Next-level leftovers

Your Thanksgiving meal keeps on giving, thanks to these recipes

Thanksgiving Leftover Pizza

There are any number of topping combinations you can make depending on what your favorite leftovers are (stuffing, veggies, sweet potato casserole, etc., can also be used). Leftover cranberry sauce or spinach dip make a great dip for the crust as well!

Ingredients

• 1 pound pizza dough

• 2 tablespoons olive oil, divided

• 1 ½ cups sliced fresh mushrooms

• 2 teaspoons minced garlic

• 1 ½ cups turkey gravy

• 2 cups chopped cooked turkey

• 1 ½ cups mashed potatoes

• 2 cups shredded mozzarella cheese

• ¼ cup chopped fresh parsley

• ½ teaspoon garlic powder

• ¼ teaspoon garlic salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease or flour a pizza pan.

2. Roll dough onto the prepared pizza pan.

3. Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.

4. Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza.

5. Whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust.

6. Bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. Cool slightly before serving, 3 to 5 minutes.

Stuffing Bites

Ingredients

• 2 cups leftover mashed potatoes

• 2 cups leftover stuffing

• 2 eggs

• ½ cup grated Parmesan cheese

• 1 teaspoon poultry seasoning

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 2 cups panko bread crumbs

• oil for frying

• 1 pinch sea salt

• 1 cup cranberry sauce, warmed

Directions

1. Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning, 1 teaspoon salt, and pepper together in a large bowl until well combined.

2. Pour panko bread crumbs into a wide shallow bowl. Form 2 tablespoonfuls of stuffing mixture into a ball. Roll in bread crumbs until well coated. Repeat with remaining stuffing mixture.

3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry stuffing balls, 4 at a time, until golden brown, 6 to 8 minutes. Transfer to a cooling rack; sprinkle with sea salt.

4. Serve fried stuffing balls with cranberry sauce.

Gingery-Apricot Turkey Salad

Ingredients

• 2 cups diced, cooked turkey

• 1 Granny Smith apple - peeled, cored and diced

• 1 cup diced celery

• ½ cup chopped cashews

• ¼ cup dried apricots, finely chopped

• ½ cup low-fat mayonnaise

• ¼ cup low-fat sour cream

• 2 tablespoons apricot preserves

• 1/8 teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 1/8 teaspoon ground black pepper

Directions

1. In a large bowl, toss together the turkey, apple, celery, apricot and cashew pieces. Set aside.

2. In a small bowl, whisk together the mayonnaise, sour cream, apricot preserves, nutmeg, ginger and pepper. Spoon over the salad mixture and fold dressing in until well-blended. Serve over a bed of lettuce in a tortilla wrap or pita pocket.