This is what you do with your Thanksgiving Turkey Leftovers! Turn them into a really easy, delicious Roasted Turkey and Prosciutto Pizza. The Crispy Brown Butter Sage is like a savory candy for the top of your pizza. You’re going to love eating that turkey on day two, and three, and four!
Here’s how you make it happen: eat leftovers for at least three days.
And, here’s how you can eat those leftovers for three + days without going cross eyed at the sight of another plate of turkey: Make this Roasted Turkey and Prosciutto Pizza with Crispy Brown Butter Sage.
The Details: This is hardly cooking because you already have the turkey and you’re really just piling everything on top of a good flat bread (I like the LaBrea Bakery flat bread that you can buy in bulk at Costco and keep in the freezer). The only “cooking” you really have to do is drop a pat of butter in a skillet, wait a few minutes, drop in some fresh sage leaves. Done. It tastes so good and definitely different enough from Turkey-as-Thanksgiving-Dinner that you really won’t mind that you’re still eating turkey on day three. Cross my heart.
Now, give me just a minute to wax on about Crispy Brown Butter Sage because oh.my.gosh. It’s like savory candy and that’s the truth. I am thanking my lucky stars that there is still fresh sage in the garden despite the November weather because I am dead serious when I say that I am going to be putting crispy sage on everything. This pizza is just the beginning.
Enjoy your feasting and your family and your friends!
- 6 flat breads (like La Brea Bakery naan flat breads - about 10" by 5")
- approximately 2 cups roasted turkey, chopped
- 1 tablespoon balsamic vinegar
- 1½ cups marinara sauce
- ¾ cup shredded fontina cheese
- ¾ cup shredded provolone (or pizza blend) cheese
- ¼ cup freshly grated Parmigiano Reggiano
- 3 ounces thinly sliced prosciutto
- 2 tablespoons butter
- 15 to 20 fresh sage leaves
- Black Pepper
- Preheat oven to 425 degrees Fahrenheit.
- Place flat breads on 2 large baking sheets. Spread sauce over the crusts, sprinkle with fontina.
- Toss the chopped turkey with the balsamic vinegar, then sprinkle it evenly over the flat breads. Top with shredded provolone and parmesan.
- Bake each sheet pan separately for 9 to 10 minutes each, or until cheese is melted and begins to brown just slightly.
- While pizza is cooking, melt the butter in a cast iron skillet over medium heat. Add the sage and fry until the butter is browned and the sage is crispy. Remove sage to a paper towel lined plate.
- Remove pizza from oven and top with prosciutto and crispy sage. Sprinkle with freshly ground black pepper and enjoy!
More Ideas for Thanksgiving Leftovers:
Easiest Chicken Noodle Soup – Just sub in turkey for the chicken.