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Nutrition Facts
Serving Size 198 g
(Approx. 6 Servings)
Amount Per Serving
Calories 580 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 730 mg 30%
Total Carbohydrate 50 g 17%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 28 g
Vitamin A 6% Iron 20%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Leftover Thanksgiving Turnovers
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

1/2 cup(s) all purpose flour, as needed for dusting work surface
1 sheet of puff pastry, thawed and rolled out
2 cup(s) leftover Thanksgiving turkey or smoked turkey, chopped
1 cup(s) turkey stuffing mix, pre-made or leftover from Thanksgiving
1 cup(s) Simply Mashed Potatoes, or leftover mashed potatoes from Thanksgiving
1/3 cup(s) Roberts Reserve Cranberry Pomegranate Jalapeño Sauce, or leftover cranberry sauce
1 cup(s) Fontina cheese, grated or shredded
2 large eggs
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Preheat oven to 425ºF.
Dust a work surface with flour, lay out puff pastry dough and cut into approximately six 4x4-inch squares.
In a bowl, add chopped turkey, stuffing, mashed potatoes and cranberry sauce, if desired. Mix well to combine and season to taste.
Place a spoonful of turkey mixture in the center of each pastry square followed by a small amount of Fontina cheese.
In a small bowl, mix eggs with 2 tablespoons of water and whisk well. Brush edges of each square and fold dough over in half to form a triangle, crimp edges with a fork to seal.
Place turnovers on a sheet pan lined with parchment paper and bake 16 to 20 minutes or until golden brown and flaky. Allow to cool before serving.
Chef's Note: I like to brush each turnover with a little buttermilk before baking for added color and flavor.


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