Turn those Thanksgiving leftovers into these delicious turkey dinner popovers.
After Thanksgiving it can be an adventure trying to think up ways of using leftovers. There are always the typical standbys of turkey sandwiches and soup, but what about all that stuffing and gravy? These popovers make use of the entire dinner and seriously taste great. Better yet, they are so easy to make!
I actually love making these after any dinner that resulted in a lot of leftovers. It's perfect after birthday parties, any holiday dinners, you name it. In fact, I keep a package of puff pastry in the freezer at all times because it's just so handy and easy to work with. I use it for last minute desserts, appetizers, and of course, dinner. If you have a favourite puff pastry recipe, let me know in the comments section below.
TIP: Do not try to overfill the dough. It will make the popovers harder to seal closed and stay closed while baking.
TIP: Anything you have leftover, like mashed potatoes or sweet potato, can be added. Just keep tip above in mind.
(Makes 8 servings)
1 package puff pastry dough, 2 sheets thawed
8 slices cooked turkey, shredded (or cooked ham, diced)
1 cup herb stuffing
1/2 cup gravy
1/2 cup cooked vegetables
1/2 cup cranberry sauce (optional)
1 tablespoon water
Preheat oven to 400˚F / 200˚C. Prepare a sheet pan lined with parchment paper or silicone liner and set aside.
Lightly flour a flat working surface and lay out one of the pastry sheets. Dust a rolling pin with flour then roll out the dough until it's about 10-inches x 12-inches in size. Cut the dough into 4 to make 4 rectangles roughly the same size.
On one half of each rectangle of dough, lay 1/8th of each of the filling ingredients in the following order: turkey, gravy, stuffing, and vegetables (and cranberry sauce if using), keeping the filling about 1/2-inch away from the edges.
In a small mixing bowl, add the egg and water then beat until combined. Brush the egg wash around the edges closest to the filling. Fold the empty half of dough over the filling and join the edges, pressing the edges together. Use a fork to crimp the edges closed, or a crimping wheel. Carefully transfer the popovers to the sheet pan. Cut 3 slits into the top of each for venting then brush the tops with a little additional egg wash.
Repeat above steps for the other sheet of puff pastry dough.
When all 8 popovers are on the sheet pan, bake for 25 to 30 minutes, or until the pastry is golden brown and crisp. Transfer the popovers to a cooling rack and let stand for 5 to 10 minutes before serving. Serve while still warm with any remining leftover gravy or cranberry sauce.
Nutritional Information Per Serving:
total calories = 367 | total fat = 20.28g | saturated fat = 9.05g | cholesterol = 29.81mg | sodium = 506.5mg | net carbohydrates = 23.11g | dietary fibre = 5.02g | sugars = 1.36g | protein = 16.58g