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Leftover turkey and mashed potato empanadas

Zach Schiffman / TODAY


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 1/2 cups leftover turkey, shredded and chopped
  • 1/2 cup turkey gravy
  • 1/4 cup chicken broth
  • 1/2 cup mashed potatoes (or mashed sweet potatoes)
  • 1 tablespoon minced fresh parsley
  • Kosher salt and black pepper, to taste
  • 1 package refrigerated pie crusts (such as Pillsbury, approximately 14 ounces) OR 1 batch of your favorite homemade pie crust
  • 1 large egg, beaten
  • Cranberry sauce, warmed and thinned slightly, for dipping
  • Chef notes

    Many of you waking up to a fridge full of leftovers. Try something different by transforming all the turkey and trimmings into Alejandra Ramos' delicious empanadas.



    Alejandra Ramos

    Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. 

    Heat olive oil in a 10-inch skillet over medium-high heat, and saute onions for 5 minutes, or until soft. Add turkey, gravy, broth, and mashed potatoes, and stir well to combine. Let cook until heated through with any extra liquid reduced, stirring occasionally. (About 3-5 minutes.) Stir in parsley, then taste and season with kosher salt and black pepper, as needed. Remove from heat and set aside to cool.

    Remove pie crust from pouch (or use half your homemade pie dough), and unroll on cutting board. Use a rolling pin to roll out to about 18” in diameter. Cut out rounds using a 4-inch round cookie cutter (you’ll get about 10). Repeat with other half of dough. 

    Working with 1 dough round at a time, moisten the edges of the dough, then put about 1 tablespoon of filling on half of the round. Fold the other half over the round and use a fork to crimp. 

    Place on prepared baking sheet and repeat with rest of dough and filling.

    Brush top of empanadas with egg wash and bake 15 minutes or until golden brown and heated through.

    Serve hot with warm cranberry sauce for dipping.