Forget turkey sandwiches. If you can think of a more creative way to use Thanksgiving leftovers than making them into a pizza, please, let us know.
This approach utilizes cranberry sauce in place of tomato sauce and then allows you to top it off with whatever’s taking up space in the fridge: turkey, stuffing, sweet potatoes, green beans, etc.
Pile it all on, bake, and you’ll forever remember Thanksgiving as the holiday that just keeps on giving.
INGREDIENTS
- Leftover turkey breast
- 1 whole wheat pizza dough (already prepared is fine)
- Leftover cranberry sauce
- Leftover brussels sprouts, beets, sweet potatoes, etc. (any leftover veggies)
- 2 ounces parmesan or goat cheese, depending on vegetables used
- to taste Herbs: tarragon, sage, thyme (whatever you have on hand)
DIRECTIONS
- Follow directions on package for whole wheat dough.
- Add cranberry sauce in place of tomato sauce.
- Add on cheese (goat or parmesan, depending on the vegetables you have.)
- Toss on leftover veggies and turkey breast.
- Bake per whole wheat dough instructions and enjoy!
WHY WE LOVE THIS RECIPE
Roll out your whole wheat dough nice and thin (or buy a thin crust round version), and you’ll be eating minimal extra carbs alongside all of those leftovers. It’s a genius upgrade to the Black Friday sandwich you’re used to. Plus, if you’re exhausted from cooking, cleaning (and maybe shopping), you can let the kids help. Sprinkling toppings on a crust is kid-friendly cooking at its best.
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