Step 1: Enjoy Thanksgiving!
Step 2: Make good use of many hands on Thanksgiving Friday! Pick that bird clean, shredding the meat as you do.
Step 3: Use the leftover meat to make a scrumptious filling for the empanadas (recipe below).
Step 4: Make good use of many hands and assemble the empanadas. Freeze (unbaked) on a tray and once frozen, transfer to zip-lock and freeze until you’re ready to bust them out, bake, and enjoy.
Filling empanadas: Place an empanada wrapper in the palm your hand and add a heaping spoonful of the filling. Make a cup with your hand, and pinch the empanada wrapper shut so that it completely encompasses the filling. Seal the empanada with a series of “twist and pinch” moves, or use a fork to embellish.
Man, you’re a genius!
2 tablespoons olive oil
1 onion, cut into thin slivers
2 garlic cloves, chopped
1 large or 2 small red peppers, like pimento, cut into thin slivers
1 tablespoon cumin, freshly toasted and ground
2 heaping cups shredded leftover turkey — go for white & dark meat
½ cup of white wine (reserve the rest for yourself)
1 cup of your favorite cheese, coarsely grated or cubed (we used a soft gouda, but Emmental, gruyère, mozzarella are all nice options)
12 empanada wrappers. Our favorite brand is La Saltena, para horno (oven)
Heat the olive oil in a large skillet and add the onion, garlic, and peppers. Saute until soft and fragrant. Stir in the cumin, and add the turkey. You'll need some wine: both for you and the filling. Add salt and pepper, taste, and allow it to cool before mixing in the cheese.
At this point, you can pop the filling in the fridge and assemble the empanadas another day (it will keep for at least a few days), or go straight to assembly.
To fill the empanadas, place an empanada wrapper in the palm your hand and add a heaping spoonful of the filling. Make a cup with your hand, and pinch the empanada wrapper shut so that it completely encompasses the filling. Seal the empanada with a series of "twist and pinch" moves, or use a fork to embellish.
Place all the empanada-cuties on a tray, prick each with a fork, and pop into the freezer. Once completely frozen, you can throw all the empanadas in a freezer bag for longer-term freezer storage.
When you're ready to dine, pre-heat your oven to 425°F.
Place all the empanadas on a parchment-lined baking tray, being careful not to crowd them too closely. Bake until golden.