I ran across this awesome-sounding recipe before Thanksgiving on Huffington Post for re-gifting your leftover holiday turkey, but we ended up eating all of our leftovers for sandwiches and to make my very favorite turkey and wild rice soup, so I never got around to trying it. But at the grocery store the other day, I noticed that they were selling deli-roasted turkey breasts (like they do whole chickens), and two of them had been discounted for quick sale at $3.50 apiece. So I snapped two of them up, froze one, and used the other to make THIS fabulous dish: Turkey Puffs with Cranberry-Pinot Sauce. I believe the ingredient that takes it over the top is the chive and onion cream cheese. SO YUMMY! Don't wait for a major turkey holiday to try this one.
Turkey Puffs with Cranberry-Pinot Sauce(Source: Taste of Home)
2 tablespoons butter
1 medium onion, finely diced
8 oz. mushrooms (I used a gourmet mix of oyster, shiitake, and baby bella), chopped
1/2 cup chicken broth
4 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
8 ounces thinly sliced cooked turkey (I used about 1/2 cup for each of 4 puffs=2 cups)
1/2 cup spreadable chive and onion cream cheese
1 egg, beaten
SAUCE:
1 cup chicken broth
1 cup dry red wine or additional chicken broth (I used Pinot Noir--the original recipe called for Cabernet)
1/2 cup balsamic vinegar
3/4 cup jellied cranberry sauce (I used my homemade "Cranberry Strumpet" with whole cranberries)
1. In a large skillet over medium heat, melt the butter and saute the onions and the mushrooms until tender, about 10 minutes.
2. Add the chicken broth, garlic, thyme, salt, pepper. Bring to a boil and cook until liquid is evaporated. Cool completely.
3. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 10-in. rectangle; cut each into 2 pieces. Transfer to a lined 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 at 400° for 20-25 minutes or until golden brown.
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.
3. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 10-in. rectangle; cut each into 2 pieces. Transfer to a lined 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 at 400° for 20-25 minutes or until golden brown.
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.
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