Turkey Empanadas Recipe
a
with cranberry pineapple salsa

Got turkey leftovers? This recipe is inspired by the day after Thanksgiving but is terrific for any occasion where you've got some extra roast turkey meat and want to do something fun! These empanadas are lighter and easier than a traditional version, using phyllo dough instead of a heavier dough base. A cranberry pineapple sauce complements the turkey flavor.

Our 'Steal' selection, Beaujolais Nouveau from Georges duBoeuf, is a great wine to pair with this dish - it has bright tart flavors that echo the cranberries in the salsa and with light tannins it doesn't overpower the turkey meat. Pinot Noir is also a excellent with the turkey and is versatile enough to work with the salsa, and our 'Splurge' pairing is a fabulous, classic red Burgundy. 

Wine Pairing

"Splurge"
2006 Domaine Jean-Marc Pillot, Les Grandes Terpes
Light in body and tannin with spicy, gamy notes. Complex and intriguing - classic red Burgundy. ($30)

"Steal"
2009 Georges duBoeuf Beaujolais Nouveau
Light and clean aroma, reminiscent of tart cranberries. Smooth and bright on the palate.  ($10)

Turkey Empanada Ingredients:

1 lb roasted dark turkey meat
2 sheets frozen phyllo dough
1 can sweet corn, drained
1 can black beans
1 onion
1 clove garlic
1 lime
1 tbsp cinammon
1 tbsp of olive oil
2 cups apple cider
1 cup orange juice
2 cups whole cranberries
1 cup pinapple chunks, drained
1/4 cup of sugar

Turkey Empanada Cooking Instructions:

1.) Preheat oven to 375 degrees.

2.) Roughly chop turkey meat, onion and cilantro; mince garlic. Heat olive oil in a skillet and cook garlic and onions until transluscent, about 3 minutes.

3.) Add corn, beans, lime juice and turkey and cook for an additional two minutes. Remove from heat, let cool, and stir in cilantro.

4.) Take phyllo dough and roll out into rectanges 4" x 3" in size. Fill a glass with water and wet edges. Add a spoonful of turkey mixture in the middle of each, fold over into a triangle and use a fork to press shut around edges.

5.) Brush outside of empanadas with olive oil and bake in oven for 25 minutes.

6.) While empanadas are baking, add cranberries, orange juice and cider in a sauce pan. Bring to a boil and let simmer for 15 minutes. Add sugar and pineapple and cook for another 15 minutes.

7.) Finish sauce by adding to a blender and puree until smooth. Plate empanadas with sauce on the side, and a garnish of cilantro and lime wedge. Enjoy!


Next Recipe: Turkey Meatloaf with Chunky Vegetables & Spicy Glaze