dessert · Italian-inspired
10 Thanksgiving Leftover Recipes + Arugula Pesto Turkey Tartine
A pie or tart centered on thick cut bread, leftover roasted turkey, arugula pesto, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 piece 2 pieces thick cut bread
- 1 pound 1/2 lb leftover roasted turkey, sliced
- 1 cup 1/2 cup arugula pesto (recipe below)
- 8 ounce 8 ounces fresh mozzarella, sliced
- 1 handful handful of fresh arugula
- 1 item Kosher salt and freshly cracked black pepper to taste
- 4 cup 4 cups packed fresh arugula
- 1 cup 1 cup packed fresh basil
- 1 tablespoon 1 tablespoon minced garlic
- 1 item Kosher salt and freshly cracked black pepper to taste
- 1 cup 3/4 cup olive oil
Equipment
Mixing bowl + Pie or tart pan
How to make it
- 1
Heat the oven to 375°F and prepare the crust or baking dish.
- 2
Combine thick cut bread, leftover roasted turkey, arugula pesto, mozzarella, of arugula, kosher salt and freshly cracked black pepper, packed arugula, packed basil, garlic, kosher salt and freshly cracked black pepper, and olive oil, reserving any crust or topping ingredients as needed.
- 3
Fill the crust or dish, add the topping, and bake until the filling is set or bubbling and the top is golden.
- 4
Cool long enough for the filling to settle before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.
