With Thanksgiving on Thursday, I thought it would be appropriate to feature this week’s most popular food as today’s Healthy Ingredient. Yes, turkey is healthy – it is a good source of iron and many B vitamins, including B6, niacin, and riboflavin. When selecting your slice(s) of turkey from the Thanksgiving table, be sure to choose white meat, without any skin, to keep fat intake to a minimum (most of the saturated fat in turkey can be found in dark meat and the skin). You probably have a favorite way to cook turkey for the Big Day, so here’s a recipe for the day after, when you need a little help getting rid of all those leftovers.
1 ½ cups finely chopped leftover cooked turkey
¾ cup leftover mashed potatoes
½ cup cooked pumpkin pie filling from leftover pie
½ teaspoon ground cumin
¼ teaspoon curry powder
Pepper, to taste
1 package frozen puff pastry, thawed but refrigerated
1 large egg
- Preheat the oven to 350 degrees.
- Using a food processor, grind 1 cup turkey for about 5 seconds. Transfer to a medium bowl.
- Add the remaining chopped turkey, potatoes, pumpkin pie filling, cumin and curry powder. Season with pepper.
- On a lightly floured surface, roll out the puff pastry dough ⅛-inch thick. Using a 3-inch round cookie cutter, cut out 32 disks, gathering the scraps and rerolling.
- Place 1 tablespoon of turkey mixture on each disk. Dampen the disk rims with water and fold the dough over into a half-circle, pressing the seams with a fork to seal.
- Beat the egg with 2 teaspoons water. Place the samosas on 2 nonstick baking sheets and brush with egg wash. Bake, switching the pans halfway through, until golden, about 25 minutes; serve warm. Makes 16 servings.
Recipe from Every Day with Rachael Ray, November 2007