A reader's recipe for Turkey Trizza

A reader's recipe for Turkey Trizza

Longtime reader Alice Heneberry emailed me with this recipe after reading about my Thanksgiving Pizza the other day in my blog. Turkey Trizza sounds like an amazing comfort food, and I enjoyed reading about how she's changed the recipes to suit her family's tastes.

She clipped the recipe out of Farm Journal "at least 50 years ago," she emailed me. "The clipping is barely legible with age-grease splatters, etc... Fortunately, it's been copied onto cards." She has a 1959 Farm Journal cookbook, as well, but said this recipe is not included in it. She said her family's enjoyed it for years.

Turkey Trizza

Measure into bowl 3/4 cup warm water (not hot - 105 to 115 degrees F). Sprinkle in one package Fleischmann's Active Dry Yeast, stir until dissolved.
Add 2-1/2 cups biscuit mix, stir vigorously. Turn dough onto surface well-dusted with biscuit mix. Knead until smooth, about 20 times.
Roll into rectangle about 15-by-11 inches.  Place on ungreased baking sheet.
Roll back edge of dough and pinch up to form edge 1/2-inch high.  Place 14 to 20 cooked asparagus spears on crust to form six squares (see note below).

Melt in skillet 1 tablespoon margarine or butter. Saute until tender 1/2 cup chopped green pepper.  Stir in two cans condensed cream of chicken soup, undiluted. Add two cups cut-up leftover turkey. Cook 5 minutes, pour into crust.  Top with 2 ounces Mozzarella cheese, cut in six squares. Bake in hot oven at 425 degrees F 15 to 20 minutes, until crust is brown, filling hot and bubbly.  Serve Immediately.

Notes from Alice Heneberry:

We've used leftover turkey as well as chicken, even adding bits of ham.  And before putting the rolled-out dough in the ungreased pan, we sprinkle corn meal for some added crunch. As for the (suggested) asparagus, most of the family wouldn't touch it; so we use almost anything else "green" (green beans, peas, broccoli); also these days, any color chopped peppers.

Usually instead of the undiluted chicken soup, any thickened broth or gravy will work.  Also, instead of the "squares of cheese...", we sprinkle over with shredded cheese, flavor(s) of your preference.  It's a very adaptable recipe; and with a salad, it's a delectable meal!  Enjoy!

Photo from this Flickr page - probably not exactly what it looks like, but it's the closest I could find.



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