[Recipe] This Thanksgiving Pizza Will Solve Your Leftovers Dilemma

Trying to figure out what to do with all those Thanksgiving leftovers can get boring. You can make a bunch of turkey sandwiches for the week like a chump, or you can upgrade your leftovers game with a pizza.

With this pizza, you’re essentially just mounting your crust with anything and everything you had for Thanksgiving, like cranberry sauce, turkey, stuffing and macaroni.

Check out the recipe below and step away from that turkey sandwich.


  • Flour
  • Pizza dough
  • Leftover Cranberry sauce
  • Leftover Mashed potatoes
  • Leftover Turkey
  • Leftover green beans
  • Leftover stuffing
  • Grated cheddar cheese


Just make a pizza. No? Not buying it?

Ok, well, you are, essentially, just making a pizza.

You can use the classic Pillsbury crust, or Boboli pre-made crust and start topping away.

Instead of the usual pizza sauce, you spread the cranberry sauce over the dough and follow it up with the mashed potatoes.

After that, just start cramming every square inch of the pie with your turkey, macaroni & cheese, green beans and stuffing.

You stick your pizza in the oven at 400 degrees for 18 minutes, or until the crust is golden brown, let it cool and munch away.

This orchestrated mess actually works and tastes bomb, trust me. It’s like a Thanksgiving Pieology pizza.

Bake away this weekend and enjoy!


Herbed Turkey Burgers With Goat Cheese and Cranberry Sauce

turkey slider croppedRecipe: Hungry Girl Por Vida



Why Canned Cranberry Is — And Always Will Be — Better Than Fresh


Every so often in our post-foodist world, I get this overwhelming urge to eat, well, shit. Not actual fecal matter (ew), but certainly foods a few higher-minded cohorts might readily scoff at. Let’s be real, preserved, pasteurized, processed to the point of being unrecognizable, “shit” was the kind of cuisine we were raised on — none of this locally sourced, organic, artisan-crafted bullshit, but fruit “salads” made with baby marshmallows and Cool Whip, and jellied cranberry served straight from the can. (Thanks mom.) It’s why, after years of trying gourmet frou frou versions like chili cranberry gastrique and cabernet cranberry chutneys, I’ll happily still let good old Ocean Spray take up precious space on my Thanksgiving platter.

Here’s why canned cranberry is — and always will be — better than fresh:


It’s nostalgic.

Like I said, canned is what I grew up with, and canned is what my children will grow up with. There is no joy quite like jiggling a perfectly intact cylinder of ribbed red gelatin onto a plate and then slicing it into individual rounds. (Mushed jelly, on the other hand, is for heathens. Totally defeats the purpose.)

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It’s sweeter.


Says Dr. Gourmet, cranberries are not naturally sweet, so while 100 grams of fresh ones contain only around 50 calories, their processed, saucy counterparts contain as much as 151 — holiday indulgence, indeed.


It’s actually cheaper than making it from scratch.


According to a 2011 article in Bon Appetit, store-bought cranberry sauce comes out to $1.26 per cup, while homemade costs $2.93 per cup. Why cause unnecessary suffering?

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It’s also just way easier to make (or, rather, not make.)


There’s already so much other work to be done on Thanksgiving, between thawing and frying the turkey, and dodging your relatives’ awkward dating questions. If everyone’s just as happy with canned as with homemade, why fuss?

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And it doesn’t mix with my mashed potatoes and turkey when I don’t want it to.


Thank you, you ruby-colored, self-containing goop!

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I mean, fresh cranberry isn’t bad . . .


At times it can even be delicious.

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Like here.


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And here.


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And it’s not like I’d eat canned cranberries any other day of the year — that’d just be weird.


(Leftover turkey sandwiches notwithstanding.)

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But I will always, always love the canned stuff.


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 And anyone who looks down on it is sorely missing out.


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So jiggle on, you beautiful burgundy bastard. Jiggle on.

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Here’s to 101 more jiggly years!

(Just because, fun fact: the first commercial canned cranberry was introduced in 1912.)

Lead Picthx Robert S. Donovan


Thanksgiving Chili

Happy Thanksgiving Foodbeasts, hope you are enjoying all the fine festivities with your closest friends and family! Celebrate and get down with this Thanksgiving Chili which consists of turkey chili served on pumpkin cornbread; covered in pepperjack cheese and cranberry sauce! I would eat this jaw-dropping dish not only for Thanksgiving, but for any day out of the year! (Thx DudeFoods)


Thanksgiving Idea: Left Overs Pizza

Mack Cloud from Canada is showing us the true meaning of Thanksgiving…utilizing left overs properly! He has curated this amazing looking pizza slice, created on a whole grain crust, with turkey for the meat, gravy instead of the traditional tomato sauce, cheese of course,  and topped with stuffing and cranberry sauce for good measure. Baked to a crisp and ready to eat for a nice pick me up during the week following Thanksgiving day. Oh, you!


Thanksgiving Ideas: Slater’s 50/50 Thanksgiving Burger

Ground turkey burger topped with stuffing, turkey gravy, cranberry sauce and a generous helping of sage mayonnaise. A mainstay on the Slater’s 50/50 menu, and a perfect idea all year around, but even more mouthwatering as the days preluding Thanksgiving get fewer and fewer.