Turkey Dinner empanada with cranberry pico de gallo

Everyone knows the best way to eat turkey dinner is to get a little bit of everything on each forkful. The turkey dinner empanada aims to perfect this strategy with a turkey, potatoes and corn filling, the dough is seasoned like stuffing and then it’s served with cranberry pico de gallo and gravy.

Turkey Dinner empanada with cranberry pico de gallo

Everyone knows the best way to eat turkey dinner is to get a little bit of everything on each forkful. The turkey dinner empanada aims to perfect this strategy with a turkey, potatoes and corn filling, the dough is seasoned like stuffing and then it's served with cranberry pico de gallo and gravy.
Cook Time3 hrs
Total Time3 hrs
Course: Dinner
Cuisine: latin american
Servings: 8 serving

Ingredients

For the Dough

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

For the Turkey

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

For the pico de gallo

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

For the potatoes

  • 3 yukon gold potatoes
  • 1/3 cup butter
  • 1 tbsp garlic powder

For the gravy

  • 1/4 cup flour
  • 1/2 cup butter

Instructions

  • To make the dough, sift together all dry ingredients in a large mixing bowl. Then add the butter and mix with your hands til it becomes mealy.
  • In a separate bowl whisk together the water and egg, add it to the flour and knead it, folding over and over til you can form a ball. Wrap the ball in plastic wrap and refrigerate for at least an hour
  • Season the turkey drumsticks with salt and pepper. Heat oil in a large pot on high.
  • Sear the turkey drumsticks on all sides in the pot, then remove and set aside
  • Add onions, garlic and celery to the pot. Saute til soft, 5-8 minutes
  • Add the wine, chicken stock, parsley, thyme and sage. Stir to combine and bring to a boil. Reduce heat and simmer til reduced by half. 8-10 minutes.
  • Add the turkey drumsticks back to the broth, cover and simmer for 2 hours.
  • In a medium mixing bowl add together diced tomatoes, the diced half onion, cranberry sauce, cilantro. Season with salt to taste. Cover and refrigerate.
  • When the turkey has been simmering for about 90 minutes, chop the potatoes into 1" pieces, add to a large pot, cover with salted water and boil for 20 - 30 minutes.
  • Roll the dough out into a large sheet about 1/8" thick. Cut it into 7-8 equal sized pieces. Roll each piece into a ball.
  • Drain the potatoes then return them to their pot. Add butter, salt, pepper, garlic powder and mash roughly with a fork. The consistency should be rough.
  • Preheat oven to 400F
  • Remove the turkey drumsticks from the broth, pull them apart with 2 forks, discarding the bones and sinew. Add the turkey to the potatoes with the corn.
  • Strain the turkey broth into a separate bowl. Add all the solids to the turkey potato mixture. Mix the turkey and potatoes together with a fork til thoroughly combined.
  • In the turkey pot melt 1/2 cup butter. Slowly add in the 1/4 cup flour while stirring, once fully combined add the turkey broth. Whisk til thick. Adjust thickness with water as needed.
  • Roll out balls of dough into 8" circles about 1/8" thick. Place enough filling on half of the circle that it can be folded in half. Crimp the the edges with a fork.
  • Bake empanadas for 25 minutes at 400F. Serve with gravy and pico de gallo