Turkey Puffs with Cranberry Cabernet Sauce ala ~DKBB~

(Original recipe by Suzanne Clark of Phoenix, AZ, in the Nov. 2011 Taste of Home magazine.)

The original version of this recipe won Third Place in the November 2011 competition in Taste of Home magazine for recipes using leftover turkey. I made a few modifications, and it will now become a staple for using leftover turkey at my house.

Turkey Puffs

1 cup chicken broth

1 4oz can mushroom pieces, drained

1 medium onion, diced

1 celery stalk, diced

2 Tbsp. butter

1 tsp. minced fresh tarragon (or ½ tsp. dried tarragon)

¼ tsp. salt

½ tsp. white pepper

1 pkg. frozen puff pastry sheets, thawed

8 oz. leftover turkey, diced

½ cup spreadable chive and onion cream cheese

1 egg, beaten

·         In a small saucepan, combine broth and mushrooms; bring to a boil; remove from heat and let stand 10 minutes. Remove mushrooms with slotted spoon, reserving broth. Chop mushrooms.

·         In large skillet, sauté onion and celery in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes or until onions become golden brown. Add tarragon, salt, white pepper, chopped mushrooms, and broth. Bring to a boil; cook over medium heat until liquid is evaporated. Add turkey, continue cooking on low heat.

·         On a floured surface (or a silicone mat), unfold the puff pastry sheets. Roll each sheet into a 12-inch x 10-inch rectangle; cut each sheet into 2 pieces. Transfer to a greased baking sheet (or a baking sheet lined with non-stick foil). Spread cream cheese on each rectangle; top ½ of sheet with turkey mixture.

·         Brush pastry edges with water. Bring long sides up over filling, pinching to seal. Place seam side down. Cut silts in top of each filled pastry. Brush top of each pastry with egg. Bake at 400 degrees for 20-25 minutes or until golden brown.

The sauce is made while the puff pastries are baking; the recipe follows:

Cranberry Cabernet Sauce

1 cup chicken broth

1 cup dry red wine (or ½ cup additional chicken broth)

½ cup balsamic vinegar

¾ cup jellied cranberry sauce, mashed

•   In a small saucepan, combine the broth, wine, and vinegar. Bring to a boil; cook until liquid is reduced by half.
•  Stir in cranberry sauce until completely melted. Serve as a dipping sauce with pastry puffs.