Thanksgiving Leftovers Quesadilla (3-Cheese Turkey Cranberry & Sage Quesadilla)
1 Thanksgiving Leftovers Quesadilla (3-Cheese Turkey Cranberry & Sage Quesadilla)
- 4 whole-wheat wraps
- 2 cups turkey breast
- 1/2 cup cranberry sauce
- 2 cup shredded cheese I used cheddar, asiago, and pepper jack!
- 1/4 cup fresh sage chopped
- Spray a large skillet with olive oil and heat over medium heat
- Place the first wrap in the bottom of the skillet and top with 1/4 cup cheese, 1/2 cup turkey, 1/4 cup cranberry sauce, 1/8 cup sage, another 1/4 cup cheese, and the second wrap. Grill for about 5 minutes on each side, or until melty and delicious.
- Take off of heat and cut into fourths to serve. Repeat with other ingredients to make a second quesadilla.
Thanksgiving Leftover “Enchiladas”
for 8 servings
- turkey, shredded
- mashed potato
- squash, cooked
- green bean, cooked
- corn, cooked
- 1 cup cranberry sauce
- 2 cups gravy
- 2 cups shredded Monterey jack cheese
- fresh parsley, chopped, to serve
- Preheat oven to 350˚F (180˚C).
- Place one tortilla on a work surface. Place a small amount of each of your thanksgiving leftovers on the tortilla.
- Fold the ends in, rotate the tortilla, and roll upward, making sure none of the ingredients are coming out of the tortilla. Place in a baking dish. Repeat with remaining tortillas.
- Once your baking dish is filled with “enchiladas” pour the gravy over the top. Sprinkle the Monterey jack over the “enchiladas.”
- Bake for 30 minutes until golden and bubbling.
- Sprinkle parsley over the “enchiladas.” Serve immediately.
Leftover Thanksgiving Sliders
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, halved lengthwise
- 1/3 cup leftover cranberry sauce
- 3/4 pound leftover turkey, shredded
- 8 slices Havarti cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon poppy seeds
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, combine Dijon, mayonnaise, and green onions; season with salt and pepper, to taste. Spread mixture on top half of dinner rolls; set aside.
- Place the bottom half of dinner rolls onto the prepared baking sheet. Top with cranberry sauce, turkey, cheese, and top of dinner rolls. Brush tops of dinner rolls with butter; sprinkle with poppy seeds.
- Place into the oven and bake until golden brown and toasted, about 15-18 minutes. Let stand 5 minutes.
- Serve warm.
Thanksgiving Leftovers Gravy Balls
- 2 cups cooked turkey, coarsely chopped
- 1 ½ cups leftover stuffing
- 1 ½ cups leftover mashed potatoes
- 1 large egg
- 2 tablespoons milk
- ½ cup panko breadcrumbs
- ½ cup leftover gravy and/or cranberry sauce
- Preheat the oven to 375 degrees.
- Fit baking sheet with a wire rack and coat with cooking spray. Set aside.
- Mix together chopped turkey, stuffing, and mashed potatoes in a bowl until thoroughly combined, like meatloaf. Using your hands, roll the mixture into about 16 medium-sized balls.
- In a small bowl, whisk together egg and milk. Place breadcrumbs in a medium-sized bowl. Coat each ball with egg wash, then breadcrumbs, and place on the wire rack. Coat balls with cooking spray. Bake for 15 minutes, until outside is crispy. Turn the oven to a low broil and toast balls for about 4 minutes, turning occasionally so all sides are evenly browned.
- Serve with reheated gravy or cranberry sauce.
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