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Make Good Use of That Leftover Turkey

© Allison Huller McAlister

I’ve been subscribing to Cooking Light magazine for over a year now, yet I never tried any of the recipes. After Thanksgiving, I found myself on a search for recipes that would utilize my leftover turkey. The photo of this meal in the magazine looked extremely appetizing, so I decided I’d try it.

The Turkey Alfredo Pizza wasn’t difficult to prepare, though you’ll spend a little extra time draining and drying the spinach and shredding the cheese. This dish was quite different from our usual dinner fare, but we enjoyed it fairly well. Though we couldn’t describe the pizza as “yummy,” it was better than just “pretty good,” so we give it three and a half stars. I’m keeping this recipe on hand for next year’s leftover turkey.

Alongside the pizza, I served up Herbed Tomato-Mozzarella Salad per the magazine’s suggested accompaniment. This salad was extremely different from our usual tossed side salad. Neither one of us can really say anything good about fresh mozzarella. It’s rather tasteless compared to regular old mozzarella cheese. I enjoyed the flavor of the dressing, and the grape tomatoes were delicious; however, I gave this side 3 stars and my husband could only rate it a 2. This one gets 2 and a half stars from us.

If you’ve still got some leftover turkey sitting in your freezer, give this pizza a try!

Have a good week and good eating!
Allison

Turkey Alfredo Pizza1/2

Makes 6 servings

Ingredients:
1 cup shredded cooked turkey
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
2 tsp. lemon juice
½ tsp. salt
¼ tsp. pepper
1 garlic clove, halved
1 (16-oz.) Boboli pizza crust
½ cup Alfredo sauce
¾ cup (3-oz.) shredded fontina cheese
½ tsp. crushed red pepper

Preparation:
Preheat oven to 450°F. Combine the first five ingredients; toss well. Rub cut sides of garlic clove over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450°F for 12 minutes or until crust is crisp. Cut into 6 wedges and serve.

Herbed Tomato-Mozzarella Salad1/2

Makes 4 servings

Ingredients:
3 cups halved grape tomatoes
1 cup cubed fresh mozzarella cheese
2 Tbsp. balsamic vinegar
1 tsp. bottled minced garlic
1 tsp. olive oil
¼ tsp. salt
¼ tsp. dried basil
¼ tsp. dried oregano

Preparation:
Combine grape tomatoes and mozzarella cheese in a large bowl. In a small bowl, combine balsamic vinegar, minced garlic, olive oil, salt, basil and oregano. Stir well with a wire whisk. Pour dressing over tomato and mozzarella salad; toss well. Serve chilled or at room temperature.