Turkey & Chestnut Pastry Slice

Turkey & Chestnut Pastry Slice

Turkey & Chestnut Pastry Slice

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Does that turkey you cooked keep on giving? With New Year’s celebrations just around the corner, it’s wise to tuck away a portion of that leftover turkey for my Turkey & Chestnut Pastry Slice. Chunks of turkey, shiitake mushrooms and shallots marry with cream cheese and topped with cranberry sauce and roasted chestnuts. It’s a wonderful combination tucked inside flaky and golden puff pastry. This Turkey & Chestnut Pastry Slice makes a lovely appetizer and can be made several hours ahead and baked when ready to serve.

A basket of chestnuts on a wooden board ready to be sliced for Turkey & Chestnut Pastry Slice.
Assesmbly of Turkey & Chestnut Pastry Roll on a parchment lined tray and egg wash on the side.

The roasted chestnuts are an added step but give a little sweetness and texture to this dish, plus the extra chestnuts are great to eat on their own or as part of an appetizer or dessert board. Roasted chestnuts are also great as a sweet puree used in other desserts or made into jam. Here’s a couple of ways to use up the extras from The Spruce Eats, that is if they make it that long.

Vegetarian and Vegan Roasted Chestnut Soup

Chestnut Stuffing

A golden baked Turkey & Chestnut Pastry Slice served whole on a wooden board garnished with fresh parsley.

I’d like to wish everyone a happy and healthy year ahead! I look forward to creating and sharing great recipes with you. This blogging side hustle of mine is what keeps me sane some days, focusing my thoughts on delicious food and having fun with my passion. Have a Happy New Year and all the best in 2021.

Slices of Turkey & Chestnut Pastry Slice arranged on a grey plate with cranberry sauce and fresh thyme.

Slices of Turkey & Chestnut Pastry Slice arranged on a grey plate with cranberry sauce and fresh thyme.
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Turkey & Chestnut Pastry Slice

Course Appetizer
Keyword appetizer, chestnuts, cranberry sauce, cream cheese, entertaining, gruyere, leftover turkey, mushrooms, party food, puff pastry, sage, shiitake
Prep Time 1 hour
Cook Time 25 minutes
Resting Time 10 minutes

Ingredients

  • 1 pound fresh chestnuts
  • 1 tbsp olive oil
  • 2 ounces thinly sliced shiitake mushrooms
  • 1 shallot finely diced
  • 4 ounces cream cheese
  • 1/2 tsp dried sage
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup cooked turkey, diced small
  • 2 ounces Gruyere cheese, grated
  • 1 sheet puff pastry
  • 1/3 cup cranberry sauce
  • 1 large egg

Instructions

  • Preheat oven 400°F.
  • Bring a medium pot of water to a simmer, meanwhile rinse chestnuts and cut a slit across the rounded side of the chestnut being careful not cut into the meat too much. It helps to lay the chestnut flat and use a sharp knife or a chestnut knife. Once the water is at a simmer drop in the chestnuts, cover and simmer on low for 10-12 minutes.
  • Drain chestnuts and arrange in a single layer on a baking tray with the cut side up. Bake for 20 minutes. Remove from oven and cover with a kitchen towel and allow to cool enough to handle. Once cool split open the shell by prying apart at the cut seam to remove the outer shell and release the meaty chestnut.
  • Coarsely chop 10 chestnuts and save the remainder for another use. They are great eaten as they are or as a salad topper, in stuffing and many desserts.
  • Increase oven temperature to 425°F.
  • Heat olive oil in a medium skillet and add shallots and mushrooms. Sauté until soft and moisture from the mushrooms has evaporated, about 5-7 minutes.
  • In a medium bowl cream together cream cheese, sage, salt, pepper. Fold in the sautéed mushrooms, diced turkey and Gruyere cheese.
  • Lay the sheet of puff pastry on a sheet of parchment big enough for your baking tray. Roll pastry to a 12"x12" square (the original sheet will be 10"x10"). If using a block of puff pastry roll out to 12"x12".
  • Cut 1" wide fingers that are no more than 4" long down parallel sides of the pastry square, leaving an uncut center strip that is at least 4" wide (see photo).
  • Spread the turkey mixture evenly along the uncut center portion of the pastry sheet.
  • Spread evenly with cranberry sauce and top with chopped chestnuts.
  • Wrap the pastry by bringing the pastry fingers across the filling, alternating sides as you go and tucking or crimping the ends. It's okay to have a few spaces between fingers.
  • Using the parchment, move pastry to your baking tray.
  • In a small bowl whisk together egg and 1 tbsp of water. Brush the prepared pastry with egg wash and bake for 25-28 minutes on middle rack.
  • Remove from oven and allow to rest for 10-15 minutes before slicing and serving. The center will firm up a little as it cools making it easier to slice and eat.

Notes

-While chestnuts are boiling, baking and cooling you can assemble the pastry roll up until topping with chestnuts for optimal usage of time.
-The Turkey & Chestnut Pastry Slice can be prepped up to the egg wash, cover well and refrigerated up to 3 hours in advance.  When ready, brush with egg wash and bake.

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Leftover Turkey Dinner Strata

Leftover Turkey Dinner Strata

A piece of baked Leftover Turkey Dinner Strata served with gravy and cranberry sauce.

Leftover Turkey Dinner Strata

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It’s time to re-think your turkey dinner leftovers and pass over the usual soup and pasta recipes for this spectacular Leftover Turkey Dinner Strata. It doesn’t just gobble up your leftover turkey, but also dressing, gravy and cranberry sauce. It’s quick and easy to put together because everything is already cooked. So a little chopping and assembly are all you need to do. Like most Stratas, this one can be made up to a day ahead and baked at your convenience the next day. It makes a great brunch, lunch or dinner dish, and it makes a 9×13 pan to feed your hungry family and guests. This Strata gets a huge thumbs up for practicality and tastiness.

Bread, turkey and dressing tossing together in a large bowl in preparation for Leftover Turkey Dinner Strata.
Leftover Turkey Dinner Strata assembled and ready to bake in a white casserole dish.

Chunks of bread, cubed turkey, and herby dressing get speckled with cranberry sauce and soaked in an eggy bath for a great twist on leftovers. I like to serve it with leftover gravy and additional cranberry sauce on the side. It’s a great casserole to feed a crowd and rewarms nicely in the microwave the next day, however, it is recommended to eat within two days of baking. So go ahead and cook that big ol’ bird and cook up a litre of cranberry sauce because this yummy Strata has your back and won’t let your money or efforts go to waste.

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Leftover Turkey Dinner Strata

Course Main Course
Keyword bread, casserole, Christmas leftovers, dairy, eggs, leftover turkey, leftovers, make ahead, poultry casserole, poultry recipe, strata, turkey, turkey casserole
Cook Time 1 hour
Servings 8 people

Ingredients

  • 1 medium white onion, diced
  • 1 tbsp oil
  • 12 ounces crustless white country style/sourdough bread, cubed
  • 3 cups leftover dressing/stuffing, crumbled
  • 3 cups leftover turkey, large dice
  • 8 ounces Gruyere cheese, grated, divided about 2 cups lightly packed
  • 3 cups 2% milk
  • 12 large eggs
  • 1 tsp dried parsley
  • 1 tsp poultry seasoning
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 1 cup leftover cranberry sauce

Instructions

  • Add oil to a medium skillet and heat to medium. Add diced onion and cook, stirring often until soft 5-7 minutes. Set aside.
  • In a large bowl toss together bread, dressing, turkey, cooked onions and half of the Gruyere cheese.
  • In a medium bowl whisk together milk, egg, and seasonings.
  • Lightly grease a 9"x13" casserole dish. Spread evenly with half of the bread mixture. Dot with half of the cranberry sauce. Repeat with remaining bread mixture and cranberry.
  • Pour egg mixture evenly over bread, whisking occasionally as you go to distribute seasoning. Sprinkle with remaining Gruyere cheese.
  • Cover and refrigerate for at least 4 hours but preferably overnight.
  • Preheat oven to 350°F and bake uncovered on middle rack for about an hour until Strata is puffed and golden. Remove from oven and allow to rest uncovered for 15-20 minutes before cutting into 12 pieces (3x4). Serve with leftover gravy and additional cranberry sauce.

Notes

-The Strata will last for up to 2 days in the fridge and rewarms nicely on medium power in the microwave.
-The dressing I used would be considered a traditional dressing.
-Want to make this recipe but don't have quite enough leftovers?  Half the recipe and bake in an 8x8 casserole dish.

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Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Cranberry Pork Rib Roast

Cranberry Pork Rib Roast

Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

Cranberry Pork Rib Roast
Print Recipe
    Servings Prep Time
    6-10 people 30 minutes
    Cook Time Passive Time
    120 minutes 20-30 minutes
    Servings Prep Time
    6-10 people 30 minutes
    Cook Time Passive Time
    120 minutes 20-30 minutes
    Cranberry Pork Rib Roast
    Print Recipe
      Servings Prep Time
      6-10 people 30 minutes
      Cook Time Passive Time
      120 minutes 20-30 minutes
      Servings Prep Time
      6-10 people 30 minutes
      Cook Time Passive Time
      120 minutes 20-30 minutes
      Ingredients
      Servings: people
      Instructions
      Pork Rib Roast
      1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
      2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
      Cranberry Apple Sauce
      1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
      2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.