These Thanksgiving Leftover Pierogi’s are a hit! Recently, I became a huuuuge pierogi fan. I love cheese and potatoes, I mean, who doesn’t! I love them even more when they are deep fried in butter with onions!
I do not claim to be an expert in making them (this was my first time!). However, I was so surprised at how easily these came together. I was intimidated by the thought of making my own pierogi dough, much less assembling and cooking them successfully.
But I think it’s safe to say that with the help of my mother-in-law, it was a success.
When it comes to the filling for pierogis, the sky is really the limit. This is a great way to use up your leftovers after Thanksgiving.
Aside from the standard mashed potatoes, you can add leftover turkey, cranberry sauce, a little onion. You could also load these up with stuffing, mashed sweet potatoes, veggies, whatever you can mix up! Just make sure to add a little cheese to your filling!
It’s a fun and different twist on pierogis, while still tasting like an after Thanksgiving treat.
FOR THE DOUGH:
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- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 3 large eggs
- 1/2 cup butter, softened
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In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
FOR THE FILLING:
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1½ cups leftover mashed potatoes, chilled
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½ cup cooked turkey meat, shredded or chopped
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¼ cup very finely diced or grated onion
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3 tablespoons cranberry sauce
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1½ cups shredded sharp cheddar cheese
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1 teaspoon salt
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1 teaspoon black pepper
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In a bowl, mix together the potatoes, turkey, onion, cranberry sauce, and cheese until combined. Season, to taste, with salt and pepper.
FOR THE DIPPING SAUCE:
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½ cup sour cream
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1 teaspoon Dijon mustard
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1 teaspoon whole grain mustard
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Salt and pepper, to taste
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Butter, for the pan
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Dried cranberries, for serving
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Chopped parsley or chives, for serving
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Whisk together the ingredients and season, to taste, with salt and pepper. Set aside until you are ready to serve.
TO PREPARE:
Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi.
TO SERVE:
Garnish the warm buttery pierogi with cranberries and herbs. Drizzle any remaining butter in the pan over the pierogi. Serve immediately with the dipping sauce on the side.
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