photo by estebandid

I was really lucky at Thanksgiving this year…

I haven't had a Thanksgiving tradition, per se, in a long time.  Friends, family, friends of friends, pot lucks - Thanksgiving has been more about spending time with people than about tradition.  This year, I got to spend some time with great friends and have a fantastic meal.  Exceptional meal - perhaps the best lamb I have ever had.  Here's where the lucky part comes in - I was sent home with a huge quantity of leftovers.  Score.

There's a good chance others are dealing with large amounts of leftovers too.  Turkey sandwiches are great, but it seems like there are some interesting alternatives in the world of street food.

I chose empanadas, in part because its been a while since I made empanadas, but mostly because empanadas and meat pies need a considerable amount of protein.  This recipe would be great with any turkey meat, but I used dark meat from the legs.     

This is a spicy recipe, so if you don't like spice, cut way back on the hot pepper.  I use the same chilies that I use in chili - in this case Texas Red. 

I decided to make the shells (rather than picking up the pre-made La Salteña) and I think it was a perfect match.  If you make these, I recommend the same path.  I served these with mango salsa.

Turkey & Ham empanadas

Filling:

3 Tbsp olive oil

2 medium onions, diced

3 cloves garlic, minced

2 bay leaves

1 tsp salt

1 1/2 tsp dried red chili

1 tsp hot red chili, cayenne or reshampatti

1 tsp paprika

1/2 tsp cumin

1/2 tsp mexican oregano

1/2 tsp sugar

1/2 tsp black pepper

1 cup chicken stock

1/2 cup white wine

1/2 cup green olives, sliced

1/2 cup raisins

1 1/2 cups cooked turkey, diced

1 cup cooked ham, diced

Directions

1. Heat the oil in a cast iron skillet over medium heat.
2. Sauté the onion, garlic and bay leaves until the onion begins to soften and become translucent.
3. Add all the spices and cook for two minutes.
4. Add stock and wine, bring to a boil, reduce heat and simmer for 10 minutes.
5. Add olives, raisins, turkey and ham.  Return to a boil and simmer on low heat for 10 minutes.
6. Remove from heat and remove bay leaves.  Allow to cool before finishing.
7. Finish using the recipe for finishing empanadas