Not sure what to do with those Thanksgiving leftovers?
Consider the Thanksgiving leftover stromboli – an unlikley recipe that is low key amazing.
I stumbled upon this recipe last year after my aunt brought over enough leftovers to feed a small village.
We’re talking about wrapping all those familiar flavors in pizza dough, melting cheese over everything, and creating something that everyone will love.
At a Glance
Before we get deep into the gravy-covered details, here’s what you’re getting into with this Thanksgiving leftover stromboli:
Prep Time: 15-20 minutes (assuming your leftovers are already ready to roll)
Cook Time: 25-30 minutes
Total Time: About 45 minutes from start to finish
Difficulty Level: Beginner-friendly with room for creative flair
Serving Size: Feeds 4-6 people, depending on how hungry everyone is and whether they’ve already raided the pie section
Ingredients: Pizza dough (store-bought or homemade), turkey, stuffing, mashed potatoes, cranberry sauce, gravy, and cheese
Equipment Needed: Baking sheet, parchment paper, rolling pin (or a wine bottle if you’re feeling resourceful), pastry brush
Best For: Anyone with a fridge full of Thanksgiving leftovers and a craving for something that doesn’t taste like Thursday’s dinner reheated in the microwave
Dietary Considerations: Can be modified for various diets, though the traditional version is definitely a carb-and-dairy lover’s dream
This is your leftover canvas, and the stromboli is just the frame.
Ingredients and Preparation
Note that exact measurements are more like suggestions than rules-you’re working with what you’ve got.
Core Ingredients
- Pizza dough (1-2 pounds, depending on how many stromboli you’re making): Store-bought works perfectly fine. I won’t judge you for taking the shortcut-we’re dealing with leftovers here, not competing on a baking show.
- Turkey (2-3 cups, shredded or chopped): Dark meat, white meat, that crispy skin nobody admitted to eating-it all works.
- Stuffing (1-2 cups): The more herby and flavorful, the better.
- Mashed potatoes (1 cup): These add creaminess and act as a binder. Cold mashed potatoes work great.
- Cranberry sauce (1/2-3/4 cup): Whether you’re team whole berry or team jellied cylinder, both bring that sweet-tart punch.
- Gravy (1/2 cup for mixing, plus more for dipping): This is non-negotiable. Gravy is life.
- Cheese (1-2 cups, shredded): Mozzarella is classic, but I’ve used cheddar, Swiss, or a combination. Honestly, cheese is cheese.
- Egg wash (1 egg beaten with a tablespoon of water): For that gorgeous golden finish.
Optional Add-Ins
- Green beans or green bean casserole
- Sweet potato casserole (trust me on this one)
- Caramelized onions
- Brussels sprouts
- Fresh herbs like rosemary or thyme
- A dash of hot sauce if you like things spicy
Preparation Steps
Step 1: Preheat and Prep
Get your oven heating to 400°F (200°C). Line a baking sheet with parchment paper because nobody wants to scrub cheese off a pan at 10 PM.
Step 2: Roll Out the Dough
On a lightly floured surface, roll your pizza dough into a rectangle, roughly 10×14 inches. Don’t stress about perfect measurements-rustic is charming.
Step 3: Layer Like You Mean It
This is where the magic happens. Start by spreading a thin layer of mashed potatoes down the center of your dough, leaving about 2-3 inches on each side for sealing.
Then layer on the turkey, stuffing, a drizzle of gravy, dollops of cranberry sauce, and a generous helping of cheese.
Don’t overstuff, or you’ll end up with a stromboli explosion (which, while delicious, makes for messy eating).
Step 4: The Fold and Seal
Make diagonal cuts along both sides of the dough, about 1 inch apart. Then, starting from one end, fold the strips over the filling in a crisscross pattern, creating a braided look.
Alternatively, you can just fold the sides over and pinch to seal-it’s your kitchen, not a beauty pageant.
Step 5: Brush and Bake
Brush the entire surface with egg wash. This gives you that bakery-quality golden color.
Bake for 25-30 minutes until the dough is deep golden brown and crispy.
Step 6: Rest and Devour
Let it cool for about 5 minutes before slicing. This allows the filling to set slightly, so you don’t burn your mouth or have everything spill out.
Serve with warmed gravy on the side for dipping.
Ease of Preparation
I’m not going to sugarcoat it-this recipe requires some actual effort. But we’re talking about “roll up your sleeves for 20 minutes” effort, not “spend all day in the kitchen questioning your life choices” effort.
Skill Level Required
If you can spread peanut butter on bread and fold a burrito (even badly), you can make this stromboli. The most technical part is rolling out the dough, and even that is forgiving.
Irregular shapes add character. I’ve made lumpy stromboli that tasted just as good as perfectly shaped ones.
The braiding technique looks fancy, but it’s actually easier than it appears. Those diagonal cuts and alternating folds? It’s basically adult arts and crafts.
My ten-year-old nephew helped with one, and while it looked like a drunken caterpillar, it baked up beautifully.
Time Investment
Here’s the honest breakdown:
- Gathering ingredients from the fridge: 5 minutes (or 15 if you have to play Tupperware Tetris)
- Rolling dough and assembling: 10-15 minutes
- Baking: 25-30 minutes (hands-off time where you can scroll through your phone guilt-free)
- Cooling: 5 minutes
- Total active time: About 20 minutes
For a meal that feeds 4-6 people and looks like you actually tried? That’s a solid time investment.
Compare that to reheating individual components in the microwave, plating everything, and still ending up with sad, dry turkey.
Versatility and Customization Ideas
Here’s some mods you can make with this recipe.
Dietary Modifications
Vegetarian/Vegan Adaptations
Substitute the turkey with roasted vegetables, plant-based turkey alternatives, or extra mushrooms sautéed with herbs.
Use vegan cheese and dough (most store-bought pizza dough is accidentally vegan anyway).
Replace the egg wash with olive oil or plant-based milk.
Gluten-Free Version
Gluten-free pizza dough works here, though it tends to be more fragile. Handle it gently and don’t overfill.
Alternatively, skip the traditional stromboli shape entirely and make individual hand pies with gluten-free dough rounds.
Low-Carb/Keto Adaptation
Use a low-carb fathead dough (made with mozzarella and almond flour) or even a cauliflower-based dough.
Skip the stuffing and potatoes, focus on turkey, cheese, and low-carb veggies like roasted Brussels sprouts. It’s not quite the same, but it scratches that leftover itch.
Dairy-Free
Dairy-free cheese melts have come a long way. Violife and Miyoko’s both work well. You’ll lose some of that gooey stretch, but the flavor remains solid.
Regional and Cultural Variations
Depending on your Thanksgiving traditions, your stromboli will have its own personality:
Southern-Style: Add collard greens, black-eyed peas, cornbread dressing, and a drizzle of hot sauce. Maybe some mac and cheese if you’re feeling extra.
Southwest Twist: Mix in some green chiles, use pepper jack cheese, add black beans, and serve with a side of salsa or chipotle mayo for dipping.
Cajun Version: Incorporate andouille sausage, Cajun-spiced turkey, and some rice dressing. Spicy, bold, and unapologetic.
New England Style: Focus on oyster stuffing, root vegetables, and a sharper cheese like aged cheddar. Very traditional, very comforting.
Creative Filling Combinations
Here are some variations I’ve experimented with:
- The Breakfast Stromboli: Use leftover turkey, stuffing, scrambled eggs, cheese, and breakfast sausage. Perfect for Black Friday morning.
- Sweet and Savory: Lean into the sweet potato casserole and cranberry sauce, adding pecans and maybe a drizzle of maple syrup. Sounds weird, tastes amazing.
- Pizza-Style: Add marinara sauce, pepperoni, and Italian seasonings along with your turkey. It’s like a Thanksgiving pizza in stromboli form.
- The Everything Stromboli: Just throw it all in. Green bean casserole, sweet potatoes, rolls, whatever’s left. Organized chaos that somehow works.
Cheese Variations
I mentioned mozzarella as the default, but the cheese world is your oyster:
- Brie: Adds creaminess and a subtle tang that pairs beautifully with cranberry sauce
- Gruyère: Sophisticated and nutty, elevates the whole experience
- Cheddar: Sharp and bold, stands up to strong flavors
- Fontina: Melts like a dream, adds richness
- Goat cheese: Tangy and creamy, great with herbs
Sauce Options Beyond Gravy
While gravy is the classic dip, consider these alternatives:
- Cranberry aioli (mix cranberry sauce with mayo and a squeeze of lemon)
- Herb cream cheese (blend softened cream cheese with fresh herbs)
- Hot honey (sweet heat that cuts through the richness)
- Mushroom gravy for a different flavor profile
- Even leftover soup works as a dipping sauce
Size Variations
Giant Family-Style Stromboli: Use all your dough for one massive log that feeds a crowd.
Individual Portions: Divide the dough into smaller pieces and make personal-sized stromboli. Great for meal prep or picky eaters who want to customize.
Mini Bites: Cut the dough into small squares, fill with a spoonful of leftovers, fold into triangles, and bake. Perfect party appetizers.