Another one from the latest LCBO mag, I may have to buy and cook a turkey just to have these! If not, I'm bringing the recipe to VA for Christmas!
Turkey and Mashed Potatoes Perogies
1 Cup finely chopped cooked turkey
1 cup mashed potatoes
1 cup shredded smoked cheddar or Jarlsberg cheese
1/4 cup chopped fresh Italian parsely
1 1/2 tsp dried oregano
1/4 cup whippping cream
Pinch salt and pepper
6 slices bacon
1 onion chopped
1 cup cranberry sauce
Combine turkey, potatoes, cheese, parsely, and oregano in large bowl. Drizzle with whipping cream and season with S & P. Stir until well combined.
Spoon 1 Tbsp of the filling on half of a dumpling wrapper. (If using wonton wrappers, use a 3 inch round cookie cutter to cut out rounds). Brush edge with water and fold in half to form half moon shape. Place on parchment lined baking sheet. Repeat with remaining ingredients and set aside. (they don't say to crimp the edges well, but I would)
Cook bacon in large skillet until golden brown and crispy. Remove to paper towel lined plate. Add onion and cook until golden brown. Remove from heat.
In a large pot of boiling salted water, gently add half the perogies to the pot. Cook, stirring gently, for about 2 minutes, or until they float to the top. Scoop out with slotted spoon and add to skillet with onions. Repeat with remaining perogies.
Return the skillet to medium heat and panfry perogies for about 5 minutes or until light golden. Chop or crumble bacon over top, and serve with cranberries.
Serves 4 - 6.
Turkey and Mashed Potatoes Perogies
1 Cup finely chopped cooked turkey
1 cup mashed potatoes
1 cup shredded smoked cheddar or Jarlsberg cheese
1/4 cup chopped fresh Italian parsely
1 1/2 tsp dried oregano
1/4 cup whippping cream
Pinch salt and pepper
6 slices bacon
1 onion chopped
1 cup cranberry sauce
Combine turkey, potatoes, cheese, parsely, and oregano in large bowl. Drizzle with whipping cream and season with S & P. Stir until well combined.
Spoon 1 Tbsp of the filling on half of a dumpling wrapper. (If using wonton wrappers, use a 3 inch round cookie cutter to cut out rounds). Brush edge with water and fold in half to form half moon shape. Place on parchment lined baking sheet. Repeat with remaining ingredients and set aside. (they don't say to crimp the edges well, but I would)
Cook bacon in large skillet until golden brown and crispy. Remove to paper towel lined plate. Add onion and cook until golden brown. Remove from heat.
In a large pot of boiling salted water, gently add half the perogies to the pot. Cook, stirring gently, for about 2 minutes, or until they float to the top. Scoop out with slotted spoon and add to skillet with onions. Repeat with remaining perogies.
Return the skillet to medium heat and panfry perogies for about 5 minutes or until light golden. Chop or crumble bacon over top, and serve with cranberries.
Serves 4 - 6.
Practice safe lunch. Use a condiment.