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Turkey-Artichoke Tartlets by Katerina

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  • Turkey-Artichoke Tartlets by Katerina

    Posted by Katerina - November 15, 2004 11:30 AM

    I thought this looked like a great way to use up some of that leftover Thanksgiving turkey. Of course, you could always sub chicken if you don't have (or don't like) turkey.

    Turkey-Artichoke Tartlets

    (Christmas with Southern Living 2003)

    1 (15 oz) pkg. refrigerated pie crusts
    2 c diced cooked turkey
    2 (6.5 oz) jars marinated artichoke hearts, drained and chopped
    2/3 c coarsely chopped pecans, toasted
    1/4 c minced green onions
    3 T mayo
    3 T sour cream
    1 garlic clove, minced
    1/2 t salt
    1/2 t ground black pepper
    1/4 t ground red pepper

    Unfold piecrust, and press out fold lines; cut with a 2 1/2 inch round cutter. Press rounds into 1 3/4 inch mini muffin pans, trimming edges as needed. Repeat with remaining piecrust, rerolling and cutting dough scraps.

    Bake at 425 degrees for 7 minutes or until shells are golden. Remove tart shells from pan, cool on wire racks.

    Meanwhile, stir together turkey and next 9 ingredients; spoon evenly into tart shells. yield: 3 1/2 dozen.


    tip: bake tart shells and store overnight in a zip-top plastic bag. Prepare turkey filling and store in regrigerator. Assemble just before serving.
    "There's no place like home..."
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