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Turkey Cranberry Fontina Crostata, a great way to use leftover holiday turkey and frozen cranberrie
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TURKEY CRANBERRY FONTINA CROSTATA

A crostata is baked on a baking sheet with the edges of the dough folded up over the filling. A filling made with butter, leftover turkey, frozen cranberries, apples, onion, fontina cheese, and some warm spices was perfect.
Course Appetizers, Main Course
Cuisine American
Keyword Turkey and Cranberry Crostata,Savory Crostata Recipe,Holiday Leftover Ideas
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 400kcal
Author pamelashank2015

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

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.