In a large bowl combine flour, salt and baking powder. Whisk to combine.
Using a pastry blender, cut in butter until flour mixture resembles coarse crumbles. Add cold water and mix with hands until a pliable dough forms.
Wrap dough in plastic wrap and transfer to fridge for at least 15 minutes.
Meanwhile, in a large bowl combine turkey, stuffing, onions, and green onion. Set aside.
Remove empanada dough from fridge and roll out to 1/8 inch thickness on a well floured surface.
Cut rounds using a 3-inch round cookie cutter (or cup/bowl). Dust rounds with flour and set aside. Combine scraps, roll out and cut rounds, continuing the process until no further rounds can be cut.
In a fry pan on medium heat, warm oil until it begins to ripple.
Using one round at a time, add 2 packed tablespoons of turkey mixture to center of round. Carefully fold over edges to create a half moon shape, then crimp and seal edges with a fork. Repeat with remaining rounds and filling.
Once empanadas are formed, fry in batches until golden and crisp on both sides. Drain empanadas on paper towels and serve hot.