gravy for dipping
DIRECTIONS
Cut the puff pastry into approximately 4-inch squares. Starting with one square, layer the turkey on top of the pastry and follow adding the stuffing and then the cranberry sauce. Using the second square of pastry, lay the second pastry on top of the cranberry pressing down the edges to seal with the first layer of pastry. You can roll or pull lightly on the top pastry if needed.
Do this for each pastry you are making.
Place one or more depending on the size of your air fryer, spritz the top with olive oil and fry at 400 degrees for 6 minutes. Turn the pastry over, spritz the second side with oil and continue to fry for an additional 6 minutes. Serve with warm gravy.
Enjoy!
I am not kidding when I say these are the best turkey meatballs! These are healthier and delicious and so simple to make! We found ourselves going back for seconds in no time!
This recipe comes from Jessica Alba and will be my go to meatball. Give these a try, you will love them. I had homemade broth and used that but low sodium store bought is fine too! I served these over lightly buttered egg noodles.
INGREDIENTS
2 pounds lean ground turkey
1 cup Panko breadcrumbs
1/4 cup finely chopped carrots ( I grated them)
1/4 cup finely chopped zucchini ( I grated them)
1/4 cup finely diced onion
2 large eggs
2 Tablespoons Italian seasoning
1 Tablespoon coarse sea salt
2 Tablespoons olive oil
3/4 cup homemade or store bought low sodium chicken broth.
Cooked egg noodles, lightly buttered for serving.
DIRECTIONS
In a large bowl mix turkey, Panko, carrots, zucchini, onion, eggs, Italian seasoning and salt. Mix until combined. Form into 1 inch balls. Heat olive oil in a large skillet over medium heat, add the meatballs and cook turning until they are browned on all sides. This should take about 7-10 minutes. Add 1/2 cup of chicken broth, cover and reduce heat to low. Cook until almost all of the liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup of broth and increase the heat back to medium and cook uncovered until liquid is absorbed and the meatballs are cooked through. Serve warm with buttered pasta.
Enjoy!
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