Day-After Turkey and Stuffing Turnovers
This is a great way to make use of Thanksgiving leftovers.
Makes four 6-inch turnovers
INGREDIENTS
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- 1 cup cranberry sauce
- 2 cups stuffing
- 2 cups shredded cooked turkey
- ⅓ cup parsley, minced
- 1 cup shredded Colby cheese
- Salt and black pepper to taste
Separate dough into four pieces. Place segments on a heavily floured work surface and roll each one into a 6-inch circle. Brush each circle with cranberry sauce, leaving the edges bare.
Spread ½ cup of the stuffing onto half of each dough circle. Top that with ½ cup shredded turkey. Sprinkle minced parsley and cheese over each. Season with salt and pepper.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Place turnovers on a baking sheet lined with nonstick foil. Cover with a damp towel and let stand 30 minutes.
With a sharp knife, cut two or three slits in the tops of the turnovers. Bake at 375° for 20 minutes. Remove from oven and let stand a few minutes before serving.
