Recipe Time! – Turkey Dinner Pizza/Wild Rice and Ham Country Tart

Last week we celebrated Thanksgiving. We gave thanks for all we have been blessed with –family and friends — and we chowed down on a bounty of food. For most of us, the main dish was either turkey or ham. As usual, there were plenty of left overs and most people are content with eating the same thing for days (like me :D) but there are some that have no idea what to make out of what is left over. Today I am going to share two recipes – one for turkey and one for ham. That way you will at least have one new recipe for the holidays or whenever the mood strikes for some holiday eating.

The first one that I will share with you is from Pillsbury called Turkey Dinner Pizza. This recipe serves 8 (or 4 if you like to eat :D).

Turkey Dinner Pizza - photo courtesy of Pillsbury.com

Turkey Dinner Pizza – photo courtesy of Pillsbury.com

What you need:

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 3/4 cup jellied cranberry sauce (from 16-oz can)
  • 2 cups prepared stuffing
  • 1 cup shredded cooked turkey
  • 1/2 cup turkey gravy
  • 1 cup shredded Cheddar cheese (4 oz)

Directions:

1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 7 to 9 minutes or until light golden brown.
2 Spread cranberry sauce over partially baked crust. Evenly top with stuffing and turkey. Drizzle gravy over pizza; top with cheese.3 Bake 6 to 10 minutes longer or until edges of crust are golden brown and cheese is melted

Here is the recipe for ham, also from Pillsbury, called Wild Rice Ham Country Tart.This recipe serves 8.

Wild Rice and Ham Country Tart - photo courtesy of Pillsbury.com

Wild Rice and Ham Country Tart – photo courtesy of Pillsbury.com

What you need:

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

  • 1 cup cubed cooked ham
  • 1/2 cup cooked wild rice (from 15-oz can)
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onion tops
  • 1 jar (4.5 oz) Green Giant® sliced mushrooms, well drained

Custard:

  • 3 eggs
  • 1 cup sour cream
  • 1 tablespoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Topping:

  • 2 cups shredded Swiss cheese (8 oz)
  • 11 pecan halves

Directions:

1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.

4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

I hope that these recipes will come in handy this week as we finish up the last of the turkey and ham. I actually made soup out of my leftovers. I really love soup and with the weather getting colder (or in my case, getting warmer briefly) it is one of my all time favorite Fall/Winter comfort food to eat. My other favorite is turkey salad that my dad makes every year after Thanksgiving. I need to get that recipe…it is always so good! Yum!

Well it is time for me to sign off and take care of business. Wish you all a great day.

God Bless!

 

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