Thanksgiving Leftovers Recipes: Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese

I'm sure you've already had your fill of Thanksgiving leftovers sandwiches and soups, but have you had Thanksgiving leftovers pizza yet?

No, there's no cranberry sauce or brown gravy on it. That would be weird. But there is roasted butternut squash, leftover turkey, sauteed apples and blue cheese.

Since Jeff said we'll be making this again in December and January, I thought it would be good idea to have another name besides "Thanksgiving Leftovers Pizza." So feel free to call it Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese.

Thanksgiving Leftovers Pizza or Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese
Makes 8 slices
Printable recipe.

I used store bought basic white pizza dough for this recipe. But if you're looking to make your own, here are my recipes for basic white pizza dough and whole wheat pizza dough. If you've got leftover roasted squash from Thanksgiving, even better!

1 pound store bought pizza dough
1 small butternut squash, peeled and cut into chunks
4 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 small sweet onion, such as Vidalia, thinly sliced
1 medium firm, crisp apple, such as Fuji or Braeburn, with skins, cut into chunks
1 1/2 cups room temperature shredded cooked turkey, white and dark meat
1/2 cup shredded fontina cheese (or 4 ounces sliced cheese)
1/2 cup (4 ounces) crumbled blue cheese
3 teaspoons minced fresh rosemary
1 tablespoon yellow cornmeal

1. Center an oven rack and preheat to 400 degrees F. Place butternut squash in a single layer on an aluminum-lined baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with 1/8 teaspoon salt and pepper. Roast for 25-35 minutes, or until tender when pierced with a fork. Remove from oven.

2. Increase oven temperature to 500 degrees F. Position an oven rack in the lower part of the oven and place the pizza stone on it.

3. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add onions; cook, stirring occasionally for 5 minutes. Once they begin browning, lower the heat and cook until soft and browned all over, about 12-15 minutes. Add apples and cook for 3 minutes until just softened.

4. Roll out pizza dough on a lightly floured surface. Brush with remaining 1 teaspoon olive oil. Top with fontina cheese, leaving a 1/2-inch border. Spread turkey over the dough. Top with squash. Then top with caramelized onions and apples. Sprinkle with 2 teaspoons of fresh rosemary. Season with remaining 1/8 teaspoon salt and black pepper. Slide pizza onto preheated pizza stone scattered with 1 tablespoon yellow cornmeal. Bake for 8-10 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted. Sprinkle evenly with remaining 1 teaspoon of rosemary before serving.

4. If you don't have a pizza stone, then preheat oven to 450 F. Place rolled out dough a parchment-lined rimmed baking sheet. Bake for 20 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted.

You might also like these pizza recipes:
Philly Cheesesteak Pizza recipe from Food Blogga
Fennel Sausage and Rapini Pizza recipe from Food Blogga
Butternut Squash and Red Onion Pizza recipe from Culinary in the Desert
Pear, Caramelized Onions, and Goat Cheese Pizza recipe from Cook Mobile

Thanksgiving Leftover Recipes: Guy-Friendly Turkey and Bean Breakfast Hash

OK, guys. Listen up.

This Friday morning, chances are good that the women in your life will be Christmas shopping. They may leave as early as 2:30 am. Yup. Kohl's department store is opening at 3am on Friday for masochistic Christmas shoppers.

That means the house and the leftover bird is all yours. So here's what you need to do:
1. Turn on ESPN.
2. Make a pot of hot, strong coffee.
3. Make my Turkey and Bean Breakfast Hash.
4. Eat. Watch sports. Eat. Watch sports. Eat. Watch sports.

If you like this recipe, then check out my book, Recipes Every Man Should Know, which has recipes for hearty breakfasts such as Breakfast Burritos, Fool-Proof French Toast and Sausage and Egg Breakfast Hash.

Turkey and Bean Breakfast Hash
Makes 4 servings
Printable recipe.

2 tablespoons olive oil
2 green onions, thinly sliced
1 medium red bell pepper, chopped
8 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups leftover shredded turkey, white and dark meat
1 cup canned black, red, or pinto beans, rinsed
2 cups salsa of your choice (I used chipotle salsa)
1/4 cup chopped fresh cilantro, plus extra for garnish
1/3 cup shredded cheddar cheese, plus extra for garnish

1. In a large skillet over medium heat, warm oil. Add onions and peppers and saute 3-4 minutes, or until lightly browned.

2. Place eggs, salt and pepper in a medium bowl and lightly whisk. Pour into the skillet. Cook 2 minutes, pushing eggs from side to side with a spatula. When eggs are about halfway cooked or "set," add turkey and beans. Cook 1 minute, stirring a few times. Add remaining ingredients and heat through, about 1-2 minutes. Eggs should be soft but no longer runny, and the cheese should be melted. Transfer to a platter and garnish with additional cilantro and cheese. Or just eat it as is. Nobody is watching you.

You might also like these hearty breakfast recipes from Food Blogga:
Swiss Chard, Potato, and Parmesan Frittata
Breakfast Egg Sandwich with Avocado and Chipotle Mayo
Ricotta Hotcakes with Warm Spiced Apples and Maple Syrup

Thanksgiving Leftover Recipes: Curried Turkey Salad Wraps

We still have about 13 pounds of leftover turkey meat from our 23.5 pound bird, so today's Thanksgiving leftover recipe is Curried Turkey Salad Wraps.

If you like curried chicken salad, then you'll love this curried turkey salad, that is loaded with crunchy celery, apples, and cashews and sweet raisins and mango. You can use any type of curry powder you'd like, but I prefer extra spicy hot curry powder, which really heats things up.

Want to share in our big, festive Christmas cookie swap? Find out how here.  (Several Santa prizes will be given out throughout the event.) And check out the stash of Christmas cookies we've gotten so far.

Curried Turkey Salad Wraps
Makes 4 wraps
Print recipe only here.

2 1/4 cups cooked, shredded or chopped turkey meat
1/4 cup diced celery, preferably the inner white stalks
1/2 cup diced tart apple, such as Granny Smith
1/4 cup diced ripe mango
2 scallions, finely sliced
1/4 cup coarsely chopped cashews
1/4 cup mayo
1/3 cup plain yogurt
1 teaspoon cider vinegar
1 teaspoon fresh minced ginger
2 teaspoons hot curry powder
salt and cayenne pepper, to taste
3-4 (6-inch) tortillas


1. In a medium bowl mix together turkey, carrot, apple, mango, scallions, cashews, and raisins.

2. In a separate medium bowl, whisk together remaining ingredients, until smooth and creamy. Pour over turkey mixture; stirring until well coated.

3. Place in an air-tight container in the refrigerator for at least 2-3 hours before serving, as it tastes best chilled.

4. In a large skillet over medium heat, warm tortillas for 1 minute per side. Divide turkey evenly and close wraps.

Variation: Make 2 sandwiches with toasted bread, such as rye, whole wheat, or pumpernickel. Add 1 tablespoon dried cranberries if you'd like extra tartness.

You might also like these recipes from Food Blogga:
Monte Cristo Sandwich
Turkey Burger with Apples, Gruyere, and Sage Mayo
Goat Cheese and Poblano Quesadillas with Pineapple Habanero Salsa

You might also like these turkey wraps:
Cajun Turkey and Mango Tortilla Wraps recipe at The Greedy Gourmet
Turkey, Cranberry, and Blue Cheese Wrap recipe at Closet Cooking
Slow Cooker Tex-Mex Turkey Wraps recipe at YumSugar
Lentil, Turkey, and Apple Wraps recipe at Love and Olive Oil

Thanksgiving Leftover Recipes: Turkey Pot Pie with Mashed Sweet Potato Topping

I bought a 23.5 pound turkey for Thanksgiving. There were four of us. As a result, it will be "Thanksgiving Leftovers Week" at Food Blogga's.

I'm kicking things off with my favorite Thanksgiving leftover recipe: Turkey Pot Pie with Mashed Sweet Potato Topping. This turkey pot pie is chock full of savory turkey meat, tender vegetables, and an herb cream sauce. With the sweet potato topping, it deliciously evokes memories of the recent feast (but without the football this time).



Thanksgiving Leftover Turkey Pot Pie with Mashed Sweet Potato Topping
Serves 6-8
Print recipe only here.

1 tablespoon butter
1 cup diced yellow onions
1 cup diced peeled carrots
1 cup diced celery
3 cups whole milk
1/4 cup all-purpose flour
5-6 sage leaves, finely diced
1 medium sprig rosemary, finely diced
1/4 teaspoon each salt and freshly ground black pepper
3 cups cooked diced turkey meat
1 cup frozen peas
3 cups cooked mashed sweet potatoes (If they aren't already seasoned, then add 1/2 cup milk and 2 tablespoons butter to the mashed potatoes and heat a for a couple of minutes on the stove top.)

1. Preheat oven to 375 degrees F. Coat a large baking dish, such as a 10-12 inch round or an 11 X 7 rectangular dish with cooking spray. (You could also make individual pot pies in small dishes or large ramekins.)

2. In a large skillet over medium-high heat, melt butter. Add onions, carrots, and celery and saute 5-7 minutes, or until just tender. 

3. In a medium bowl, whisk milk and flour, until flour dissolves. Add herbs, salt, and pepper.

4. Add turkey to the vegetables. Add the milk-flour mixture. Stir occasionally until the sauce begins to thicken. Stir in the peas. Transfer to the prepared baking dish. Top with mashed potatoes, leaving about 1/2-inch space between the potatoes and the dish. Cook for 20-25 minutes, or until the sauce begins to bubble around the edges and the potatoes are lightly browned.


You might also like these holiday recipes from Food Blogga:
Persimmon and Date Bread
Winter Jewel Fruit Salad
Turkey, Proscuitto, and Gorgonzola Sandwich
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans

You might also like these turkey pot pie recipes:
Leftover Turkey Pot Pie recipe from White Trash BBQ
Turkey Pot Pie recipe from Kalofagas
Upscale Turkey Pot Pie recipe from The Expatriate's Kitchen

Congratulations to Leslie of Leslie's Cookery! She is the first winner of a Santa's prize for this year's Eat Christmas Cookies and will receive a copy of Elinor Klivans's The Essential Chocolate Chip Cookbook. There are several more Santa's goodies to come. So send over your Christmas cookies for a chance to win! Find out how here.