Save This festive Turkey & Cranberry Stuffing Stromboli is my favorite way to transform holiday leftovers into a cozy, melty, golden brown centerpiece. All the best parts of a holiday feast: roast turkey, savory stuffing, tangy cranberries, and bubbling cheese get wrapped up in pizza dough for a comforting family meal that feels both nostalgic and new.
When I first made this after Thanksgiving, I was amazed: no one even realized these were leftovers. Ever since, my family actually hopes for extra turkey just so we can have stromboli the next day.
Ingredients
- Pizza dough: At room temperature for stretching and best golden crust
- Cooked turkey breast: Shredded or diced for tender filling and cheesy flavor
- Prepared stuffing: Adds savory depth and holiday comfort. Choose one with herbs or use hearty bread
- Shredded mozzarella cheese: Melts and gives creamy pull for essential gooey texture
- Shredded provolone cheese: Sharp note and pairs with turkey and cranberry
- Whole berry cranberry sauce: Pops of sweet tart flavor. Not too watery
- Chopped fresh parsley: Gives color and herbal bite. Opt for vivid green leaves
- Dried thyme: Classic holiday herb, adds warmth and woodsy notes
- Ground black pepper: Gentle kick. Use freshly cracked
- Kosher salt: Rounds out all flavors
- Egg: For brushing the crust for golden and shiny finish
- Grated Parmesan cheese: Adds savory depth and irresistible finish
- Sesame seeds (optional): Crunch and bakery flair
Instructions
- Prep Your Oven:
- Preheat to four hundred degrees Fahrenheit or two hundred Celsius. Line baking sheet with parchment for easy cleanup and nonstick insurance
- Roll Out the Dough:
- Lightly flour your surface so dough does not stick. Roll pizza dough into a rectangle about twelve by sixteen inches
- Layer the Fillings:
- Spread turkey breast, crumbled stuffing, mozzarella, and provolone evenly, keeping a one inch border to avoid leaks
- Add the Extras:
- Dot cranberry sauce in spoonfuls, then sprinkle parsley, thyme, black pepper, and salt for flavor in every bite
- Roll and Seal the Stromboli:
- Roll dough from the long side to create a snug log. Pinch seam and ends very well, place seam side down on baking sheet
- Egg Wash and Toppings:
- Brush surface with beaten egg. Sprinkle Parmesan and sesame seeds if desired
- Vent the Dough:
- Make four or five shallow diagonal slits in top with sharp knife to let steam escape
- Bake Until Golden:
- Bake about thirty minutes until golden crust and cheese is melted and bubbling
- Rest and Slice:
- Let rest for five to ten minutes before slicing. Serve warm with extra cranberry sauce if available
Save Hands down my favorite part is that cranberry sauce zigzag: the sweet and tart bites bring all the flavors together and the house smells like both pizza night and Thanksgiving rolled into one.
Storage Tips
Cool completely before storing and wrap leftovers tightly in plastic or foil. Refrigerate for up to three days and reheat slices in a toaster oven so the crust crisps up. To freeze, assemble stromboli up to the egg wash, wrap tightly, and freeze up to two months: bake straight from freezer, adding about ten minutes to bake time.
Ingredient Substitutions
Rotisserie chicken or ham work instead of turkey. Stuffing can be a herby wild rice or cornbread version. Mozzarella and provolone are classic, but try Monterey Jack or Swiss cheese. Make it vegetarian by swapping turkey for mushrooms or your favorite plant based sausage.
Serving Suggestions
Sliced stromboli looks great on a platter with a bowl of extra cranberry sauce. Serve with crisp green salad tossed with apple and walnuts, or a bowl of tangy pickled vegetables. For hearty appetites, offer roasted potatoes or creamy soup as a starter.
Cultural and Historical Context
Stromboli comes from Italian American kitchens, adapted from pizza dough into stuffed rolls packed with meats and cheeses. This turkey and cranberry twist leans into the American tradition of Thanksgiving leftovers, celebrating two cultures and two holidays.
Seasonal Adaptations
Use smoked turkey or add roasted squash in fall for extra flavor. Try caramelized onions or wilted spinach in winter. Swap in roasted peppers or grilled zucchini in spring and summer for brightness.
Success Stories
Last Christmas I brought one to a potluck and it was gone before anyone touched the ham. My sister requests a vegetarian version with mushrooms and smoked gouda. Leftovers pack into lunchboxes and taste great cold, so no slice goes to waste.
Freezer Meal Conversion
Wrap the unbaked stromboli tightly in foil and freeze before baking. Bake from frozen, covered for part of the time, then uncover to crisp crust. It tastes just as fresh after a month in the freezer.
Save Enjoy every slice: it is a cozy bridge between holidays and family weeknights. Leftovers store beautifully so nothing goes to waste.
Recipe FAQ
- → Can I use leftover chicken instead of turkey?
Yes, leftover chicken makes a delicious substitute and blends well with the other ingredients.
- → How do I prevent the stromboli from leaking?
Seal the dough tightly at the seams and ends, and do not overfill. Slit the top for steam to escape.
- → Can I make this vegetarian?
Absolutely, replace turkey with sautéed mushrooms or your favorite plant-based sausage for a meatless version.
- → What other cheeses can I use?
Feel free to swap mozzarella and provolone for cheddar, fontina, or gouda for unique flavor twists.
- → Can I prep the stromboli in advance?
Yes, assemble and refrigerate before baking or bake ahead and reheat slices as needed.
- → Is cranberry sauce necessary?
Cranberry sauce adds tangy sweetness, but you may use another fruit spread or omit it if preferred.