I’m eating next week’s dinner already.
So. People get super passionate about leftovers. Right? Like they love them or they hate them. In general, I don’t mind leftovers – I can handle them for one of two days, but that’s it. Then I get bored and want something new like every other millennial in the world.
When it comes to Thanksgiving, I don’t want to do anything with my leftovers besides stuff my face a second (definitely third, maybe even fourth) time with a reheated Thanksgiving dinner. I live for those meals on the Friday, Saturday and Sunday of Thanksgiving weekend. Especially the stuffing with gravy. Yesssss.
That means I probably wouldn’t make anything else crazy with my leftovers aside from breakfast. Like these breakfast biscuits or stuffing hash with mashed potato pancakes. Breakfast is okay. But when it comes to dinner, I want a big, fat repeat of Thursday.
As usual though, I have one exception: the turkey. We’ve already gone over how it isn’t about the turkey for me. And true to form we ends up with tons of leftover turkey, making it’s way into the week after for sure. Since I can’t seem to make anything but pizza, tacos and burgers, we’re going with number one on that list. Shocked!
With lots of bacon.
And a hefty drizzle of avocado ranch.
And some leftover Brussels sprouts BECAUSE I CAN’T STOP.
If you’re celebrating tomorrow, what are you doing? How many times are you eating? Who are you sharing your day with? I wish we could have a gigantic invisible internet friendsgiving.
Now that would rock.
Turkey, Bacon + Avocado Ranch Whole Wheat Pizza
Yield: makes 1 pizza, serves 2-4
Total Time: 2 hours
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 of bacon, cooked
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
Preheat your oven to 375 degrees (or if you’re using a pizza stone or the skillet method, follow those directions). Add three fourths of the cheese to the dough, then layer the brussels sprouts on top. Spread the turkey and the bacon all over the pizza, then cover with the remaining cheese. Bake for 25 to 30 minutes, or until the crust is golden and the cheese is bubbly. Remove and drizzle the avocado ranch over top before serving.
To make the avocado ranch, combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days!
[avocado ranch from my double bean quesadillas]
Uh, P.S. does anyone else want to try to sandwich their entire turkey between two slices of bread and add potatoes chips on top after watching the Target Thanksgiving commercial? No? Just me?