CURRY TURKEY STUFFED PUFF PASTRIES

This one is a classic in my family for Thanksgiving leftovers so definitely keep it in mind around the holidays. That said, I would imagine pulled chicken breasts would also work great if you aren’t making a turkey :)

THE SAUCE:
4 celery stocks (chopped)
1 carrot (chopped)
4 garlic cloves (chopped)
1 white onions (chopped)
1 Qt sour cream (can be substituted for greek yogurt)
1 can store bought cream of mushroom soup
1-1/2 cups of leftover turkey (or chopped chicken breasts if using that instead)
salt/pepper/red pepper flakes
2 tsp curry powder
Package of store bought puff pastries

Sauté chopped celery, onions & garlic in a medium pan with olive oil for about 5-7 minutes. Add in sour cream (or greek yogurt) for another 5 min until all mixed together. Add in cream of mushroom soup and combine. After another 2-3 min add in leftover turkey, curry powder, salt, pepper and red pepper flakes and combine all together. Meanwhile, bake puff pastries in oven on 425 for 18 min. Scoop in turkey mixture and enjoy!