Thanksgiving Leftovers Pizza {w/ Grain-free Crust Option}

Thanksgiving Leftovers Pizza {w/ Grain-free Crust Option}

Without trying to rush away the holiday, considering it hasn’t even landed yet, I wanted to have a little something special waiting for those of you that will have leftovers later this week. If you ask me, the leftovers are half the fun. Sadly, oftentimes there isn’t exactly enough left over to make a full meal out of or, maybe you are sick of the traditional Thanksgivings spread and you wanna have a little fun. This pizza recipe is the answer. Use this more as a gentle suggestion / inspiration, since you can really make this your own, depending on what specific leftovers you have.

Of course, you could always make the traditional sandwich, a pot of turkey soup or a turkey pot pie, but I am telling you, after you’ve made a Thanksgiving Leftovers Pizza, there’s no turning back.

Thanksgiving Leftovers Pizza {w/ Grain-free Crust Option}

Thanksgiving Leftovers Pizza {w/ Grain-free Crust Option}

This pizza is an updated makeover on the traditional leftover Thanksgiving sandwich that we all now and love, and it’s easy to make with the family. To lighten things up, I made the turkey and the fresh veggies the highlight here with little dollops of cranberries for some bright, sweetness. For some extra fun, leftover gravy would make a killer sauce or maybe take some leftover stuffing, roll it up into tiny stuffing meatballs and add that on top, finally, you could mix your leftover mashed potatoes with the cheese and spread that out on top of the crust, to change things up a bit. But listen up, whatever you do, please don’t skip on the cranberry sauce! As crazy as it may sound, it’s THE best part of this pizza. The bites with the bright, fresh and sweet flavor of the cranberries were our very favorite.

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Turkey Tortilla Soup (with Paleo option)

Turkey Tortilla Soup (with Paleo option)

Here we go, it’s about that time to answer the very important question of ‘What to do with ALL the Thanksgiving leftovers?’ While I know the big holiday hasn’t hit just yet, I want to help you guys get prepared for the aftermath. This week is all about Thanksgiving leftover ideas for the days following the big event! Since we are always left with loads of goodies, why not get creative and continue the eating party?

Soups are almost always my go-to after the holidays, for a variety of reasons. 1) they are so simple to make and they yield a large amount of food 2) soup is my ultimate comfort food. It’s always what I crave after I’ve maybe eaten more or differently than I usually do and 3) it’s the perfect cozy, cool-weather food. Soup will forever feel like a hug in food form!

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Grain-free Pumpkin Pie with Gingersnap Macaroon Crust and Cinnamon Vanilla Meringue

Grain-free Pumpkin Pie with Gingersnap Macaroon Crust and Cinnamon Vanilla Meringue

Don’t send a Thanksgiving lynching mob after me, but I generally don’t care too much about pies. I am already not a huge dessert person, but if I am going to have a little something sweet, I’d probably always opt for chocolate. Gimme this Dark Chocolate Pumpkin Tart and I’ve got everything I need. But, I am fully aware that pies are part of holiday spreads for a reason, pies go with Thanksgiving like peanut butter to jelly. I am currently also painfully aware of baking’s ability to heal and it’s important role in relieving stress, something I have personally been in great need of since the election. So here we are, with an epic pumpkin pie that will change the minds of even the greatest pie skeptics.

I have always loved the idea of a pumpkin pie, as I am a big fan of pumpkin-spiced everything, but generally I find many pumpkin pies to be just a tad lacking. First, it’s just your standard pie crust, nothing too special there, not a ton of flavor, then the pumpkin filling gets a little spicing and maybe you top it all with a little whipped cream. To me, it just always feels like it’s missing a little something. It lacks a little dessert flair. I also find that when you add adequate spices and a sweetener with some depth, beyond just standard refined white sugar, the color of a finished pumpkin pie just ends up pretty drab. Beigy brown toasted edge crust, a orangey-brown filling. I dunno, I feel like we can do better than this you guys!

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Gluten-free Oyster Sourdough Stuffing

by Beth @ Tasty Yummies

Gluten-free Oyster Sourdough Stuffing

Gluten-free Oyster Sourdough Stuffing

Alright, here we go! The final stuffing recipe of the season and I am really excited about this one. Shhh, don’t tell the mashed potatoes, but I am pretty sure stuffing is my favorite. It’s a dish that just doesn’t get any love outside of Thanksgiving and I just don’t know why.

Gluten-free Oyster Sourdough Stuffing

While this stuffing isn’t grain-free, it uses my absolute favorite gluten-free bread ever – Bread SRSLY’s sourdough loaf. It would also be delicious with non-gluten-free sourdough (obviously), any crusty French-style bread, cornbread or even with a good grain-free bread. As far as I am concerned, always remember whatever your bread choice, your stuffing (or dressing) is only as good as your bread.

Oyster stuffing is more traditional in the New England region and I believe some areas of the south, along the gulf coast. It isn’t one that I grew up eating, necessarily, but I have had it before and I love it, I also know it’s a staple for so many of you. Veering a bit from the traditional, I paired the shellfish in a more West Coast way, with the sourdough. Think of Northern Cali, San Francisco to be exact, the Hangtown Fry and all the sourdough bread paired with oysters, clams, chowders and so on. It’s a match made in heaven. A little tang, with the subtle, savory brininess of the oysters. This classic stuffing will bring an amazing and unique matrix of flavors to your Thanksgiving dinner.

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