How to Make Pierogi Using Thanksgiving Leftovers

How to Make Pierogi Using Thanksgiving Leftovers

These plump pierogi are filled with all the best Thanksgiving leftovers: turkey, mashed potatoes, stuffing, and gravy!

You can cook them right away or freeze them for future dinners!

Here are the ingredients you'll need to make them!

Pierogi Dough

Mix the dry ingredients together, then add hot water and olive oil. Mix, then knead until smooth. Cover and set aside.

Pierogi Filling

Mix together mashed potatoes, turkey, and stuffing. Chunkier stuffing may need to be chopped first!

Pierogi Filling

Add just enough gravy to bind the filling without making it sticky or wet. Then mix in the dried cranberries.

Working with half the dough at a time, roll it out thin enough that it is almost see-through but not quite. Then cut out rounds using a pierogi press or round cutter.

Using a Pierogi Press

Roll each dough round a little bigger so that it fills the pierogi press to the edges.

Using a Pierogi Press

Shape the filling into a log and smush it into one side. Fold the other half of the dough over it, then close the pierogi press and press down to seal.

Shaping Pierogi by Hand

Place the log of filling in the center, pinch the dough together at the top, then pinch down each side to seal and flatten into a half moon shape.

To freeze, arrange pierogi on lightly floured sheet pan. Freeze 30-60 minutes, then transfer to an airtight container or bag to freeze completely.

Cook pierogi by pan frying both sides in butter to get them crispy, then steam to soften and cook through.

Serve with gravy or cranberry sauce on the side!

Swipe up for the full recipe + even more tips!