For as long as I can remember October through December has been my favorite time of the year. I look forward to this time the most. It may be the changing of seasons, the beautiful leaves falling from trees, the cooler weather, spending time with family, and all the food! Yes, that may be my favorite thing about this time of year – all the food!
I could personally eat turkey and stuffing all year long and not get tired of it. I seek out turkey and stuffing at church benefits so by the time Thanksgiving rolls around, I’m ready for some new ways to eat the leftovers.
Every year I try to do something different with leftovers that will keep the family wanting more. I try for interesting and tasty dishes that don’t even seem like leftovers. You definitely want something that comes together easily so you can get them on the table fast.
These Turkey and Stuffing Empanadas with a Crema Gravy are the perfect way to use up your holiday leftovers. Plus, they are simple to put together and take only minutes to make. You can pull the gravy together while the empanadas are baking. These empanadas called for a heartier gravy than a traditional turkey gravy, so I opted for Cacique’s Crema Mexicana Agria to give it a robust creamy texture. This take on a country gravy, complements the empanadas perfectly.
WHAT YOU NEED
- 2 9-inch pie crusts, refrigerated
- ½ cup turkey, shredded or diced
- ¾ cup cornbread stuffing
- 1 egg
- 1 teaspoon water
- For the Crema Gravy:
- 3 tablespoons butter
- ¼ teaspoon minced garlic
- 4 tablespoon flour
- 1 ½ cup chicken broth
- ½ cup Cacique Crema Mexicana Agria
- Salt and pepper to taste
HOW TO MAKE IT
- Preheat oven to 450 degrees, or according to pie crust package instructions. Roll out pie dough using a rolling pin. Using a ramekin as the base, use a knife to cut around the ramekin to make your circles. Warm the turkey and dressing so it is pliable. Place a dollop of dressing, about 1 tablespoon, in the middle of each dough circle. Top with a few slices of shredded turkey. Fold dough over the filling to form empanadas. Crimp edges using a fork to seal the dough. Place empanadas on Silpat or parchment covered baking sheet. Whisk egg and water together to form egg wash. Brush over empanadas. Place in the oven and bake for 10-12 minutes. If you like your empanadas a little darker, turn oven on to broiler and let darken for a few seconds - be sure and watch as they can burn easily.
- Crema Gravy: In a medium saucepan over medium heat, melt butter. Add in minced garlic and stir to combine. Let cook for one minute. Add in flour and combine. Let cook for another minute then add in chicken broth. Stir to make gravy. Let cook until bubbly and gravy thickens. Add in Cacique Crema Mexicana Agria and cook until heated through, but not to the boiling point. Season with salt and pepper. Serve Turkey and Dressing Empanadas with Crema Gravy.
- Cook’s Note (optional): You can use a 4 or 6-inch round circle to make the empanadas. Depending on the size of the cutter, you may get more or less empanadas.