Poultry Archives - Parsley, Sage, and Sweet

Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo”

April 8, 2014 at 12:22 pm | Posted in Dinner, Healthy, Lunch, Poultry, Rainbow, Salads, Sandwiches/Wraps, Seafood, Vegetables | 148 Comments
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I wrote a long preface to this post, but was told to ditch it.  Too personal, too revealing, too much apologizing and explaining, they said.  So, I gave in and ditched it.  All that matters is that the end is finally here, so let’s celebrate with sandwiches, or wraps.  Did you just hear the dull, hollow thud after I said that?  Yeah, it’s there, an apropos response to sandwiches after 8 months away from blogging, not counting my last post and my brief appearance to pay tribute to my dear, late friend, Lis.

Loaded Chicken or Tuna Salad with Garlic Greek Yogurt Ranch "Mayo"Sloppy and blurry, but oh so good.

For my second post back, I wanted to make something spectacular, and I tried, and I failed…twice.  It was the most disgusting thing I’d ever put in my mouth. Then I felt sick again, so I gave up and made an easy chicken salad, which really isn’t much of a recipe, but it’s the best I can do for now.  Plus, I can sit and chop, so win-win.

Continue Reading Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo”…

My Daring Cooks Challenge – Deboning a Whole Chicken for Chicken Ballotine or Galantine

April 14, 2013 at 12:00 am | Posted in Daring Cooks, Dinner, Holiday, Poultry, Vegetables | 69 Comments
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Before I say one word about this challenge, a warning.  Vegetarians and vegans (In my best Melissa McCarthy impersonation) LOOK AWAY! LOOK AWAY!

Ballotine of Chicken with Red Rice Stuffing

Make No Bones About It!

They’re not dead – just boneless. Created by Gary Larson.

So, I’m hosting the April Daring Cooks Challenge.  If you recall, I’ve hosted a few other Daring Kitchen Challenges, my first being Cannoli, way back in late 2009..then Cassoulet with Jenni, back in late 2010, and finally, Tempering Chocolate and Homemade Candy in the summer of 2011, with Mandy.  But, this challenge just may be the most ambitious one.  I wasn’t sure if many would take part, but not only did many take part, they completely kicked butt.  My fellow Daring Cooks are simply amazing!

Continue Reading My Daring Cooks Challenge – Deboning a Whole Chicken for Chicken Ballotine or Galantine…

Maple Brined Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing

November 18, 2012 at 2:11 pm | Posted in Breads, Daring Cooks, Dinner, Holiday, Poultry, Vegetables | 59 Comments
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Damn, I thought Thanksgiving was the 29th because Thanksgiving is usually the last Thursday in November.  Oh, boy, this is the trick of the trick or treat for real – the ultimate “Ha ha…you better get your ass in gear!” moment.  I think Hurricane Sandy left me a little off-kilter, but I’ll get to that later.

You see, for this month’s Daring Cook’s challenge, which is all about brining meat and/or vegetables, then roasting, which  I’m late to as usual, I decided to brine a whole turkey breast, then layer it with more flavors – like a compound butter rub, then stuff, roll, and tie it for a lovely Thanksgiving treat for those who don’t want to roast a whole turkey.

Maple Brined Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing
Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

Continue Reading Maple Brined Ancho-Scallion Boneless Turkey Breast with Apple-Butter Pecan Stuffing…

Crunchy Coconut Lime Chicken Strips (or nuggets) for SRC

April 9, 2012 at 11:58 am | Posted in Appetizers, Dinner, Lunch, Poultry, SRC | 74 Comments
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Crunchy Coconut Lime Chicken Strips with Spicy Yogurt Dipping Sauce

For this month’s Secret Recipe Club, I was assigned the blog, Edesia’s Notebook  (love the name) authored and photographed by Lesa.  For the first time since I joined, I didn’t have the urge to grab some gorgeous dessert, which Lesa has plenty of, and play with it.  Instead, the same thought kept going through my head.


Crunchy Baked Coconut Lime Chicken Strips with Spicy Greek Yogurt Dipping Sauce.

You don’t often see posts where I just make dinner, nothing fancy, nothing outrageous, nothing you would only make for a special occasion.  It’s not that I don’t have a decent amount of simple recipes, but I just felt the need to cook dinner and blog it.  I chose her Crunchy Lemon Chicken.

Crunchy Baked Coconut Lime Chicken Strips with Spicy Greek Yogurt Dipping Sauce | Parsley, Sage and Sweet

Of course, I ended up futzing with it, because I truly believe it’s nearly impossible for me not to futz with recipes.  I cut each breast into strips, used limes instead of lemons, and added soy sauce and garlic to the marinade.  I also added dessicated coconut to the panko bread crumbs and beat the eggs with coconut water for the breading station.  Add to that a few other minor alterations, like the baking time and temperature, and there you have it.

Otherwise, it’s just dinner, and it was delicious.  I think these are the crunchiest, most delicious baked chicken fingers I’ve ever had, and kids would go absolutely berserk over these.  Just my completely unbiased opinion..I swear.

Even though they were flavorful enough as is, I decided to made a dip to go with them – what I call a garbage dip, where you rummage through your fridge and cabinets and just throw something together.  It was interesting and tasty, (it looks kind of gross in the photos..like Thousand Island dressing that sat out too long, doesn’t it?), but, again, the chicken fingers had so much flavor, it really wasn’t needed.

Crunchy Baked Coconut Lime Chicken Strips with Spicy Greek Yogurt Dipping Sauce.

That said, I hope you try these little delights of crunchy chicken, and I hope you enjoy them!

Crunchy Coconut Lime Chicken Strips (or nuggets)
Prep time: 
Cook time: 
Total time: 
Yield: About 4 servings
These seriously taste deep-fried! Chicken adapted from Lesa at Edesia's Notebook
  • 2 limes, zested and juiced
  • ¼ cup light olive oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, smashed and chopped finely
  • 1 teaspoon kosher salt
  • 4 chicken breasts (About 1 lb) cut into 1-inch wide strips. Cut each strip in half to make 'nuggets'.
  • 1½ cups Panko breadcrumbs
  • ⅔ cup dessicated coconut shreds
  • ¾ cup flour
  • salt and pepper to season flour
  • 2 eggs, beaten with 4 tablespoons of coconut water (you can use coconut milk if you can't find coconut water)
  • Oil spray, doesn't matter what kind
Spicy Greek Yogurt Dip
  • 1 cup Greek yogurt
  • 2 to 3 tablespoons Asian chile-garlic sauce
  • 1 small handful cilantro leaves, chopped
  • salt and pepper to taste
  1. In a bowl, stir together lime juice, zest, light olive oil, ginger, light soy sauce, garlic and salt. Add the chicken strips and stir until they're completely coated with the marinade. You can also pour the marinade with the chicken strips, into a ziplock bag, which is what I did. Marinate for 4 to 5 hours at the most..stirring the strips in the bowl of marinade or squeezing around the bag every hour to an hour and a half to insure even marinating.
  2. Line a large baking sheet with foil sprayed lightly with oil. Mix the flour, salt and pepper in one bowl, the beaten eggs and coconut water in a second bowl, and the panko and dessicated coconut in a third bowl. Remove the chicken strips from the refrigerator. Preheat oven to 450 degrees F.
  3. Lift up each chicken strip and shake off some of the marinade so it isn't overly-saturated (I just ran two impeccably clean fingers down each strip, sliding off the extra marinade). Coat each chicken strip in flour, knocking off the excess, then dip and coat well in the egg mixture and then dredge it in the panko - dessicated coconut mixture, pressing it onto each strip. Place each chicken strip on the oiled baking sheet and continue until all chicken has been coated.
  4. Lightly spray some oil on the breaded chicken strips, then bake for 20-25 minutes until golden brown. IMPORTANT - Do not let them sit on the baking sheet once out of the oven. Transfer them to a rack if not eating within a few minutes, or the bottoms will get soggy.
  5. Make the Spicy Greek Yogurt Dip. Mix all the ingredients together, then cover and refrigerate for a few hours to allow the flavors blend

If you get a chance, please click on the blue frog below to see all the amazing dishes recreated by Group A of The Secret Recipe Club.  Also, click on over to Edesia’s Notebook for some fantastic sweet and savory recipes!

Crunchy, Baked Coconut Lime Chicken Strips with Spicy Yogurt Dipping Sauce

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Brown Sugar Orange Lacquered Chicken for #citruslove

January 8, 2012 at 7:59 pm | Posted in Dinner, Fruit, Poultry, Vegetables | 73 Comments
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First I want to clarify (although I know 99.9% of you know this), the following Orange Lacquered Chicken does not contain real lacquer, or any stain or shellac.  Nor does it contain any substance you might find at Home Depot.  I wanted to roast a chicken with orange flavor, and after many bastings with orange goo, the skin tuned a beautiful burnished color, and I think lacquered is a great way to describe it.

I couldn’t find my big platter, so I stuffed everything onto this medium dish.  It really wasn’t served this way…a lot more carrots and potatoes behind where this photo was taken.

The first thought that came to mind, was a chicken dish by Rick Bayless, basted with his red mole and agave syrup, that looks similar after being roasted.  He calls it Lacquered Chicken because it looks well, lacquered – not unlike a door, floor, or piece of furniture you all probably have at least one of in your homes.

Great, I’m comparing chicken to lacquered wood.  I bet that’s really juicing up your appetite!

Thing is, there are people who actually do use not food safe lacquer, stains and all kinds of liquid substances that will probably poison you.  These people are professional food stylists.  Ever see those pictures of perfectly, deep golden brown turkeys on a beautiful platter with lots of fixings, smack in the middle of a Thanksgiving table, not a burnt spot or flaw to be found?  Ever wonder why that look is almost impossible to achieve ?  Because, although it’s a real turkey, you cannot eat it.

I usually truss before buttering or oiling, but I wanted to show the butter in every nook and cranny.  So, the wings got cut off in the buttering photo – and this was the only collage I liked.  Oh, well.  Just truss and reach in and underneath where the wings are folded and tied down, to distribute the butter.

I always found that to be a waste, especially with all the starving people in the world.  Take a perfectly edible turkey, roast it until it’s nice and brown, then slather it with wood stain and Minwax super gloss clear finishing lacquer to give it that lovely, burnished, flawless appearance.  YUM, pass the compound and sandpaper, please!

I guess they trash the poultry once they get the photo they need.  Change that ‘I guess’ to ‘I hope’.

As mentioned in the first paragraph, my chicken contains none of the above, and look at the lovely crispy, deep, golden skin.  No, it’s not perfect, and you won’t see it on one of Norman Rockwell’s holiday tables, but it’s completely edible and delicious!

For this month’s love bloghop, the theme is citrus.  I had sweets on the brain, orange sticky buns, individual lemon charlottes, orange chocolate chunk cookies of some sort, etc.  After picking up an organic chicken a few nights ago my plans changed.  I was craving roast chicken, so why not an orange roast chicken?  I still had sweets on the brain, so the cookies were made, and the finished brioche dough for sticky buns is resting in the fridge as I type this.  I will be posting both, but once this chicken came out of the oven, it got the job – I knew this was going to be my #citruslove.

To start, I made an orange compound butter to massage into the chicken, on top and underneath the skin…mostly the breast because thighs and legs don’t take kindly to their skin being pulled away and stuffed.  They tear in protest if you go too deep..no matter how gently, so I usually do the best I can.  This means the fat part of each drumstick ends up with a glob of butter, herbs or whatever, smack in the middle, which has to be massaged on the outside of the skin to cover as much of the meat as you can.

SCREEEECH! Hold on!…Time to segue.  As I type this, feeling no flow whatsoever, completely disjointed, discombobulated – I’m realizing how boring all of the above is.  Last week I received an email from a reader…

“Why aren’t you as funny anymore?  You used to crack me up.  Are you ok?”

There’s too many answers to that question, and that was part of my response to her.  The rest “I promise it’ll return, just not in a great place, or flowing at the moment”, with a huge smiley emoticon at the end –> :)

Maybe I should just post my food photos with poetry, or songs?  I’ve heard some of the best of both have come during ‘down times’.  How about a Haiku?

Oh lacquered chicken
How beautiful thy skin is
I want your drumstick

OK, maybe not.

It’s really tough to get a good photo when everyone is begging to eat.

Back to the boring writing chicken.  I wanted to infuse a good amount of orange flavor into it since I’ve had plenty of orange roast chicken where you could barely taste the orange, so I layered – I layered like I do my skin when I get out of the shower – the body oil of the scent I plan to wear, the powder of scent I plan to wear, then the actual cologe or perfume.  Orange compound butter inside out, oranges stuffed in the cavity, orange lacquer (I really love calling it that) – a few herbs, seasonings, and other stuff to contrast and enhance, and we’ve got popping orange flavor, but not in an overpowering way.  Not to mention, this chicken was juicier than Violet Beauregarde, pre – dejuicing room.  

Shit, I’ve got nothing today, so I’ll stop here before I continue to bore and embarrass myself.

As I mentioned above…January is #citruslove month!  Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to stop by the #citruslove (the hashtag) event on Twitter!

A shout out and thank you to my co-hosts for #citruslove;

A Little Bit of Everything, Astig Vegan, Baker Street, BigFatBaker, CafeTerraBlog, Cake Duchess, Cakeballs Cookies and More, Easily Good Eats, Elephant Eats, Food Wanderings, Georgiecakes, Hobby and More, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake,, Peaches and Donuts, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The More Than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma, You Made That?

Please visit their blogs to see all the delicious #citruslove they created!  OH, and of course – the linky!  I’ve been rather involved with the linky’s lately, huh?  Well, it’s just one click below to citrus porn!

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Brown Sugar Orange Lacquered Roast Chicken

1 5 lb organic chicken
Orange Butter (recipe follows)
2 sprigs parsley
2 sprigs rosemary
4 sprigs thyme
Cut up oranges (use the ones you squeezed for the juice, plenty of orange flavor left in them)
kosher salt and fresh ground black pepper
Orange Lacquer (recipe follows)

Orange Butter
1 stick (4oz) unsalted, room temperature butter
1 tablespoon grated orange zest

Orange Lacquer
1 cup fresh squeezed orange juice (about 6 to 8 navel or navel sized oranges.  Save the squeezed orange halves to stuff into cavity of chicken)
1 tablespoon orange zest
1/2 cup dark brown sugar
2 tablespoons honey
1 tablespoon dark soy sauce
1 scant tablespoon freshly grated ginger
2 large clove garlic, chopped very finely – almost paste consistency
2 tablespoons toasted sesame oil (regular sesame oil is fine)
salt and pepper to taste

1. Grate all the zest you will need in this recipe from your oranges, then split them in half and keep squeezing until you get 1 cup of juice.  Set aside zest and juice.

2. In a medium bowl..stir together the butter and one tablespoon of orange zest until creamy and uniform. Set aside.

3. Remove giblets and neck from chicken, then rinse under cold water inside out.  Dry thoroughly.

4. Rub some of the orange butter all around the inside of the cavity, then salt and pepper it liberally. Stuff with all the herbs and as many orange halves as you can fit into the cavity.  Truss the chicken.  THIS is the method I use..quick and easy. Preheat the oven to 400 degrees F.

5. Rub the rest of the orange compound butter all over the chicken, inside and out, lifting the skin where you can without tearing, and sliding some in – placing the skin back down and pushing it around on top of the skin until it covers most of the meat.  Throw any leftover compound butter into the cavity (the hole is still big enough to get it in even though it’s trussed). Salt and pepper the outside of the chicken, liberally.

6. Place the chicken on a rack in a roasting pan.  Pour a little chicken stock or water on the bottom of the pan, if you like.  Easier clean up, and gravy, if desired, although this chicken doesn’t need it.

7.  Place roasting pan with chicken in the preheated oven.  Roast for 1 hour.  Check every 20 minutes to make sure it isn’t burning in spots.

8. While chicken is roasting, make orange lacquer.  Place all the ingredients in a medium saucepan, except the sesame oil.  Cook over medium heat until the brown sugar is disssolved, then bring to a boil, stirring.  Let it reduce to almost half of what it was.  It won’t be super thick when done, more syrupy.  Stir in sesame oil.

9. Reduce oven temperature to 350 degrees F.  Paint the lacquer all over the chicken, getting into every nook and cranny with the brush.  Roast for 15 minutes.  Do this every 10-15 minutes for a total of 35-40 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.  If desired, cook/boil down (reduce) remaining orange lacquer for a sauce, making a slurry of cornstarch and water to thicken it, if need be.

9.  Remove from oven and let rest for 15-20 minutes (this is when you should take photos if you’re a food blogger lol ).  Carve and enjoy!  I served mine with glazed carrots and smoked paprika roasted potatoes.

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Thanksgiving Leftover Turkey and Fixin’s Pop Tarts, PLUS, the Fairy Hobmother Wants to Grant a Wish to YOU!!

November 26, 2011 at 10:27 am | Posted in Breads, Dinner, Fruit, Holiday, Jams/Jellies, Lunch, Pastry, Pies/Tarts, Poultry, Vegetables, Vegetarian | 74 Comments
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Yes, you read that right – turkey dinner pop tarts. I bet the first thing that comes to mind is pieces of turkey in jam filled pastry with frosting on top, right?  No worries, these are savory pop tarts!  Any sweetness comes from what you usually mishmash together on your Thanksgiving plate, like sweet potatoes, cranberry sauce, or fruit in your stuffing.  BUT, what you add to these flaky, tarts of Thanksgiving dinner, is entirely up to you, or what you have left over.

I came up with this idea last week, fully thinking I would have plenty of leftovers to attempt these.  I made SO much food, there was no way I wouldn’t.  Well, happily, there were barely any leftovers because everyone loved everything, but sadly, that left me with nothing to make these pop tarts come to fruition.

Parents to the rescue…they had a small container of one of the stuffings I made (which was amazing..created by Jessica of How Sweet It Is), a bit of cranberry sauce, and a couple of slices of breast meat from my turkey (which was also amazing, created by Amy of SheWears Many Hats).  This year I added some new to my old and always requested Thanksgiving standby’s, and now both of the above will most likely be part of every Thanksgiving repertoire from hereon in.

SO, instead of celebrating Black Friday with my wallet, patience, and sicko traffic jams, I made these.  I partook in a bit of online Black Friday fun, but the best is yet to come on Cyber Monday, and you don’t have to leave your house to get some great deals.  I’ll be there, butt firmly implanted in my computer chair, thank you.

Speaking of deals…did I ever tell you all about the marble pastry board I placed a bid on at ebay?  Welll…for days, I was the only bidder, which is usually what happens.  With 3 minutes left to go, someone started bidding on it…fighting me, until my original bid of $12.00 was up to $40.00!

When it hit $45.00, I gave up..that was just too ridiculous for a small marble pastry board.  I surfed different online stores for another marble board, and sure enough, found the same exact marble pastry board for $14.00!  I couldn’t resist..I sent the obsessed, opposing bidder a message with all the links to the $14.00 pastry board.  She replied with an ‘Eff You’.  That was probably the most gratifying ‘Eff You’ anyone has ever bestowed upon me.

I digress, Mom and Dad save the day.  I couldn’t make as many pop tarts as I wanted to (I made half the recipe and was able to cobble together a top for the 9th dough rectangle that was left without a partner –  for a total of 5 pop tarts), and I didn’t know if they were  going to work, but at least I had something to fill them with.  The urge to try these was so strong, I actually gasped for a second when I realized I might not be able to attempt them – but just one second – I swear.   I may be obsessed with ideas and experimenting, but not that obsessed.  OK, maybe a little more than ‘not that obsessed’.

I know what you may be thinking as I ramble on about my ‘idea’ and ‘experiment’.  Leftover turkey and sides wrapped in a dough and baked?  That’s been done a gazillion times – from homemade hot pockets to empanadas, to turkey pot pie, to savory hand pies.. ad infinitum.

Look at these Thanksgiving croissants from The Milk Bar!

What’s different about these is that they’re streamlined.  You cannot  fit a ton of filling into a pop tart.  You get just the right amount of turkey, cranberry and stuffing (or whatever leftover sides you want to add with the turkey) with each bite, without filling oozing all over the place (not that that’s a bad thing), and they’re definitely much more portable, like your basic boxed pop tart, albeit, much better because it’s all homemade – nothing artificial.

I over-baked these by about 6 minutes (33 minutes).  So, about 25-27 minutes, as you see in the first photo up top, is just about right.

How could I forget the best part?   You can heat these up in a pop-up toaster once they’ve baked and cooled.  Try that with a big, fat loaded hand or turkey pot pie!  You can also make tons of them (double the dough recipe) and freeze, unbaked, taking out how ever many you need, for 6 months – OR, you can bake them and freeze them – again, taking out what you need, but letting them thaw, then heating them up in the oven, toaster oven, or, my fave, the pop-up toaster!

Not exactly the best interior photos, but trust me, these look A LOT better away from my Lowel Ego Light.  Most importantly, they’re delicious – so flaky and loaded with Thanksgiving dinner flavor!

Obviously, I’m selling you on these because they did work.  They’re awesome.  I’m eating one as I type this.  I used an herb pie dough for these, but you can use any favorite pie dough recipe.  Also – for the fillings, use any combination of leftovers with the turkey – from turkey, mashed potatoes and stuffing, to turkey, mashed potatoes, and whatever vegetable(s) you have left over  to just turkey, a little gravy and mashed potatoes.  How about a turkey – sweet potato or candied yam pop tart?

As you can see in the photo collage, I was lucky enough to have scrounged some candied sweet potatoes before they poofed until next year. Of course you can completely omit the turkey and make these vegetarian!

Is it just me, or is there far too many exclamation points in this entry?

I made one change to the recipe after biting into one.  Instead of the thin slices of turkey you see in the collage above, I changed it to two tablespoons chopped turkey per pop tart.  I did this because with some bites, I ended up pulling out the whole slice of turkey, having to bite down to break it in half so I wasn’t left with a pop tart without turkey.Finally, how would you like a visit to your blog by the Fairy Hobmother to grant you a wish, one which you can then pass on to your readers?  Thanks to Jamie from Life’s a Feast, the Fairy Hobmother stopped by my blog and gifted me with an Amazon gift certificate!  Since I couldn’t decide what I wanted or needed, the Fairy Hobmother gave me a gift coupon to Amazon so I can choose what I want when I can figure it out. 

If you leave a comment, – make a wish, since the Fairy Hobmother will be watching over my comment section to choose someone to sprinkle fairy dust on – in other words, receive what you wish for!  Leave a comment and you might get lucky!

Thanksgiving Leftover Turkey and Fixin's Pop Tarts
Prep time: 
Cook time: 
Total time: 
Yield: 9 to 12 Pop Tarts - maybe 10 with rolled out and cut dough scraps
Chill time for herbed pie dough: About 2 hours
Herbed All-Butter Flaky Pie Dough
  • 3 cups all-purpose flour, chilled
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 12 tablespoons (1½ sticks) unsalted butter, cut into ½-inch pieces and frozen
  • About 6 tablespoons ice water (optional - remove 1 tablespoon of ice water and replace with 1 tablespoon apple cider vinegar)
Pop Tart Filling
  • 1 cup plus 2 tablespoons chopped turkey breast meat*
  • 9 heaping tablespoons stuffing
  • 9 tablespoons cranberry sauce
  • OR - any combination of leftover sides you prefer, a tablespoon or small amount of each like sweet potato casserole, mashed potatoes, vegetables, etc.
  • 1 egg, beaten
  • Grated parmesan, or any hard, aged Italian cheese you like
For the Herbed Pie Dough
  1. Blend first 6 ingredients in processor until herbs are very finely chopped. Add frozen butter. Pulse processor until mixture resembles coarse meal. (Alternatively, you can do this by hand, chopping the herns finely before adding them to the flour, then cutting the frozen butter in with a pastry cutter)..
  2. Transfer mixture to large bowl. Using a fork, mix enough ice water into flour mixture to form moist clumps.You want it to look raggedy with lumps of butter. Gather dough onto a piece of plastic wrap and gently flatten into rectangle. Wrap tightly and chill 30 minutes. (Can be made 2 days ahead. Keep chilled, or you can freeze for 1 month)
Roll, Cut, Assemble, and Bake PopTarts
  1. Preheat oven to 350 F. Remove dough from the refrigerator and let dough sit a few minutes until workable.
  2. Place chilled dough on a lightly floured work surface. Cut out as many 4-inch x 6-inch rectangles (or 3-inch x 5-inch for more pop tarts) as you can. Wrap and refrigerate dough scraps, since you may have enough for another pop tart or two, which you will rest in fridge and bake as above.
  3. Brush half the rectangles of dough lightly with beaten egg. Let sit until egg is tacky instead of wet and slippery, about 5 minutes.
  4. Spread 1 tablespoon stuffing over each of the egg brushed rectangles, leaving about ½-inch, or a bit more, clean along each edge around the rectangle so you'll be able to seal them. Top stuffing with 1 to 2 tablespoons chopped turkey and 1 tablespoon of cranberry sauce (or whatever combination of leftovers you use, 1 tablespoon of each), spreading each layer so it covers up to the ½-inch clean edges. Repeat with the rest of the dough rectangles.
  5. Top each filled rectangle of dough with a rectangle not brushed with beaten egg. Press down each edge to seal it well, then press the tines of a fork all around the edges of the rectangles to seal. Repeat with remaining pop tarts.
    If you're not going to bake them immediately - NOW is the time to freeze them. Place tarts on baking sheet and freeze until frozen solid. Place them in a freezer bag and freeze up to 6 months. To bake frozen, add 5 to 10 minutes to original baking time in a 350 F preheated oven.
  6. Gently lift pop tarts and place on a parchment or silpat lined baking sheet. Brush each pop tart with remaining beaten egg, and sprinkle with some parmesan or any hard Italian grating cheese you prefer. Poke holes to vent the pop tarts. I poked three rows with a fork.
  7. Place baking sheet with pop tarts in refrigerator for 30 minutes. No need to cover them since they're brushed with egg wash. Roll out dough scraps and make more pop tarts. I got two more to make 12.
  8. Remove baking sheet from refrigerator and place in preheated oven. Bake for 25-30 minutes, until light golden brown.
    If you want to freeze them already baked - let cool to room temperature, then freeze them on a baking sheet. Place frozen, baked pop tarts in a freezer bag for up to 6 months, To serve and eat, bake in a preheated 350 F oven or toaster oven for about 15 to 20 minutes OR let thaw, then heat them in a pop-up toaster for a few minutes.
* You can make these completely vegetarian by omitting the turkey. So many possibilities!


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