Turkey Turnovers
PREP TIME: 2 Hours
SERVES: 6 - 8

One of the greatest challenges experienced by a home cook after the holidays is how to make use of leftovers. One can do it simply or simply elegant. This is one of those elegant presentations of a simple recipe.


  • 4 cups boneless turkey, chopped
  • ½ cup butter
  • ½ cup onions, diced
  • ¼ cup celery, chopped
  • ¼ cup red bell pepper, chopped
  • 2 tbsps garlic, minced
  • ½ cup all purpose flour
  • 2 ½ cups hot chicken stock
  • 1 ½ cups heavy whipping cream
  • ¼ cup pimentos
  • ¾ cup mushrooms, sliced
  • ¼ cup carrots, diced
  • ½ cup early June peas, frozen
  • ¼ cup green onions, sliced
  • 1 tbsp basil, chopped
  • 1 tsp thyme, chopped
  • salt and pepper to taste
  • 4 (9-inch) frozen pie shells

In a sauce pot, melt butter over medium-high heat. Add onions, celery, bell pepper and garlic and sauté 3 – 5 minutes. Add flour, blending well into the vegetables to create a white roux. Using a wire whisk, blend in hot chicken stock and heavy whipping cream. Stir constantly until smooth sauce is achieved. Additional stock may be necessary to retain a sauce like consistency. Add pimentos, mushrooms and carrots and blending well into the mixture. Bring to a rolling boil, reduce to simmer and cook, stirring occasionally, for 15 minutes. Add turkey, peas, green onions, basil and thyme and stir well. Return to a simmer and season to taste using salt and pepper. Cook 5 additional minutes. Remove from heat and allow to cool. This may be done overnight. When ready to cook, pre-heat oven to 375 degrees F. Using a paring knife, cut each pie shell in half, placing a generous portion of the turkey supreme on the bottom edge of each half. Dampen the edges with a small amount of milk or egg yolk. Fold the top over to create a triangle and press closed with the ends of a fork. Pierce the top of the pie to create steam vents. Place the eight turnovers on a large cookie sheet and bake until golden brown and sauce is thoroughly heated in the pie, approximately 20 minutes.


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