Did She Just Say Thanksgiving Leftovers?
February 7, 2012
Yes, I really am talking about Thanksgiving leftovers in February. If you’re my Facebook friend (and if you’re not, I have to ask “why not?”) you may have seen my November posts about cooking my first Thanksgiving turkey. I sought out turkey tips from everyone. And got some doozies. After many hours of research and internal debate, I went with a classic brine (kosher salt and sugar) and then filled the cavity with a mix of onions, carrots, celery and thyme, and added garlic, bay leaves and white wine to the pan. It was a success!
But it was a big bird for two. So I immediately froze some, and finally pulled it out this week to make a rustic turkey tart. Although the recipe calls for mushrooms (ick) I still made it. I just substituted broccolini and diced celery. You can easily make this anytime with a roast chicken from the grocery store or leftovers from a scratch chicken. And I highly recommend it, as it’s a nice change from the sandwich leftover option. But be warned, this is not the healthiest interpretation. Does anyone else still have Thanksgiving turkey in their freezer?
Rustic Turkey Tart Recipe from America’s Test Kitchen “Cooking for Two 2010”
Ingredients:
1 tablespoon unsalted butter
4 ounces white mushrooms, trimmed and sliced thin
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 tablespoon unbleached all-purpose flour
¼ cup low-sodium chicken broth
¼ cup heavy cream
10 ounces cooked turkey, shredded (about 2 cups)
1 scallion, sliced thin
Salt and pepper
1 Pillsbury Just Unroll! or other store-bought pie crust
2 ounces goat or feta cheese, crumbled (about ½ cup)
1 egg white, lightly beaten
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees.
2. Melt the butter in a 10-inch skillet over medium heat. Add the mushrooms and thyme and cook until the mushrooms release their liquid and begin to brown, 5 to 7 minutes Stir in the flour and cook for 1 minute. Whisk in the broth and cream, bring to a simmer, and cook until thickened, about 1 minute. Off the heat, stir in the turkey and scallion and season with salt and pepper to taste.
3. Roll out the dough into a 9-inch round, about 3/8 inch thick on a rimmed baking sheet lined with parchment paper, reshape as needed. Spread the turkey filling in the center of the dough, leaving a 1-½ inch border, sprinkle with the cheese. Fold the edge of the dough in over the filling, pleating it every 1 to 2 inches as needed, and lightly brush with the egg white.
4. Bake the tart until the crust is golden and crisp and the filling is heated through, 35 to 40 minutes. Let the tart cool slightly on the baking sheet for 5 minutes before serving. Serves 2.
