As a special this week I’m releasing two extra blogs posts. Both will be posted under recipes. If you’re like me you always end up with lots of leftover turkey after the holidays. After years of the same routine, turkey sandwiches became blasé. To break up the monotony of the traditional same old, same old I came up with two recipes borrowed from my files of chicken recipes.
The first is a twist on a recipe I found almost two decades ago labeled Southwest Pizza. This is a simple recipe based on the cook’s preference. Just like any pizza the toppings are up to you. I chose cheddar cheese because I like the taste of it.
*All my recipes feed 6-8 people with occasional leftovers.
- 3 cups turkey
- 8oz mozzarella cheese
- 8oz cheddar cheese
- 1 cup of salsa (your choice)
- 3 whole mushrooms (chopped)
- ¼ green peppers (diced)
- ¼ red onion (diced)
- 2 boxes pizza crust mix
- For my turkey recipe I normally use the legs and wings – deboning them. The meat averages between 3-4 cups. I then pour the salsa in the meat, mixing thoroughly. I use a medium picante blend, but any will work. Set the turkey to the side or for better flavor leave it overnight.
- Shred both packages of cheese setting to the side.
- Make the pizza crust according to directions. I prefer the Jiff pizza crust placed in a 13 X 9 casserole pan. When spreading the dough I press it up the sides of the dish creating a deep dish crust. Always precook the crust before placing the ingredients over it.
- I use the precook time to work on the veggies. Dicing the onion and green pepper into tiny pieces. The mushrooms are based on preference. Both thinly sliced or chopped works.
- When the precook timer goes off (usually about 5 mins) Place ½ of both cheeses in an even layer over the surface along with some of the veggies.
- Taking the turkey and salsa mix, spread it evenly over the entire surface of the dish.
- Sprinkle more veggies over the top before placing the remainder of the cheese across the top. Place the remaining veggies over the top and cook according to directions on box. (usually 15 mins.)
- Once finished cool 5-8 mins. for best results. The cooled cheese and salsa serves as an adhesive to keep the pieces from falling apart as you slice. Slice and serve.
This dish has been a big hit during holiday pot lucks for years. Multiple layers of cheese, meat and veggies also works well. Keep in mind that a salsa with too much liquid, like some of the homemade blends needs an amount adjustment. Too much liquid will leave the pizza dough soggy.