Tomorrow’s the big day! It’s turkey time!
Turkey time means turkey leftovers, and in some homes, it means a lot of turkey leftovers. Today’s post is a simple, delicious way to use up some of that bird.
I started by rolling out a sheet of frozen puff pastry that I’d thawed. Once it was rolled to an 11-inch square, I sliced it into 4 equal parts.
I spread some Dijon mustard over the squares and then added some of my leftover turkey breast along with some crisply cooked bacon and sharp cheddar cheese.
I made sure to leave an edge around the fillings, so I’d have space to seal the turnovers.
Once all of the fillings were placed on one side, I brushed the edges with some beaten egg and folded the unfilled half of the pastry over the fillings. Things were a little tight, but if you’re gentle with the pastry, it will stretch nicely to cover things up.
Then, I used a fork to crimp the edges of the triangle.
I placed the turnovers onto a cookie sheet that I’d lined with parchment paper, brushed the turnovers with more of the beaten egg, sprinkled them with salt, and popped them into the oven to bake for about 20 minutes.
As they were baking, I made a quick little tomato and avocado salad to serve alongside. In a medium bowl, I whisked together some white wine vinegar, sugar, salt, and pepper. Then, I added some halved grape tomatoes, sliced green onions, and some creamy, sliced avocado.
I let the salad sit for a few minutes as the turnovers finished baking, giving the flavors just a few minutes to marinate together.
My timer went off and I pulled four beautiful, buttery turnovers from the oven!
I let them cool for just a minute, so the cheese wouldn’t completely ooze out when I sliced them in half.
These were great! They were super family friendly, and easy enough to put together on the busiest of days. The tomato-avocado salad was fresh and bright, and paired really well with the tasty little turnovers.
I hope you all have a wonderful Thanksgiving!
TURKEY & BACON TURNOVERS WITH TOMATO-AVOCADO SALAD
Adapted from Cuisine at Home: Fast & Fresh Salads and Sandwiches
- For the turnovers:
- 1 sheet frozen puff pastry, slightly thawed
- 4 strips crisply cooked bacon
- 4 tsp. Dijon mustard, divided
- 8 oz. sliced turkey breast
- 4 slices sharp cheddar cheese
- 1 egg, whisked together with 1 tsp. water
- kosher salt
- For the salad:
- 1/4 cup white wine vinegar
- 1 tsp. sugar
- salt and pepper, to taste
- 1 cup halved cherry tomatoes
- 1 ripe avocado, peeled, pitted and sliced
- 1/4 cup chopped green onions
- Preheat the oven to 400*. Line a baking sheet with parchment paper.
- Cook bacon in a skillet until crisp. Drain on a paper towel lined plate.
- Roll the puff pastry out on a floured surface into an 11-inch square. Cut the pastry into 4 squares. Spread each square with 1 tsp. of the Dijon mustard, leaving a border of just the pastry.
- Arrange the turkey, bacon, and cheese on half of each pastry square.
- Brush the edges of the pastry with the egg wash. Fold the pastry into a triangle, gently pulling the pastry to cover the fillings, and seal shut using the tines of a fork.
- Place the turnovers on the prepared baking sheet. Brush with more of the egg wash and sprinkle with salt.
- Bake the turnovers until the pastry is golden and crisp, 20-25 minutes.
- Whisk together the vinegar and sugar in a bowl.
- Season with salt and pepper.
- Add the tomatoes, avocado, and scallions and stir to combine.