Smoked Turkey And Basil-Goat-Cheese Filling
Published March 4, 1995
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
2 medium baking potatoes
4 ounces goat cheese
¼ cup heavy cream
⅓ cup plus 2 tablespoons fresh basil leaves, coarsely chopped
1 clove garlic, peeled and minced
2 teaspoons olive oil
1 medium onion, peeled and diced
2 roasted red bell peppers, diced
2 cups cubed smoked turkey
1 ½ teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving
17 grams carbs; 53 milligrams cholesterol; 237 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 2 grams fiber; 451 milligrams sodium; 16 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil potatoes whole until just tender. When cool, peel and cut into ¾-inch dice. Set aside. Meanwhile, pulse cheese and cream in a food processor until smooth. Add ⅓ cup of basil and garlic and pulse to combine. Set aside.
- Step 2
Heat oil in a large nonstick skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the potatoes and cook 5 minutes. Stir in peppers and turkey. Stir in the goat cheese mixture, salt and pepper and cook for about 2 minutes. Cool. Garnish the baked pie with the remaining basil.
Private Notes
Comments
I clicked the link to the accompanying article, and most of the blanks in this recipe were filled in there. This does look tasty!
This recipe sounds tasty, but something is missing! Where did "the baked" pie" come from? Maybe a step 3 got deleted?