Even though we all seem to only over-indulge in turkey during this time of year, by the third or fourth day, most of us don’t want to see it again, so we’re left to getting creative.
On a recent episode of Rachael Ray’s talk-show, she turned Thanksgiving Day leftovers into a Thanksgiving Stromboli. Of course with our recent feast, I had everything on hand and set to work. They seriously do not take more than 10 minutes to put together, if that, and soon enough, you’re enjoying Thanksgiving Version 2.0.
Are they a “wow, I can’t wait to make this again?” No. But are they a perfect way to reinvigorate the leftovers from your feast? Absolutely. And hey, surprisingly enough, The Husband even ate the whole thing, cranberry conserve and stuffing to boot (which he wouldn’t touch on their own). Total extra points for that!
Thanksgiving Stromboli
Recipe courtesy of Rachael Ray
1 tube refrigerated pizza dough, recommended brand Pillsbury
2 tablespoons all-purpose flour or cornmeal
1 cup leftover cranberry sauce
3 cups leftover turkey, shredded
2 cups leftover stuffing
2 cups aged white cheddar cheese, shredded
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons sesame seeds
2 cups leftover gravy
Yields: 4 servings
Preheat oven to 400ºF. Break open the tube of dough and remove it from container. Dust your hands and lightly cover your work surface with flour or cornmeal. Roll or stretch the dough out slightly then cut it lengthwise and across to make four sections.
Spread a spoonful of cranberry sauce across one section on a diagonal. Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. (Be careful not to overstuff the stromboli or they won’t wrap up!)
Tuck the two corner edges over the filling — you should have turkey mixture running down the middle with some filling exposed at each end.
Brush with EVOO then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.
{ 2 comments… read them below or add one }
Is extra virgin olive oil the best thing to use here? I would have thought that for that long at that high temp it will start smoking and you’ll be left with a bitter, acrid taste. Wouldn’t an oil with a lower smoking point be much more suitable? Even just a bog standard olive oil. It seems a waste to use extra virgin as it will leave your kitchen in a fug of smoke and leave an acrid taste on the food.
This is absolutely mouth watering.
I love your blog!
Julius from Occasional Baker
{ 2 trackbacks }