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Pierogi with Sauerkraut and Turkey filling From: Irena Wojcik Gabon Mississauga Ontario Canada Ingredients: 2 slices bacon cut in 1 inch pieces. 1 large onion chopped 2 cups cooked turkey ( two thighs) I prefer the thigh meat pulsed on/off in processor until it resembles hamburger but not too fine, you do not want mush salt, pepper 1 - 28 oz can sauerkraut rinsed and drained. 1 pkg. (optional) dry mushrooms (soaked according to pkg directions) or 1 small tin mushrooms (rinsed and drained) Preparation: Saute the bacon and onion until translucent about 3-4 minutes in a deep frying pan. Add the sauerkraut, salt and pepper. Stir and cook for about half an hour on low-medium heat. Let it cool slightly. In food process or you already have your pulsed cooked turkey. Add the sauerkraut in four sections and pulse on/off twice with each addition. Tansfer this COURSE mixture to a bowl and cover and refrigerate until ready to use. Put about a tablespoon of this mixture into your cut out circles , seal, have your boiled water with salt and 1 tbsp. oil ready at a low boil and cook until the pierogi rise to the top. The way I do mine, is I have melted butter in a measuring cup ready and I put a little into a casserole dish, one that is about 9x13 . Then with each addition as I remove the pierogi from the water, with a slotted spoon, I put a little butter on top of each, sometimes I dip a pastry brush into the melted butter. If I transfer these to a plastic container they are already coated. So then I can freeze the rest. You cannot freeze these for more than two months. They lose their flavor. TO REHEAT: Place pierogi in a flower shape patter in a microwave container. Put some lettuce leaves on top to cover. Cover either with plastic wrap or a cover, and warm at MEDIUM for 4-5 minutes. The lettuce keeps them from drying out. This is how I reheat my leftover Christmas turkey.