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Cranberry BBQ Turkey Pizza

Cranberry BBQ Turkey Pizza


Cranberry BBQ Turkey Pizza. Thanksgiving leftovers never looked so good.

I don’t know about you but every time I host Thanksgiving dinner I always end up with a boat load of leftovers. I just don’t get it. I see my guests packing up 1, 2, sometimes even 3 to-go plates when they leave my home, yet and still I always seem to have almost half a turkey to find space for in my tiny fridge. Unfortunately for me, I am too greedy to waste perfectly good meat so I have to find ways to spruce up my Thanksgiving leftovers, otherwise I am left eating turkey and gravy seven days straight.

So I put on my thinking cap and decided to use my holiday leftovers in one of my cheat meals that way I couldn’t resist eating them. I happen to have an on again off again love affair with pizza. When I get a pie I can typically eat the whole thing in a two day period. Even with all the love I show pizza it only pays me back in love handles so we have to break up from time to time. In this case it totally makes sense to start dating again and a Thanksgiving leftover pizza just sounds ingenious to me.

So I scoured the fridge and found … yep you guessed it, TURKEYYYYYYYYYYYY, along with some cranberry sauce and some brussels sprouts to make this awesome Cranberry BBQ Turkey Pizza.

Alright, so I started by making a quick pizza dough. Most recipes require the dough rest overnight but y’all know “ain’t nobody got time for that” so I have a quick recipe that produces delicious pizza dough in an hour. I [heart] a good kitchen hack don’t you?

While my dough was getting its life together I made a cranberry bbq sauce using the cranberry sauce leftovers. If you don’t have cranberry sauce leftovers just combine 1 cup of fresh cranberries, 1/2 cup granulated sugar and 1/3 cup of water in a sauce pan and cook them down on medium heat for 7 minutes or until the cranberries pop. Then add in the rest of the bbq sauce ingredients per the recipe.

After the sauce was made I added some of it to my leftover turkey to get it nice and saturated.

I also used the cranberry bbq sauce as a base for all the other ingredients spreading it across my pizza dough but making sure to leave a perimeter for the crust.

Then I must admit I went a little hog wild adding toppings. I had already planned on using the turkey, cranberry sauce, and fresh mozzarella but something told me to go back to the fridge for more. I found brussels sprouts and jalapenos, SCORE!

I just took the leaves of the brussels sprouts and quickly sautéed them in olive oil and placed them under the broiler to get a light char. I used my Circulon Ultimum pan because it allowed me to seamlessly move between stove top and the oven like a pro. If you decide to do this step just make sure that you have pans like these that offer versatility between heating methods. [FYI you can have these too, skip to the giveaway I am having below for a full set of Circulon Ultimum Cookware]

My pizza was evenly cooked throughout with bit of crunch to the crust, just the way I like it. After one bite I basically forgot that I was have leftovers.

Even though I feel super accomplished coming up with this recipe I must admit that the real super hero has my Circulon Ultimum cookware. I was super impressed by its quality and versatility as well as how evenly everything cooks. Be sure to follow them [ Instagram, Facebook, Twitter, Pinterest] to stay up on company news and awesome giveaways like the one I’m doing below.


  • 1 cup of shredded leftover turkey meat
  • 8 oz. of fresh mozzarella roughly chopped
  • 1 cup fresh brussels sprout leaves
  • ½ large red onion sliced
  • 1 jalapeno sliced
  • 1 teaspoon olive oil
  • kosher salt
Cranberry BBQ Sauce
  • 1 cup of leftover cranberry sauce
  • ½ cup ketchup
  • 2 tablespoons worchestire sauce
  • 2 tablespoon water
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of hot sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of celery seed
  • salt and pepper as needed


Tools Used

Cranberry BBQ Turkey Pizza

Cranberry BBQ Turkey Pizza

Prep Time: 1 hour, 15 minutes

Cook Time: 25 minutes

Serving Size: 6-8

Cranberry BBQ Turkey Pizza

Cranberry BBQ Turkey Pizza - Thanksgiving leftovers never looked so good.


  • Turkey Toppings
  • 1 cup shredded leftover turkey meat
  • 8 ounces fresh mozzarella, roughly chopped
  • 1 cup fresh Brussels sprout leaves
  • 1/2 large red onion, sliced
  • 1 jalapeño, sliced
  • 1 teaspoon olive oil
  • Kosher salt
  • Cranberry BBQ Sauce:
  • 1 cup leftover cranberry sauce
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch celery seed
  • Salt and pepper, as needed
  • Homemade Pizza Dough:
  • 2 cups flour
  • 3/4 cup warm water
  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar


  1. !To Make Pizza Dough: Mix water and yeast in a large bowl and stir until yeast is completely dissolved. Set the bowl aside for 15 minutes.
  2. When ready, add all the remaining pizza dough ingredients to the bowl and stir with a spoon until the ingredients start to clump together. Use your grip and fists to knead the dough into one solid moist ball. Feel free to add additional flour if needed.
  3. Sprinkle approximately ¼ teaspoon of olive oil onto the dough ball and lightly rub around the entire exterior surface. Place the dough back into the bowl and cover it with a towel for 45 minutes. The dough should double in size.
  4. When the dough is done rising, it’s time to roll it out. Lightly flour a counter or large cutting board. Use a rolling pin to roll the dough out evenly; shape is up to you. Place the pizza on a lightly greased Circulon baking sheet until ready to layer on the toppings.
  5. !To make the Cranberry BBQ Chicken: Add leftover cranberry sauce, ketchup, apple cider vinegar, Worcestershire sauce, water, hot sauce, garlic powder, onion powder, celery seed to a medium Circulon Ultimum saucepan and bring to a boil, then reduce heat to low and let simmer for 10 minutes. Taste BBQ sauce and add salt and pepper as needed.
  6. Add half the cranberry BBQ sauce to the shredded turkey meat in a separate warm pan and stir. Reserve the remaining cranberry BBQ sauce to go straight onto the pizza.
  7. To make roasted Brussels sprout leaves: Preheat the oven broiler. Heat olive oil in a small, oven-safe Circulon® Ultimum skillet on medium high heat. Add in Brussels leaves and toss frequently for 4 minutes. Add ¼ teaspoon of salt and toss for 1 more minute. Then add Brussels to the oven for 5 minutes to achieve a light char. Watch closely so that they don’t burn then remove them from the oven. Then reduce the oven heat to 425° F for the pizza to bake.
  8. !To make pizza: Brush on one thin layer of the cranberry sauce around the pizza leaving at least a ½ inch perimeter uncovered. Then layer on the mozzarella cheese, cranberry BBQ chicken, onions, jalapeños.
  9. Brush the perimeter of the pizza with olive oil and sprinkle lightly with kosher salt. Place pizza in 425°F oven for 25 minutes and when done, remove pizza from oven and scatter roasted Brussels sprout leaves over the top. Serve warm!
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The Spatchcock Turkey Guide

The Spatchcock Turkey Guide


We are about 4 day out from Thanksgiving. The only party I hate in the turkey cooking process is the thaw out time. It’s real. Depending on the size of your bird you may need several days to let your turkey completely thaw out in the fridge. If you don’t have your turkey by now you need to get it tonight to begin that process.

Otherwise you are left playing a risky game with temperature trying to thaw it out in the sink. I mean, its certainly been done, hell even I’ve used that method before. But I would say that the refrigerator method is probably the safest although the most time consuming.

No matter what, never leave your turkey out on the counter to thaw. If any part of the turkey falls between of 40°F to 140°F for longer than two hours, it increases the chances for unsafe levels of bacteria to develop.

The Spatchcocked Turkey

This year I decided to take a different approach to cooking my turkey. I normally wet brine, roast and bake my turkey but instead I followed the SeriousEats guide for dry brining and spatchcocking my turkey. This year I’ve been obsessed with the spatchcocking method for all of my poultry and I am so pleased with how amazing it always turns out. It only made sense to use this method for the most important bird of the year.

Here are the main benefits of spatchcoking

  1. Flatter shape = even cooking throughout
  2. Whole bird exposed = crispy skin all around
  3. Thinner profile = drastically lower cooking time
  4. Excess backbones = better gravy

Follow me as I follow the Serious East Step-By-Step to the perfect turkey. Let’s kick things off. FYI my bird was about 15lbs.

I used left the cooking aisle and went straight to the hardware aisle to get these heavy-duty Stanley Aviation Scissors. They may look intimidating but they were so easy to use and made cutting through the bone line a walk in the park. I will definitely be using these again.

I started at the at the neck of the back bone to get a good grip and worked my way down on both sides.

Then I broke the chest bone to get the bird flat. You will actually hear the bone break as you press down which is kind of freaky.

Then I dabbed Gloria dry with a paper towel to get her ready for my butter compote.

This is where veered away from the “Serious Eats” instructions in order to create my own buttery marinade for the turkey. I have an issue letting go of full seasoning control when it comes to seasonings and marinades. That’s where I shine.

For this turkey I mixed unsalted butter, Cajun seasoning, garlic powder, Italian seasoning, yellow curry powder and just a bit of salt.

There are four main pockets that I always try to separate the skin of the turkey from the mea; they are, above each breast and above each thigh.

Once I separate the meat from the skin in those areas I stuff each pocket with the dry herb and butter compote.

I left just a bit of the butter mixture out in order to smother it over the top of the bird.

Then I laid the bird flat on a rack set in a rimmed baking sheet with veggies and fresh herbs,

Be sure to move the oven racks down so that turkey sits in the middle when it goes into the oven and get this; its done in 80 minutes!!!

It comes out perfectly golden brown, with crispy skin and juicy meat. I don’t think I can go back to my previous preparation. This method is a winner all around.

If you decide to try this method leave a comment below and let me know how your turkey comes out.

Do you plan to make this recipe? Be sure to tag @meikoandthedish on Instagram and hashtag it #meikoandthedish.

Best Damn Greens Ever

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 13 hours, 10 minutes

Best Damn Greens Ever

Best Damn Greens Ever - A mix of collard, mustard and turnip greens, smoked turkey and carefully selected seasonings makes this slow cooked southern classic ready right out the stock pot.


  • 2 bunches of collard greens, deveined and chopped
  • 1 bunch of turnip greens, deveined and chopped
  • 1 bunch of mustard greens, deveined and chopped
  • 1 onion, chopped
  • 2 cups (16 oz) picante salsa
  • ½ cup apple cider or white vinegar
  • the meat of two smoked turkey legs
  • 4 (32 oz.) cartons of unsalted chicken stock
  • 5 tablespoons worcestershire sauce
  • 3 tablespoons honey
  • 2 tablespoons Louisiana hot sauce
  • 1½ tablespoons salt
  • 1 tablespoon minced garlic
  • 1 tablespoon liquid smoke
  • 1 teaspoon of black pepper
  • 1 /4 teaspoon ground cumin
  • Large Stock Pot


  1. Clean and devein the greens then roughly chop them.
  2. **Optional** remove turkey meat from the bone. Make sure to get the small bones scattered in between the meat. Reserve the large bones.
  3. Put the chicken stock in a medium stockpot on high heat. Once you get to a rolling boil add in all the remaining ingredients (including the large turkey bones), cover, reduce heat to medium and let them cook down for 3- 4 hours depending on how tender you like your greens. Make sure to stir occasionally.
  4. Serve once the greens have reached your desired level of tenderness.


You will need a Large Stock Pot

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