These Turkey empanadas are a quick and easy preparation that includes stuffing the turkey, mashed potatoes and sauces with some complementary seasonings. The frozen sauces make this recipe especially easy.

Turkey empanadas are a fabulous way to use up all your Thanksgiving leftovers, and the little handy pies are delicious with a side of gravy.

What you need

1 (14 oz) package (about 14 oz) frozen pie crusts 1 1/2 cups cooked cooked turkey 1/3 cup turkey gravy (cold, leftover, or canned) 3/4 cup mashed potatoes (cold, seasoned) 2 tablespoons parsley (finely chopped) 3/4 cup shredded (iced, bread, or cornbread) Salt to taste Seasoned pepper 1 egg white beaten 1 teaspoon water 1 cup cranberry sauceHow to make it

Preheat oven to 400 F On a lightly glazed surface, pull each pastry around about 12 inches. Cut out 3 6-inch rounds, then slide the remaining indent to cut out 1 more 6-inch round. Repeat with the remaining pastry. In a small bowl, combine turkey with gravy; set aside. Combine potatoes with parsley in another small bowl. For each 6-inch round, ladle about 1 1/2 tablespoons mashed potatoes . Top with about 1 tablespoon of the rub, then about 2 to 3 tablespoons of the turkey mixture. Sprinkle with a little salt and pepper. Moisten the edges with water, turn over, and rub the ends of a fork. Cut a few slits in the top of some empanadas and place on parchment paper or a silicone-lined baking sheet. Drizzle the egg white with 1 teaspoon of water and lightly rub each empanada with the mixture. Bake for about 12 to 14 minutes or until nicely browned. Serve with cranberry sauce on the side. Nutritional Guidelines (per serving) Calories 2291 Total fat 79 g Saturated fat 19 g Saturated fat 27 g Cholesterol 904 mg Sodium 1,704 mg Carbohydrate 83 g Fiber 29 g Protein 315 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)