One of the best parts of Thanksgiving doesn’t even take place on Thursday. I (and I’m assuming many others) look forward to the leftovers as much as the original meal. Friday always includes a Thanksgiving sandwich (which you can actually get a version of in Delaware all year long at Capriotti‘s called the “Bobby” mmm). Saturday tends to be my own version of the Wawa Turkey Bowl. By Sunday, I’m starting to run out of creative ways to mush my leftovers into a new meal.
The makers of Clos de los Siete came to my rescue! Clos de los Siete is an Argentine red wine that is made from seven vineyards in the foothills of the Andes. The wine is a mixture of 57% malbec, 15% merlot, 15% cabernet sauvignon, 10% syrah and 3% petit verdot that is a really nice complement to turkey. Azul Argentine Bistro in New York created a recipe that uses Thanksgiving leftovers along with some spices to create Wine Infused Thanksgiving leftover Empanadas, how fantastic does that sound?
Ingredients:
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 medium white onion, finely chopped
- 1 garlic clove, minced
- 1 sweet potato, peeled and finely diced (about 1 cup)
- 1 pound turkey breast, shredded (about 1 cup)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 cup Clos de los Siete wine
- 1-2 packages store-bought empanada discs (note: mine have annatto in them which is why they are orange)
- 1 egg, lightly beaten
- ¼ cup water
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