We often use the word “feast” to describe Thanksgiving, and if your holiday table groans under the weight of so many steaming platters and bowls like mine does, you know that for every feast there is also another important word: leftovers.
Each year we open our refrigerators on the day after Thanksgiving and are faced with a wall of foil-topped dishes demanding to be used up. Soups and sandwiches will always be popular choices for leftovers, but this year why not try putting your fridge favorites into a batch of quick Leftover Turnovers?
Assemble your leftovers — we had stuffing, mashed sweet potatoes, turkey, and cranberry sauce.
Then cut out circles of pie dough. If you make your own holiday pies, save the scraps or make an extra batch for a single crust. If you use refrigerated pie dough, roll out a single crust a little thinner than it comes out of the package.
We had a mini turnover mold, but it’s not necessary. Use a cereal bowl (around 6 inches across) to press down on the dough to make your circles, then spoon a small amount of your desired fillings inside. Keep the filling away from the edge of the dough and do not overfill.
If using a mini turnover mold, bring the two handles together to seal the filling inside. If not, seal the edges of the dough together by very lightly wetting the edges (like an envelope), then use the tines of a fork to crimp the seal shut.
Arrange the turnovers on a baking sheet and brush the tops with a beaten egg. Cut small slits of pole holes on the tops with a fork, then bake at 400°F oven for 20 minutes or until golden brown. Transfer to a wire rack to cool for ten minutes, then serve and enjoy!
With endless filling combinations to suit every taste, you’ll be saying goodbye to your overflowing fridge in no time. At least for a few weeks.