November Recipepalooza: Turkey Pizza
Well, it’s done. The green beans have been devoured, the Pumpkin Ice Cream has mysteriously disappeared and the tryptophan has left your blood stream. But you open the refrigerator and what do you see? LEFTOVERS! Why not combine them into one yummy dish? Turkey Pizza is something my parents created years ago to try to trick a picky-eater (sorry Mom) into eating Thanksgiving food. But now we’ve modified it to take care of all our lingering leftovers in a tasty way.
TURKEY PIZZA
1 (10 ounce) can refrigerated pizza crust dough
1 ½ cups turkey gravy (either from a jar or from the turkey)
1 cup leftover mashed potatoes
1 cup leftover stuffing
1 cup cooked and shredded turkey meat
1 cup Tillamook Shredded Italian Blend Cheese
1/2 cup ranch dressing (optional)
1/2 cup cranberry sauce (optional)
Preheat the oven to 400 degrees F (200 degrees C) or whatever is recommended on your pizza dough. Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread 1 cup of gravy over the top of the pizza using the back of a spoon. Spoon the potatoes onto the pizza, in little clumps. Arrange stuffing and turkey on top and spread evenly over the whole pizza. Top with cheese.
Cover pizza with aluminum foil (to protect the turkey from drying out). Bake for 15 to 20 minutes, until crust is browned and center is cooked through. Serve with a side of ranch dressing or with dollops of cranberry sauce.
The great part about this recipe is that anything goes! If your family is like mine, and someone has already picked away at the stuffing, sub it out for green beans. If you’re out of gravy, a layer of cranberry sauce could serve as a tasty base. Play around with it and share with us your favorite combination!
Do you have any turkey leftover traditions to share?
~ Katie of the Tillamook Team
Photo: Amy – Cutting Coupons in KC
November 23rd, 2012 at 9:22 am
We use the leftover turkey and make a 9×13 pan filled with a layer of cooked rice, a layer of turkey scraps, covered with a sauce made with Cream of Celery soup and white sauce combined. Top with cheese, after a sprinkle of slivered toasted almonds. Since it’s made with hot ingredients (except for the turkey) it goes nicely into the microwave and is ready to serve in less than 30 min start to finish.
We’ve been making this for 40 years, and I got the recipe from my mother in law who had been making it for 30 years prior to that. Hope you enjoy what we call Turkey Newburgh.
Some folks ass mushrooms or use Cream of Mushroom soup but since I don’t care for them…..
November 25th, 2012 at 3:29 pm
Hi Mary,
Thank you for sharing this delicious post-Thanksgiving recipe with us! It sounds like a great way to freshen up those leftovers! I hope you had a wonderful Thanksgiving holiday!
All the best,
Amalya, of the Tillamook Team