Turkey and Cranberry Pizza

Yup...you heard me correctly...turkey pizza.  And it was really good!  If you can believe it I'm almost out of leftover turkey!  Thank goodness because I'm starting to get sick of it and its only the Sunday after Thanksgiving.

Now I'm not really sure what the definition of a pizza is...does it have to have sauce?  Does it have to be on dough?  Hold on a sec while I look it up.  Oh, ok here is the definition...

pizza: a flat, open-faced baked pie of Italian origin, consisting of a thin layer ofbread dough topped with spiced tomato sauce and cheese, often garnishedwith anchovies, sausage slices, mushrooms, etc.


Ut oh...based on that definition I better change the name of my dish.  Nah!  I like to think that I had a turkey pizza, even if I didn't have the right ingredients.

Turkey Pizza


Ingredients
1 8" whole wheat tortilla
2 1/2 tablespoons cranberry sauce
2 tablespoons soft goat cheese (or cream cheese)
2 tablespoons shredded mozzarella cheese
1 cup chopped turkey

Directions
1. Preheat oven to 400 degrees.  Place tortilla on baking sheet and place in preheated oven, 4 minutes per side to get crispy.
2. Put cranberry sauce on toasted tortilla and spread around, top with turkey, crumbled goat cheese and mozzarella.
3. Place tortilla pizza back in oven until turkey is warm and cheese is melted, about 8-10 minutes.

Turkey Pot Pies

Of course we had tons of turkey leftover from Thanksgiving.  That's what happens when you cook two 12lb turkeys for 6 people!  I've always wanted to try my hand at making my own pot pies but never got around to it so last night I finally did it.  And I'm not bragging or anything but they were YUMMY!!!!!  My hubby really liked them, of course he likes most of the stuff I make :)

Leftover Turkey Pot Pie

Ingredients
Note:  These are estimations because I didn't measure anything as I was making the pies! 
3 tablespoons butter
1 medium onion, diced
3/4 cup diced celery
2 medium carrots, diced
3 medium red potatoes, peeled and diced
1/4 cup flour
salt and pepper to taste
1 quart chicken broth/stock
10.5 oz can of condensed cream of mushroom soup
3 cups diced turkey
1/2 cup frozen peas
3 pre-made pie crusts

Directions
1. Preheat oven to 400 degrees.  In a large skillet sauté onions, celery, carrots and potatoes in butter until tender, approximately 7-9 minutes.
2. Add flour and salt and pepper, cook for a minute or two to get the flour taste cooked off.  After two minutes add approximately 2 cups of the chicken stock to the pan.  Let simmer for 5 minutes until its starts to thicken.  Once the mixture is thick add can of soup, turkey and peas.
3. In individual pie pans put a piece of pie crust on the bottom, fill with turkey mixture and top with more pie crust.  Make sure to cut a slit in the top of the pie crust so the steam has a place to escape while baking.
4. Bake pies for approximately 30 minutes, or until pie crust on top is golden brown.








Note:  I only had 2 pie crusts when I went to make these (1 box has 2 crusts in it) so when I ran out of pie crust for the tops of my pies I had to improvise.  I dug through my refrigerator trying to find something to use for the top of my pies.  I came across a can of crescent rolls that I had leftover from Thanksgiving.  I popped them open, took two of the triangles, rolled them together and put it on top of the pie.  If you do this, like I did, make sure you either turn down the temperature of your oven and/or reduce the cooking time.  My pies with the crescent rolls on top were down within 20 minutes.  I tried both pies and I preferred the ones with the crescent rolls on top, they were flakier.