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Turkey Dinner empanada with cranberry pico de gallo

Course Dinner
Cuisine latin american
Cook Time 3 hours
Total Time 3 hours
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 white wine, dry
  • 1/2 cup 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 potato
  • 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