Turkey Dinner empanada with cranberry pico de gallo

Enjoy a tasty Turkey Dinner Empanada with zesty cranberry pico de gallo, perfect for a quick and delicious meal anytime.

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Savor the flavors of Thanksgiving in every bite with a Turkey Dinner Empanada. Filled with tender turkey and served with sweet and tangy cranberry pico de gallo, it’s a tasty twist on a classic meal. Perfect as a snack, lunch, or festive treat for any occasion.

Turkey Dinner empanada with cranberry pico de gallo

raymonds.recipes

Cook Time: 3 hrs

Total Time: 3 hrs

Course: Dinner

Cuisine: Latin American

Ingredients

For the Dough

• 2 1/4 cups flour
• 1 tbsp onion powder
• 1/3 cup water
• 1 tbsp sage ground
• 1/2 cup butter
• 1 tbsp rosemary
• 1 tbsp thyme
• 1 egg large
• 1 1/2 tsps salt

 Turkey

• 1 medium onion, diced
• 3 celery stalks chopped
• 3 tbsps chopped garlic
• 1 1/2 cups white wine, dry
• 1 tsp sage, ground
• 4 cups chicken broth
• salt
• pepper
• 1/2 cup parsley, fresh chopped
• 1 tbsp thyme
• 2 turkey drumsticks

For the potatoes

• 1 tbsp garlic powder
• 3 Yukon Gold potatoes
• 1/3 cup butter

The pico de gallo

• 1/2 cup cilantro, chopped fresh
• 1/2 cup cranberry sauce whole
• salt
• 2 plum tomatoes, diced
• 1/2 onion diced

For the gravy

• 1/2 cup butter
• 1/4 cup flour

Instructions

1. Put all the dry ingredients in a large bowl and sift them together to combine. Add the butter and rub it in with your hands until the mixture resembles coarse crumbs.
2. In a separate bowl, whisk together the water and egg. Pour this into the flour mix and knead the dough, folding it until it comes together as a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Season the turkey drumsticks with salt and pepper.
4. Heat oil in a large pot over high heat. Brown the drumsticks on all sides, then take them out and set aside.
5. Add onions, garlic, and celery to the pot. Cook for 5–8 minutes, or until tender. Pour in the wine, chicken stock, parsley, thyme, and sage. Stir, then bring to a boil.
6. Reduce the heat and simmer until the liquid has reduced by half, about 8–10 minutes. Put the drumsticks back in, cover, and simmer for 2 hours.
7. In a medium bowl, mix diced tomatoes, the diced half onion, cranberry sauce, and cilantro. Add salt to taste, cover, and refrigerate.
8. After the turkey has cooked for about 90 minutes, chop the potatoes into 1-inch pieces. Place them in a pot, cover with salted water, and boil for 20–30 minutes.
9. Roll the dough into a large sheet about 1/8 inch thick. Cut into 7–8 even pieces, then roll each piece into a ball.
10. Drain the potatoes and put them back in the pot. Add butter, salt, pepper, and garlic powder. Mash with a fork, leaving them a little chunky.
11. Preheat the oven to 400°F.
12. Take the drumsticks from the broth. Shred the meat with two forks, removing bones and sinew.
13. Add the turkey to the mashed potatoes along with the corn. Strain the broth into a bowl and add the leftover vegetables to the turkey and potato mixture. Stir everything together with a fork.
14. In the same pot, melt 1/2 cup butter. Stir in 1/4 cup flour until smooth, then slowly whisk in the turkey broth. Cook until thickened, adding water if needed.
15. Roll each dough ball into an 8-inch circle about 1/8 inch thick. Place filling on one side, fold over, and seal the edges with a fork.
16. Bake the empanadas for 25 minutes at 400°F. Serve with gravy and pico de gallo.