Thanksgiving Leftovers Pierogis


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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:

      • 5 cups all-purpose flour
      • 1 teaspoon salt
      • 1 cup water
      • 3 large eggs
      • 1/2 cup butter, softened

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:

      • 1½ cups leftover mashed potatoes, chilled

      • ½ cup cooked turkey meat, shredded or chopped

      • ¼ cup very finely diced or grated onion

      • 3 tablespoons cranberry sauce

      • 1½ cups shredded sharp cheddar cheese

      • 1 teaspoon salt

      • 1 teaspoon black pepper

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:

      • ½ cup sour cream

      • 1 teaspoon Dijon mustard

      • 1 teaspoon whole grain mustard

      • Salt and pepper, to taste

      • Butter, for the pan

      • Dried cranberries, for serving

      • Chopped parsley or chives, for serving

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.

About the Author

Monique Richard Cikota

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Hello there! I am the Officer Manager here at Heart O' the Hills Summer Camp for Girls. I have been blessed to work here for over 11 years and I love every minute of it! We are always here to talk camp so please do not hesitate to contact us! <3 Mo--

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