Thanksgiving Leftover Turkey and Fixin's Pop Tarts
Prep time: 
Cook time: 
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Yield: 9 to 12 Pop Tarts depending on size and what you can get out of dough scraps
Chill time for herbed pie dough: About 2 hours
Herbed All-Butter Flaky Pie Dough
  • 3 cups all-purpose flour, chilled
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 12 tablespoons (1½ sticks) unsalted butter, cut into ½-inch pieces and frozen
  • About 6 tablespoons ice water (optional - remove 1 tablespoon of ice water and replace with 1 tablespoon apple cider vinegar)
Pop Tart Filling
  • 1 cup plus 2 tablespoons chopped turkey breast meat*
  • 9 heaping tablespoons stuffing
  • 9 tablespoons cranberry sauce
  • OR - any combination of leftover sides you prefer, a tablespoon or small amount of each like sweet potato casserole, mashed potatoes, vegetables, etc.
  • 1 egg, beaten
  • Grated parmesan, or any hard, aged Italian cheese you like
For the Herbed Pie Dough
  1. Blend first 6 ingredients in processor until herbs are very finely chopped. Add frozen butter. Pulse processor until mixture resembles coarse meal. (Alternatively, you can do this by hand, chopping the herns finely before adding them to the flour, then cutting the frozen butter in with a pastry cutter)..
  2. Transfer mixture to large bowl. Using a fork, mix enough ice water into flour mixture to form moist clumps.You want it to look raggedy with lumps of butter. Gather dough onto a piece of plastic wrap and gently flatten into rectangle. Wrap tightly and chill 30 minutes. (Can be made 2 days ahead. Keep chilled, or you can freeze for 1 month)
Roll, Cut, Assemble, and Bake PopTarts
  1. Preheat oven to 350 F. Remove dough from the refrigerator and let dough sit a few minutes until workable.
  2. Place chilled dough on a lightly floured work surface. Cut out as many 4-inch x 6-inch rectangles (or 3-inch x 5-inch for more pop tarts) as you can. Wrap and refrigerate dough scraps, since you may have enough for another pop tart or two, which you will rest in fridge and bake as above.
  3. Brush half the rectangles of dough lightly with beaten egg. Let sit until egg is tacky instead of wet and slippery, about 5 minutes.
  4. Spread 1 tablespoon stuffing over each of the egg brushed rectangles, leaving about ½-inch, or a bit more, clean along each edge around the rectangle so you'll be able to seal them. Top stuffing with 1 to 2 tablespoons chopped turkey and 1 tablespoon of cranberry sauce (or whatever combination of leftovers you use, 1 tablespoon of each), spreading each layer so it covers up to the ½-inch clean edges. Repeat with the rest of the egg washed dough rectangles.ALTERNATIVELY, if you're not making the pop tarts with different combinations of leftovers to please each person's taste, like I did, combine all of the leftovers you want to use and spoon about ¼ to ⅓ cup of it on each pop tart, then continue with topping and sealing as directed in recipe.
  5. Top each filled rectangle of dough with a rectangle not brushed with beaten egg. Press down each edge to seal it well, then press the tines of a fork all around the edges of the rectangles to seal. Repeat with remaining pop tarts.If you're not going to bake them immediately - NOW is the time to freeze them. Place tarts on baking sheet and freeze until frozen solid. Place them in a freezer bag and freeze up to 3 months. To bake frozen, add 5 to 10 minutes to original baking time in a 350 F preheated oven.
  6. Gently lift pop tarts and place on a parchment or silpat lined baking sheet. Brush each pop tart with remaining beaten egg, and sprinkle with some parmesan or any hard Italian grating cheese you prefer. Poke holes to vent the pop tarts. I poked three rows with a fork.
  7. Place baking sheet with pop tarts in refrigerator for 30 minutes. No need to cover them since they're brushed with egg wash. Roll out dough scraps and make more pop tarts. I got two more to make 12.
  8. Remove baking sheet from refrigerator and place in preheated oven. Bake for 25-30 minutes, until light golden brown.If you want to freeze them already baked - let cool to room temperature, then freeze them on a baking sheet. Place frozen, baked pop tarts in a freezer bag for up to 3 months, To serve and eat, bake in a preheated 350 F oven or toaster oven for about 15 to 20 minutes OR let thaw, then heat them in a pop-up toaster for a few minutes.
* You can make these completely vegetarian by omitting the turkey. So many possibilities!
Recipe by parsley sage sweet at