Pizza pie

Turkey and cranberries and pie – oh my! With Christmas just recently over, you’ve no doubt had your share of festive feasts and perhaps still have all the leftovers in your fridge. But if the thought of a reheated turkey dinner makes you want to hibernate, you might be interested in this idea for repurposing your Christmas leftovers into pie of a different variety.

We discovered this recipe in the fall 2011 issue of All You Need is Cheese as a tip for reusing your Thanksgiving leftovers. But since many North Americans enjoy turkey at this time of year as well, we don’t see why it can’t be transferable to the Christmas season.

Incorporating just about everything but the stuffing and adding a delicious smoked gouda to tie it all together, you’ll never have another hot turkey sandwich again after trying this…

Ingredients:

1 store-bought thin pizza crust about 12˝ (30 cm) in diameter
1/4 cup (60 ml) cranberry sauce
1 tbsp (15 ml) fresh rosemary or 1 tsp (5 ml) dried rosemary
1 cup (250 ml) cooked turkey leftovers, diced
2 tbsp (30 ml) leftover turkey sauce
½ cup (125 ml) zucchini, sliced
1/2 cup (125 ml) sliced mushrooms
1/4 cup (60 ml) sliced red onions
1 cup (250 ml) grated Canadian Smoked Gouda
4 oz (120 g) Canadian Cream cheese

Directions:

Preheat oven to 425oF (220oC). Place pizza crust on a parchment-covered baking sheet. Evenly spread out cranberry sauce. Add toppings, finishing with cream cheese spoonfuls or cubes.

Bake about 15 minutes or until cheeses are slightly golden.

Serve and savour!

If you’re feeling really adventurous, you could make your own pizza dough with your favourite recipe and add fresh sage or poultry seasoning to the mix so the dough is akin to stuffing. Then this dish truly would be all of the best elements of a traditional Christmas meal, in a unique, non-traditional dish.

For more recipe ideas, visit www.scratchanddent.ca or stop by the store at 407 Gage Avenue, Unit #4 in Kitchener. A friendly staff member would be happy to help you or take your questions at 519-743-3623.