There's another use for holiday leftovers I forgot to mention... pizza. Last week I pushed it to the envelope on the last day the food would still be good and made a ham, mushroom and onion pizza. It was divine.
A turkey pizza would be just as awesome, although I did not make one this go-around.
Here is my recipe for pizza crust (from memory, so if there are any glaring errors or omissions, speak up... I'll try to correct it). Directions should work for bowl, stand mixer, or automatic bread machine (ABM) set on the dough cycle.
My Pizza Crust
1 1/2 C Water, no warmer than 110 degrees
2 t sugar
1 Tbs. garlic salt
1 Tbs. instant yeast
4 C flour
2 t italian seasoning (optional)
Place ingredients into bowl (mixer bowl, or ABM) in the order listed. With a heavy wooden spoon, dough hook, or dough cycle on the ABM, mix until a soft dough forms and comes away from the side of the vessel cleanly. Knead (or leave in ABM dough cycle) for five minutes.
Cover, and let rise for one hour. Preheat oven to 425 degrees F.
After one hour, remove from bowl and press out into pizza pan or on cookie sheet to desired size. (You can also freeze it at this point by wrapping in plastic and placing the bundle in a gallon freezer bag. To use, thaw in refrigerator overnight and proceed as follows)
Top the crust with 4 oz. plain tomato sauce and one cup cheese. Then add your favorite toppings. Place pizza in oven and cook for 12-15 minutes.
Remove from oven, and let stand for two minutes. Cut and serve.