Volume 9, Issue 90 - November 4, 2005

Hello Recipe Club,

Today is the 5th and final day and although I'm not an Iron Chef with ideas of how to make leftover turkey and stuffing into a dessert, I'll give you some suggestions that may help out during the remainder of the season whether it's a football game, snack, or an impromptu visit from friends.

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Turkey Pita Pizza Party

One of our favorite recipes is pizza, but just not an ordinary pizza. We prefer our personally customized individual home made pizza. You don't even have to worry about making the dough. We've found that instead of making dough, pita bread works just fine as an excellent substitute.

We also like to have all the various additions to pizza laid out in small dishes so that each person can add their own toppings. The only thing you need to do is have a preheated oven at 450 degrees, pizza pans, or baking sheets, and serving dishes at the ready.

Makes 6 or more servings

Ingredients:

6 or more slices of pita bread
olive oil
2 cups tomato sauce (see recipe below)

Suggested list of various toppings that should be placed on individual dishes so everyone can create their own combination of flavors. We prefer using our fingers to select items but you can place a spoon with each dish.

shredded cheeses (mozzarella, Asiago, parmesan, feta, goat, or a smoked variety)
4 cups shredded cooked turkey (leftovers)
2 cups quick tomato sauce (see recipe below)

We would suggest between 1/4 and 1/2 cup of each of the following items. Any additional amount can be added depending on the number of people being served and items that will be used the most.

capers
olives, chopped
baby basil leaves
freshly ground pepper
roasted garlic cloves
slices of fresh plum tomatoes
anchovy fillets
thin slices of red onions
pine nuts
dried rosemary, sage or other herb seasonings
roasted peppers
fresh sliced mushrooms
crushed red pepper

Preparation:

Preheat oven to 450 degrees and layout selected ingredients from the list above or any additional items that you may want to include.

Place all the toppings and pita bread on the serving counter.

Each person takes a slice of pita bread and lightly brushes it with olive oil followed by the tomato sauce. Then select any combination of the toppings and add them to each individual pita pizza. Meat should be first and the cheese should be the second to last addition. Finish with basil leaves, crushed red pepper and the like.

Place as many pita pizzas on the pizza pans or baking sheet as fits comfortably. Place the pan or baking sheet in the oven and cook for 15 to 20 minutes. The edges should become lightly crisp. Remove from the oven and allow the pizza to cool for a few minutes before slicing. Quartering the pizza will yield 4 slices.

Quick Tomato Sauce

Ingredients:

1 teaspoon olive oil
2 tablespoons crushed and chopped garlic
1 can (28 ounce) plum tomatoes
3 tablespoons chopped fresh basil or dried mixed Italian herb seasoning**
salt and pepper to taste

Preparation:

Using a medium-size skillet heat the olive oil over a medium heat. Add the garlic and sauté until slightly browned.

Drain the tomatoes and reserve liquid. Add the tomatoes to the garlic and break up with a wooden spoon. Add the basil or dried seasoning and blend in. Reduce heat to a simmer for 15 to 20 minutes. If sauce becomes too dry add a little of the reserved tomato juice and continue to cook for another 5 minutes until thick. Salt and pepper to taste.

Place the sauce in a serving dish along with the other toppings.

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Turkey Creole with Rice

Makes 6 servings

Ingredients:

1 teaspoon olive oil
2 cups onion, coarsely chopped
1/2 cup green bell pepper chopped
1/2 cup red bell pepper chopped
1 cup celery coarsely chopped
2 teaspoons smashed, minced garlic
1 cup tomato juice or V8 juice
4 cups canned plum tomatoes drained
2 bay leaves
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 cups shredded cooked turkey (leftovers)
salt and pepper to taste

Preparation:

Heat the oil in a Dutch oven. Add the onion, green and red peppers, celery, and garlic, and sauté over medium heat for 8 to 10 minutes.

Add the remaining ingredients except the turkey meat and simmer over a low heat for 30 minutes.

Add the turkey and continue to simmer for 5 minutes or until it is warmed through. Taste and adjust for seasonings and serve over rice.

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Turkey, Spinach Fettuccine with White Truffle Oil

Makes 6 servings

Ingredients:

1 pound fettuccine
6 tablespoons butter
1/4 cup Parmesan cheese grated
1 1/2 cups cooked turkey meat shredded to bite sized pieces (leftovers)
1 cup fresh baby spinach leaves, washed stems removed
1 ounce dried porcini mushrooms
white truffle oil
salt and pepper to taste

Preparation:

Soak the mushrooms in one cup hot water for 15 minutes. Squeeze excess water back into cup and reserve.

Melt the butter in a medium sized saucepan over a medium heat. Add the porcini mushrooms and sauté for 5 minutes and add turkey and cook for 1 more minute.

Cook the fettuccine according to the instructions on the package and drain.

Place the fettuccine back into the pot and add the spinach, the porcini mushrooms, turkey, and any remaining butter from the pan and lightly toss.

Add the Parmesan cheese and drizzle with 2 tablespoons of white truffle oil. Adjust for seasonings and serve.