Thanksgiving Pizza and a Side Dish

Published: October 26, 2026

Turkey, Stuffing, and Cheese — Oh Pie!

Topping pizza dough with stuffing might sound like one carb too many, but I prefer to think of it as Thanksgiving leftovers reaching their full potential. No matter how many people I’m feeding on Thanksgiving, I always make enough stuffing for a small army. But by Saturday, even this stuffing enthusiast can start to lose zeal for the annual encore. One year, rather than reheating it for the umpteenth time, I piled it onto pizza dough, added cheese and a few other Thanksgiving-ish ingredients and turned it into a surprise Saturday night dinner. I fully expected at least a little resistance from the kids. There was none. No one complained. In fact, we finished all the leftovers. Mission accomplished.

Ingredients

  • 1 pound raw pizza dough
  • 8 ounces fresh mozzarella, torn into small pieces (you can add more if you are the extra-cheese type)
  • 2-3 cups leftover stuffing, preferably with sausage, crumbled up
  • Green beans, turkey or almost anything you served can top the pizza (use your judgment and imagination)
  • olive oil for drizzling
  • Leftover cranberry sauce or gravy for serving

Preparation

Preheat the oven to 425 degrees. Place one oven rack at the bottom and one at the top. Stretch the pizza dough out to fit a 13×18-inch sheet-pan. (If the dough bounces back, cover loosely with a little plastic wrap and let the dough rest for 15 minutes)

Par-bake the dough on the bottom rack for about 5-7 minutes to give it a head start. Remove the pizza from the oven and scatter the cheese over the crust. Spread the stuffing evenly over the cheese. At this point, you could even add some turkey if you still have some to use up. Drizzle a bit of olive oil over the stuffing. Return the pizza to the bottom rack and bake for 15 minutes. Then move the pizza up to the top rack. (Starting at the bottom helps crisp up the crust, while ending at the top helps brown the top.) Remove from the oven. Slice and serve with cranberry sauce or gravy.

Confession: While most people adore Thanksgiving leftovers, I’ve never been a fan. No matter how much I enjoyed dinner the first time, I lose enthusiasm when faced with repeat meals. That’s why I’m always looking for ways to reinvent leftovers and transform them into something entirely new. Of course, if you love reheated turkey and gravy, by all means, keep enjoying them as they are.

Maple-Miso Roasted Butternut Squash

A Side that Steals the Show

Maple-Miso Butternut Squash with Sweet-Savory Depth

Thanksgiving may be all about the turkey, but let’s be honest: the sides are what make the meal. From sweet potatoes to stuffing, those supporting players often steal the show. This sweet-savory maple-miso squash is scrumptious on its own, and it would also make a flavorful addition to your Thanksgiving leftovers pizza.

Maple-Miso Roasted Butternut Squash

Ingredients

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 2 tablespoons white miso paste
  • 2 tablespoons pure maple syrup
  • 2 tablespoons avocado oil
  • 1 tablespoon apple cider vinegar
  • Fresh cilantro, parsley or scallions, chopped (both work beautifully – choose based on your audience)
  • 1 cup plain Greek yogurt (optional)
  • The juice from 1/2 a lemon

Preparation

Heat the oven to 425°F. Line a baking sheet with parchment for easier cleanup.

Make the glaze: In a small bowl, whisk together the miso, maple syrup, avocado oil and vinegar.

Dress the squash: Toss the squash cubes with the glaze until everything is well coated.

Roast: Spread the squash on the baking sheet in a single layer. Roast for 25–35 minutes, flipping once halfway, until caramelized on the edges and fork-tender.

Mix the yogurt with the lemon juice and season with kosher salt. Spread the yogurt onto a platter. (You can skip the yogurt if you wish. It’s delish either way.)

Arrange the squash over the yogurt. Sprinkle with cilantro or scallions. Serve warm.

CONTESTS & PROMOTIONS