Mixed 1 cup of taters, 1 cup of diced turkey, and 1 cup of stuffing:
Made pierogi dough:
3 cups of flour
1 tsp salt
3/4 cup lukewarm water
2 tbsp softened butter
Mix, kneed for 5 minutes, let rest 30 minutes:
Ran through the pasta machine. Took from a 7 to a 5 through the roller.
Cut out rounds with a pint glass, added a scoop of filling, then pinched shut.
First, I was surprised that they held together. But, they were exactly what I was looking for: a taste of Thanksgiving in a dough package. These will be great in May.
We froze individually on a cookie sheet lined with wax paper sprayed with cooking spray. Then, we vacuum packed when frozen.
We hope this gives you an idea of something to do with your leftovers that you just might be sick of by now.
Just one hint. When cooking frozen, place in boiling water until floating. The pierogi will be done at that point.
Somewhere, a bunch of Polish grandmothers in Heaven are applauding or rolling their eyes...
Thanks for stopping by,