Pulled Turkey Pizza w/ Rhubarb Chutney

In a time when people chatted over the fence rather than the internet, backyards had rhubarb patches. The big, old-fashioned plant with its huge ruffled green leaves is easy to grow and its extremely hardy. The same roots can produce rhubarb for up to 15 years. Pioneer women smuggled rhubarb cuttings across the plains, even though they were not supposed to take anything worth less than a dollar a pound because of the crowded covered wagon conditions.

Most often we cloak rhubarb in sugar for cake, cheesecake or pies. This recipe shifts rhubarb to the savory side, a chutney that is fabulous in pulled turkey pizza. This pizza concept changes up the usual tomato sauce base with a spiced rhubarb chutney. Chutney is good with pretty much everything and takes on unexpected flavors when paired with different foods.

This pizza was an experiment that turned out to be amazing with the combination of salty and sweet. The addition of a potato crust and some caramelized onions, what’s not to like?! Of course, you have to start with being a rhubarb lover.

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Pulled Turkey Pizza w/ Rhubarb Chutney
Votes: 1
Rating: 5
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Servings
SLICES
Ingredients
Rhubarb Chutney
Caramelized Onions
Potato Pizza Crust
Pulled Turkey
  • 250 gm pulled turkey Either slow roast some turkey thighs or pick up at a deli counter already cooked
Servings
SLICES
Ingredients
Rhubarb Chutney
Caramelized Onions
Potato Pizza Crust
Pulled Turkey
  • 250 gm pulled turkey Either slow roast some turkey thighs or pick up at a deli counter already cooked
Votes: 1
Rating: 5
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Instructions
Rhubarb Chutney
  1. In a large heavy pot, combine sugar, vinegar, ginger, cumin, cinnamon & pepper flakes. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat to medium high & cook until rhubarb is tender & mixture thickens. Cool completely. (I prefer to make this a day ahead).
Caramelized Onions
  1. In a skillet, heat oil until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Add brown sugar, stirring until caramel brown in color. Remove from heat & cool. ( I prefer to make these a day ahead as well).
Potato Pizza Crust
  1. Cook potato in microwave, peel, mash & cool.
  2. Combine yeast with lukewarm water & allow to sit about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well.
  3. Stir in flour until completely blended. Turn onto lightly floured work surface. Knead dough until elastic & smooth. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise in a draft-free place until doubled in size, about 1 1/2 hours.
Turkey & Cheese
  1. If you are slow roasting your turkey thighs its best to have done this a day ahead so you had ample time to 'pull' the meat. Shred the cheese & set aside.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press potato dough into a 16-inch circle. Transfer dough (& paper) to a 14-inch pizza pan.
  3. Carefully spread 1 1/3 cups rhubarb chutney over bottom of pizza crust. Sprinkle with a bit of grated cheese.
  4. Layer with the pulled turkey meat & caramelized onions. Top with remaining grated cheese & bake 15-20 minutes or until crust is baked & cheese is melted. Remove from oven; cool slightly & slice.
Recipe Notes
  • When I slow roasted my turkey thighs for this pizza I used a covered roasting pan. To give them a nice flavor I poured a bottle of Zesty Italian Dressing over them. They were super tender & so flavorful, perfect for this pizza.
  • Alternatively, you can purchase the meat (either turkey or pork) as well as a pre-made pizza crust if time is of the essence.
  • We have also tried this pizza with pulled pork.
  • Any extra rhubarb chutney will come in handy for another kind of meal.

Creamy Bacon Fish Pie w/ Potato Topping

This English classic originated in small fishing villages as a way of using up the surplus catch. After poaching, baking then adding cream sauce and potatoes, the quality and the cut of fish used really doesn’t matter.

Like its cousin, the shepherd’s pie, fish pie is a comforting, homey affair of savory stew, topped with cheese laden mashed potatoes.

Traditional fish pie makes use of white fish such as cod, haddock and halibut. However, salmon and prawns can also be used. Vegetables such as mushrooms and leeks will help to make the pie even tastier.

I found, adding bacon to the filling made it a really flavorful meal. You know that expression ….. ‘bacon makes things better’!

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Creamy Bacon Fish Pie w/ Potato Topping
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Servings
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Instructions
  1. Preheat oven to 375 F. Butter a casserole dish or individual ramekins; set aside.
  2. In a saucepan, sauté bacon until partially cooked then add leeks & mushrooms. Sauté, while stirring until leeks & mushrooms are cooked. Remove from saucepan & set aside. Wipe out saucepan with paper towel. Melt butter; add flour & cook until mixture bubbles & thickens. Gradually stir in chicken broth, milk & grated Parmesan cheese. Stir over heat until mixture boils & thickens. Season to taste; add fish & steamed broccoli along with bacon mixture. Gently stir until combined & heated thru.
  3. Spoon into casserole dish or divide between ramekins. Top with cooked, mashed potato & sprinkle with cheddar cheese. Bake uncovered, about 25 minutes or until browned lightly.

Savory Herb/Apple-Bacon Burgers

Today I have tried to incorporate another favorite ‘recipe’, this one is derived from the taste of my mother’s turkey/chicken stuffing. Most homemakers of her time did not have the luxury of opening their kitchen ‘spice drawer’ with all its many little bottles. Something I remember well, was this brown bag my mother always kept in the bottom of one of her kitchen cupboards. When I looked inside, what I found was some dried, prickly plant that had a wonderful smell. To this day, I’m not sure what it was, but every time she made stuffing she would crumble some of it into her mixture. For years, I have tried to recreate that exact taste in my own bread stuffing. The Savory Herb & Apple-Zucchini Bacon Burger   filling seems to have captured that ‘taste of a memory’ fairly close I think. The mixture seems to work well in anyone of the three meats used in the ‘Basic Meat Patty’  recipe from the previous blog in my ‘Stuffed Burger Series’.


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Savory Herb & Apple-Zucchini Bacon Burgers

With the addition of three more items added to the original savory herb stuffing recipe, you have one more tasty 'stuffed' burger to try.

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Servings


Ingredients
Savory Herb Stuffing

Apple-Zucchini Bacon Stuffing

Servings


Ingredients
Savory Herb Stuffing

Apple-Zucchini Bacon Stuffing

Votes: 1
Rating: 5
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Instructions
Savory Herb Stuffing
  1. Boil potato in salted water. Drain & mash; set aside. Saute onion, celery, garlic, mushrooms & seasoning in margarine. Remove from heat. Combine with fine bread crumbs, mashed potato & chicken broth.

  2. This stuffing will be enough for 8 burgers so you will need to double the 'Basic Meat Patty' recipe, using the meat of your choice. Divide stuffing mixture into 8 and place in the center of 8 meat patties. Flatten filling slightly, then place remaining 8 patties on top. Seal edges well.

  3. Place burgers on a greased piece of foil & place on a preheated barbecue grill over medium heat. Close lid & grill. Halfway through cooking time, turn & place a slice of cheese on each burger. Finish cooking, remove from grill & serve on slightly grilled buns. Lettuce & tomato slices with a little mustard all add to the nice flavor of this combo.

Apple-Zucchini Bacon Stuffing
  1. Using the SAVORY HERB STUFFING recipe, OMIT the MASHED POTATO. Instead, add the apple & zucchini; saute with the veg/seasoning mixture. Combine all with crisply fried bacon & chicken broth.

  2. Complete following steps 2 & 3 from above recipe.