Thanksgiving Breakfast Turnovers with Turkey, Cranberry & Sage Filling

Thanksgiving Breakfast Turnovers with Turkey, Cranberry & Sage Filling ingredients

• 1 tbsp olive oil
• 1/2 cup yellow onion
• 1 tbsp fresh sage
• 1.5 cups cooked turkey
• 4 oz cream cheese
• 1/2 cup whole berry cranberry sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet puff pastry
• 1 large egg

How to make Thanksgiving Breakfast Turnovers with Turkey, Cranberry & Sage Filling

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 1/2 cup of finely diced yellow onion and cook for 3-4 minutes, until softened and translucent, then stir in 1 tablespoon of minced fresh sage and cook for another minute until fragrant.
3. In a large bowl, combine the cooked onion and sage mixture with 1.5 cups of diced or shredded cooked turkey, 4 ounces of softened cream cheese, 1/2 cup of whole berry cranberry sauce, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until all ingredients are well combined and the cream cheese is evenly distributed.
4. Unroll the thawed puff pastry sheet onto a lightly floured surface. Gently roll it out slightly to about a 10x10-inch square, then cut the pastry into 6 equal squares (approximately 3.3x5 inches each).
5. Spoon about 2-3 tablespoons of the turkey and cranberry filling onto one half of each pastry square, leaving a small border around the edges. Do not overfill, as this can cause the turnovers to burst during baking.
6. Fold the other half of the pastry over the filling to create a rectangle or triangle shape. Press down firmly around the edges to seal, then use the tines of a fork to crimp the edges, ensuring they are tightly sealed.
7. Transfer the sealed turnovers to the prepared baking sheet. In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the tops of each turnover evenly with the egg wash to encourage a golden-brown crust.
8. B Bake for 18-22 minutes, or until the pastry is puffed, golden brown, and cooked through. The filling should be heated through and bubbly.
9. Remove the turnovers from the oven and let them cool on the baking sheet for 5 minutes before serving. These are best served warm, but can also be enjoyed at room temperature.

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