Turkey and Mashed Potato Perogies

By KeyIngredient

Perogies are easy to make when you use wonton wrappers for the dough. If you can find round dumpling wrappers, these work equally well. Packed with leftovers, these perogies are not heavy and make a great Boxing Day meal to enjoy with friends. Use a 3-inch (8-cm) round cookie cutter to cut out rounds if using wonton wrappers.

Ingredients

• 1 cup (250 mL) finely chopped cooked turkey
• 1 cup (250 mL) mashed potatoes
• 1 cup (250 mL) shredded smoked old cheddar or Jarlsberg cheese
• 1/4 cup (50 mL) chopped fresh Italian parsley
• 1 1/2 tsp (7 mL) dried oregano
• 1/4 cup (50 mL) whipping cream
• Pinch salt and pepper
• One 400 g pkg dumpling or wonton wrappers
• 6 slices bacon
• 1 onion, chopped
• 1 cup (250 mL) cranberry sauce

Preparation

Step 1

1. Combine turkey, potatoes, cheese, parsley and oregano in large bowl. Drizzle with whipping cream and season with salt and pepper to taste. Stir until well combined.

2. Spoon 1 tbsp (15 mL) of the filling on half of a dumpling wrapper. Brush edge with water and fold in half to form half moon shape. Place on parchment-paper-lined baking sheet. Repeat with remaining ingredients and set aside.

3. Cook bacon in large nonstick skillet for about 8 minutes or until golden and crispy. Remove to paper-towel-lined plate. Add onion and cook stirring, for about 5 minutes or until golden. Remove from heat.

4. In a large pot of boiling salted water, gently add half of the perogies to the pot. Cook, stirring gently for about 2 minutes or until they float to the top. Using slotted spoon scoop out perogies and add to skillet with onions. Repeat with remaining perogies.

5. Return skillet to medium heat and pan-fry perogies for 5 minutes or until light golden. Chop or crumble bacon overtop and serve with cranberry sauce.


Serves 4 to 6