I’m already planning next week’s dinner.
Leftovers spark a lot of strong opinions—people either adore them or can’t stand them. I’m somewhere in the middle: I’m fine with leftovers for a day or two, but after that I want something different. Like most millennials, I get bored easily.
For Thanksgiving, though, I’m happy to repeat the entire meal. I live for reheated Thanksgiving dinner on the long weekend—especially the stuffing with gravy. I’ll happily eat it on Friday, Saturday and Sunday. Put gravy on everything and I’m content.
That said, I usually make one exception for leftovers: breakfast. I love using Thanksgiving leftovers for morning sandwiches or hashes. Breakfast biscuits and stuffing hash with mashed potato pancakes are two favorites. Breakfast leftovers feel fresh and fun—dinner leftovers, less so, unless it’s another round of the original feast.
When turkey is involved, I do like to transform it. We always have too much turkey, so it becomes lunches and dinners for days. Given my proclivity for pizza, tacos and burgers, turkey pizza is an easy and delicious choice. No surprises there.
This version features plenty of bacon, a generous drizzle of avocado ranch, and leftover Brussels sprouts—because I can’t get enough of them.
If you’re celebrating tomorrow, what are your plans? How many times will you eat? Who are you sharing the day with? I kind of wish we could all have a huge invisible internet friendsgiving. That would be amazing.
Turkey, Bacon + Avocado Ranch Whole Wheat Pizza
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Ingredients
- 1 batch pizza dough
- 6 ounces mozzarella cheese, freshly grated
- 4 ounces cheddar cheese, freshly grated
- 1 cup leftover Brussels sprouts, sliced
- 4 ounces leftover turkey, shredded
- 6 slices bacon, cooked
avocado ranch
- 1/2 ripe medium avocado
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoons freshly chopped parsley
- 1 tablespoons freshly chopped dill
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat the oven to 375°F. If you’re using a pizza stone or skillet method, follow those instructions. Sprinkle three-quarters of the cheese over the stretched dough, then arrange the sliced Brussels sprouts on top. Scatter the shredded turkey and cooked bacon evenly, then finish with the remaining cheese. Bake 25–30 minutes, until the crust is golden and the cheese is bubbling. Remove from the oven and drizzle with avocado ranch before serving.
avocado ranch
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Combine all avocado ranch ingredients in a food processor and blend until smooth, scraping down the sides as needed. Taste and adjust seasoning if you like. Store any leftover avocado ranch in a sealed container in the refrigerator for 1–2 days.
Notes
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P.S. Did anyone else watch that Thanksgiving commercial and immediately want to sandwich the entire turkey between two slices of bread with potato chips on top? No? Just me?