I am sharing a recipe for this savory TURKEY CRANBERRY FONTINA CROSTATA that I created for the Cape Cod Select Holiday Blogger Recipe Challenge several years ago. It was the perfect time to use some leftover Thanksgiving turkey and the beautiful cranberries.
A crostata is baked on a baking sheet with the edges of the dough folded up over the filling.
I used a refrigerated pie crust that made it so easy. A filling made with butter, leftover turkey, frozen cranberries, apples, onion, fontina cheese, and some warm spices was perfect.
HOW TO MAKE TURKEY CRANBERRY FONTINA CROSTATA
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
Butter
Apple
Frozen Cranberries (not thawed)
Onion
Brown Sugar
Cinnamon
Turkey
Fontina Cheese
Refrigerated Pie Crust
INSTRUCTIONS
Melt the butter in a medium size skillet, over a medium heat.
Add the diced apple, cranberries, onion, brown sugar and cinnamon.
Cook for about 5 minutes for the apples to soften slightly and the cranberries begin to burst. Stir frequently.
Stir in the turkey and half of the fontina cheese. Remove the skillet from the heat and allow it to cool about 20 minutes. This will keep the pie crust bottom from becoming soggy when filling is added.
Remove the pie crust from the refrigerator about 15 minutes ahead of time. Preheat the oven to 350 degrees F.
Place pie crust on parchment paper in center of a baking sheet. Place the cooled mixture in the center of the pie crust and spread to 1 1/2 inches from edge. Sprinkle remaining half of the cheese over top of filling. Fold edges up onto filling.
Bake about 25-30 minutes or until crust is a light golden brown and the cheese is melted. Allow to cool 5-10 minutes on pan.
Transfer to a serving platter. Cut into wedges and serve warm.
Some other delicious cranberry recipes for the holidays are:
CRANBERRY ORANGE PECAN SNICKERDOODLES
CRANBERRY ORANGE CINNAMON MONKEY BREAD
STREUSEL TOPPED CRANBERRY EGGNOG CAKE BARS
Helpful Tips For Making Turkey Cranberry Fontina Crostata
- Do not worry if the folds are not perfect. A crostata is meant to be rustic looking.
- Make sure to allow the filling to cool to about room temperature before placing it on the pie crust or it could make the bottom soggy.
- Allow the baked crostata to set on the pan about 5 minutes before transferring it to a serving dish to slice. This will just help the pieces to hold together better. Best when served warm.
Why You Will Love This Crostata
- It is made using a refrigerated pie crust that made it so easy.
- The filling cam be made with Thanksgiving leftovers. It is an impressive way to serve them.
- It is just delicious.
Frequently Asked Questions
Do I need to thaw the cranberries before using?
NO, they cook just fine when in the skillet with the butter.
Can I use a homemade pie crust for this recipe?
YES you can, just make sure to roll it thin (a 9 inch circle also) or you will need to adjust the baking time to cook a little longer.
Can I use cranberry sauce or dried cranberries if I don’t have frozen?
I have not tried this recipe with them, but I have made other cranberry recipes with them. I do not think the recipe will be as good with these.
If using cranberry sauce, just stir it into the cooled filling before spreading it on the pie crust. Leave out the brown sugar. I would use 1 cup of the cranberry sauce to start. I have not made it this way, so I can’t give you an exact amount.
If using dried cranberries, stir 1 cup into the filling mixture with the apples. Leave out the brown sugar as they are sweetened.
TURKEY CRANBERRY FONTINA CROSTATA
Ingredients
- 1 Tablespoon butter
- 1 medium apple (about 1 cup) peeled and diced
- 1 cup frozen cranberries
- 1/4 cup sweet onion diced
- 2 Tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 cups cooked turkey breast chopped or shredded in small pieces
- 1 1/2 cups fontina cheese shredded
- 1 (9 inch) refrigerated pie crust
Instructions
- Melt the butter in a medium sized skillet, over a medium heat.
- Add the apples, cranberries, onion, brown sugar and cinnamon. Cook for about 5 minutes, stirring frequently for the apples to slightly soften and the cranberries will begin to burst.
- Stir in the turkey and half of the cheese. Remove the skillet from the heat. Allow the filling to cool around 20 minutes or to room temperature.
- Preheat the oven to 350 degrees F. Take the pie crust out of refrigerator to soften, about 15 minutes before using. This will help it to roll out without tearing.
- Line a baking sheet with parchment paper. Unroll the pie crust in the middle of the pan.
- Place the filling in the center of the pie crust and spread to 1 1/2 inches from the edge. Sprinkle the remaining half of cheese over the top of the filling. Fold the edges up to cover part of the filling.
- Bake for 25-30 minutes or until crust is light golden brown and cheese is melted. Allow to cool about 5-10 minutes on the baking pan.
- Transfer to a serving platter. Cut into wedges and serve warm.
Notes
- Make sure to allow the filling to cool to about room temperature before placing it on the pie crust or it could make the bottom soggy.
- You do not need to thaw the cranberries before using.
- The folds do not need to be perfect. This crostata is supposed to be a rustic, homemade look.
Add this recipe to your Thanksgiving (or Christmas) leftover turkey ideas for a dish a little different.
This post was shared on Sweet Little Bluebird Weekend Potluck.
