Turkey Turnover

It is that time of year again.  Turkey time!  This household loves turkey.  It is actually the only other meat I can get my daughter to eat, other than bacon, but who doesn't love bacon!  We even do a Thanksgiving meal 3-4 times a year, just because we love it so much.  We get the biggest turkey we can find, brine it (always), roast it, and with all the leftovers, try to come up with as many yummy dishes as possible.  This includes homemade turkey stock!  But that is another blog topic...

Last year I made this turkey turnover, and it was so delicious, we knew it was a keeper recipe.  This is a little pocket of deliciousness, full of all the flavors of Thanksgiving, yet different.  I hope you enjoy it as much and my family and I do!

Ingredients:

1 tbsp olive oil
2 small leeks
8 oz. sliced white mushrooms
1 tsp fresh thyme
1 1/2 cups diced cooked turkey
1.5 tbsp butter
2 tbsp flour
1 1/5 cups turkey stock (can use chicken stock)
1/4 cup heavy cream
salt and pepper
1 package puff pastry
1 egg  mixed with a splash of water to make an egg wash

Heat 1 tbsp. olive oil in a large skillet to med. heat.  Thinly slice leeks, white and light green parts only.  Soak them in a bowl of cold water so the sand floats to the bottom.  The leeks will float to the top.  Add leeks and mushrooms to skillet and cook until softened and to the point they begin to caramelize or brown, about 8 - 10 mins.  Add thyme and turkey, and cook for 2 more minutes until turkey is heated through.  Whisk in butter and flour and cook for a few more minutes to cook out the flour taste.  Whisk in turkey stock, and continue to stir until sauce thickens, about 2-4 more minutes.  Add heavy cream, and cook another couple minutes.  Add salt and pepper to taste, and set aside to cool.

Meanwhile, lightly flour a surface and open/unfold puff pastry.  Cut into 4 equal pieces.  Lightly dust tops and rolling pin, and roll each piece out, just a little, until you have a square shape (will start out as a rectangle).  Take 1/2 cup of the filling, and place in the lower half of 1 side, leaving room at the edges to seal.  Fold over 1 corner of the puff pastry, and press the edges together to seal the turnover.  After all have been filled, take egg wash and gently brush tops of turnovers (will only take a little of the egg wash for all the turnovers).  Cut a small slit in the top of each to allow steam to escape.  Bake in a 375° oven for about 30 mins.  Serves 4.