These turkey cranberry empanadas combine your favorite Thanksgiving flavors into a handheld meal that’s perfect for using up leftovers.
Disclosure: The post is sponsored by the Cranberry Marketing Committee. All opinions are our own.
Picture this: It’s 3 days after Thanksgiving and you’re still eating leftovers. There are only so many turkey sandwiches one can take.
If you made way too much food this Thanksgiving and are looking for some creative ways to use up those leftovers, you’ll definitely want to make a batch of these Turkey Cranberry Empanadas!
Here’s what you’ll need:
- Empanada Discs: We buy these in the frozen aisle and thaw them out for 1-2 hours before getting ready to prep. Our grocery store carries two sizes, opt for the larger size for these ones. Or, try a homemade dough.
- Cranberry Sauce: Use up leftover homemade or canned cranberry sauce for a tangy addition to these empanadas. Plus, save some extra for dipping!
- Turkey: White or dark meat works well in these. Dice or shred for the filling. Chicken or ham also works well in place of turkey.
- Stuffing: Add a little leftover stuffing to give these a real taste of Thanksgiving. Leftover mashed potatoes, sweet potatoes or other sides would be a creative spin as well.
- Swiss Cheese: Turkey and Swiss cheese pair really well together and the unique flavor of Swiss cheese gives these empanadas a great taste. Not a Swiss cheese fan? Opt for your favorite cheese in its place.
Cranberries are America’s Original Superfruit®. They are fat, sodium and cholesterol free, which make them a healthy choice to add to your Thanksgiving menu.
While cranberry sauce is a staple, consider creating a fun mocktail with 100% cranberry juice, adding dried cranberries to dishes or even using fresh cranberries in a vase or other tablescape idea for a festive place setting.
They’re great fresh out of the oven or you can refrigerate up to 5 days and reheat when you’re ready to eat. Better yet? Freeze and enjoy a taste of Thanksgiving any time.
- Let empanadas cool completely before freezing.
- Place cooked empanadas single layer on small baking sheet or plate and freeze. This prevents empanadas from sticking together.
- Once frozen, transfer to freezer-safe Ziplock bag or airtight container.
To reheat, remove from freezer, place on baking sheet and bake in oven at 375F for 25-30 minutes, or until heated through.
- 10 frozen empanada dough discs, thawed
- ½ cup cranberry sauce
- 1½ cups diced, cooked turkey breast
- 1 cup leftover stuffing
- 5 slices Swiss cheese, halved
- 1 large egg
- Preheat oven to 375F.
- Lay empanada discs on flat surface. Add about 1 Tbsp. cranberry sauce to each round. Top evenly with turkey and stuffing. Add cheese on top. Fold in half and use fork to press and seal edges.
- Beat egg in small bowl. Brush over tops of empanadas.
- Place empanadas on baking sheet and bake 20-25 minutes, or until browned.
- Serve with extra cranberry sauce for dipping.
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