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  • Deviled Turkey Tart

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    Deviled Turkey Tart
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 1/2 c. biscuit mix
    • 1/2 teaspoon poultry seasoning
    • 1/2 c. lowfat sour cream
    • 1/4 c. diced green peppers
    • 2 green onions, trimmed and sliced thin
    • 1 tbsp. sliced pimiento (optional)
    • 1/3 c. butter
    • 1/2 c. flour
    • 1 teaspoon dry mustard
    • 1/2 teaspoon salt
    • Few drops red pepper seasoning
    • 8 ounce. can English peas (optional)
    • 2 c. lowfat milk
    • 3 c. diced, cooked turkey
    • 2 slices processed American cheese

    Directions

    1. This is great for all the leftover holiday turkey. Preheat oven 425 degrees.
    2. Combine biscuit mix and poultry seasoning. Stir in lowfat sour cream with a fork till dough holds together and cleans side of bowl. Knead 1/2 minute. Pat over sides and bottom of 9 inch round cake pan to make a shell. Prick well with fork. Bake 15 min (golden brown). Shell will puff slightly during baking. Remove to wire rack. Lower oven to 350 degrees.
    3. Saute/fry peppers, onions, pimiento in butter in large saucepan till soft. Stir in flour, mustard, salt and red pepper. Cook, stirring constantly till bubbly. Stir in lowfat milk, continue stirring till sauce thickens and boils 1 minute. Stir in turkey (and peas). Heat several min longer.
    4. Loosen tart shell around edge of pan with knife. Carefully remove to an ovenproof platter. Spoon in turkey mix. Cut cheese slices into 4 triangles. Arrange, points toward center in a circle over turkey mix. Bake 2 to 3 min till cheese starts to heat.

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