SARASOTA'S EASY LEFTOVER TURKEY, LEEK AND POTATO TART
A unique way to use up turkey, mashed potatoes and cranberry sauce. Add a couple of fresh ingredients and this goes together in no time. Now, if like many, who have steamed green beans for Thanksgiving, try reinventing them by a quick saute with shallots, mushrooms, and a little balsamic vinegar. Just 4-5 minutes and you have a great way to use up those beans and it makes a great side dish with this. And don't forget to use up that pumpkin pie in a parfait with honey whipped cream, walnuts and ginger snaps.
Provided by SarasotaCook
Categories Potato
Time 50m
Yield 4-8 Slices, 4 serving(s)
Number Of Ingredients 13
Steps:
- Leeks -- In a small sauce pan on medium high heat, add the butter and melt. Then add the garlic, leeks and cook on medium (you don't want to brown them) for about 5 minutes until tender. Then add in the scallions and diced turkey and cook another minute. Don't forget to salt and pepper well.
- Crust -- As the leeks saute, make your crust. Now I prefer to use a tart pan, but not everyone has one. You can make a rough or rustic tart and just lightly crimp the sides up around the tart which is fine. But you want something around 10-12" round. A pizza pan also works for this and you can also make this on a pizza stone. If making it on a pizza stone or a pizza pan I line with parchment paper, so it doesn't stick (not necessary, just something I liked to do). If using a tart pan, spray with non stick spray.
- Unroll the pizza dough and roll on a floured surface into a circle. About 14-16", thin but you don't want it falling apart. Then in the tart pan, pat on the bottom and then pat up the sides. If using a pizza stone, pan, etc., don't crimp up the edges until you fill the crust with the fillings.
- Potatoes -- To your leftover potatoes, add in the chives, egg, garlic, and 1/4 cup cheese. Mix the potatoes well and then spread the potato mixture on to the pizza dough.
- Note: If using fresh homemade mashed potatoes vs leftovers, just make a basic recipe with butter and cream and then add in the chives, egg, garlic and cheese liked stated above.
- Tart -- For the tart pan, fill the bottom of the pan. If using a pizza stone or pizza pan, spread the potatoes on the pizza dough leaving 2" around the edge so you can fold them over form a crust. Just don't fill it all the way to the edge.
- Leeks and Turkey -- Spread the leeks, scallion, garlic and turkey mixture over the potato and top with the remaining cheese.
- Bake -- In a 375 degree oven, bake for 20 minutes until golden brown. If using a pizza stone, don't forget to heat up the stone first. After the cheese is melted and the crust is golden brown, remove and let set just 5 minutes before serving.
- Serving -- Cut in slices like a pizza and serve with a scoop of cranberry sauce on the top. Serve with balsamic green beans and a pumpkin parfait. Leftovers are great!
Nutrition Facts : Calories 204.1, Fat 7.9, SaturatedFat 4.3, Cholesterol 76.4, Sodium 200.1, Carbohydrate 24.9, Fiber 3.2, Sugar 4, Protein 9.7
LEFTOVER TURKEY AND MASHED POTATO PIE
Throwing together leftover turkey and mashed potatoes after Thanksgiving turned out to be one of my best kitchen creations!
Provided by Melissa Kay
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
- Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 402.6 calories, Carbohydrate 31.6 g, Cholesterol 80.2 mg, Fat 23.9 g, Fiber 2.5 g, Protein 15 g, SaturatedFat 11.1 g, Sodium 747.8 mg, Sugar 4.1 g
LEEK, POTATO, AND FONTINA TART
Make and share this Leek, Potato, and Fontina Tart recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.
- Place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender.
- Drain. Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients (chives through egg) in a large bowl; mash with a potato masher.
- Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray. Unroll dough onto a lightly floured surface; let rest 5 minutes.
- Pat dough into bottom and up sides of pan. Spread the potato mixture into dough. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.
- Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.
Nutrition Facts : Calories 255, Fat 11.7, SaturatedFat 6.8, Cholesterol 84.4, Sodium 296.2, Carbohydrate 30.6, Fiber 3.1, Sugar 4.2, Protein 8.3
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