Thanksgiving Take Two

Now that we've wrapped up our Thanksgiving traveling I can spend time to post about the fantastic foods we were served in Chicago. The Thursday meal was a classic delishous serving complete with turkey, chestnut sausage stuffing, mashed and sweet potatoes, cranberry sauce, and pumpkin pie. It was a wonderful trip and a great chance to spend time with family and friends.

A classic favorite my in-laws introduced me to was Spinach Turkey Pie made from the leftovers. The rich flavors mix into the perfect texture and it's a complete change from the standard turkey leftovers that you are most likey to have.

It was an instant hit with me and every Thanksgiving we are there I look forward to scarfing down at least half a pie pan of it. My father inlaw makes it with great care and presicion, usually letting me eat all I want...

Tart Shell

2 c. flour
1/2 tsp salt
1 1/2 sticks butter, cut into pats
1 large egg yolk
3 tbsp water

Place the flour, salt, butter and egg yolk in a food processor with a blade and pulse 10 times or until mixture resembles corn meal.
Add the water and pulse just until the dough begins to form a ball, about 8 times. Do not overprocess.
Form mixture into a ball. Divide dough in half and shape each into 5-inch discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes.

Turkey, Spinach and Ricotta Tourte

1/2 c. parsley leaves
2 oz Parmesan cheese
1 medium onion, quartered
1 large clove garlic
1 lb spinach
1/4 c. water
10 oz Turkey meat
salt and pepper
2 tblsp butter
4 oz bacon, cut into 1/4 inch peices
2 large eggs
1 1/2 c. ricotta cheese - about 12 oz
1/4 c. heavy cream
Tart Shell
1 large egg lightly beaten with 1 tbsp water for glaze

Mix parsley and cheese in a food processor until finely chopped. Transfer to a large bowl. Chop garlic in processor. Add onion and pulse with garlic until finely chopped. Reserve.

Cook spinach in the water until just wilted. Drain and squeeze dry. Coarsely chop the spinach and reserve.
Heat turkey meat in a pan and season with salt and pepper. Reserve.

Melt 1 tbsp butter in a large skillet. Add bacon and cook till brown. Remove bacon draining off any fat. Add to parsley-parm mixture.
In the same pan cook the onion-garlic mixture until soft and slightly brown. Stir in the remaining butter and spinach. Cook until heated through. Season with salt and pepper. Add to parsley-parm mixture.

Process the eggs, ricotta and cream. Add to the above mixture. Fold in the diced turkey. Taste seasonings and adjust.

On a lightly floured surface roll half the Tart Shell dough into a 13-inch circle or until it fits your tart pan size. Place in tart pan and press against the sides. Spoon in the turkey mixutre. Roll out the remaining dough and place over the mixture. Moisten the edges of the top and bottom crusts and gently press together. Crimp the edges over forming a seal. Lightly brush the top with egg-water glaze. Cut a 1/2 inch circle in the center of the top crust.

Bake the tourte on a baking sheet in a 425 degree pre-heated oven for 15 minutes. Reduce heat to 350 and continue to bake for 1 hour. Cover tart loosely with foil if it starts to brown too much. Remove from oven and cool to room temperature. Serve in wedges.