turkey cranberry quesadillas with ham + brie

turkey cranberry quesadillas with ham + brie | The Clever Carrot

Two years ago, we hosted Thanksgiving and the unthinkable happened…

We had no leftovers.

It was like a panic attack and a bad dream all in one! I remember opening up the fridge, and all I could see was a ridiculous amount of cranberry sauce (I make way too much) and maybe a spoon’s worth of mashed potatoes (who saved that again?!) But then I saw it- a turkey carcass hiding under a tent of foil and some leftover chunks of brie from the cheese plate.

A quesadilla was in order.

turkey cranberry quesadillas with ham + brie | The Clever Carrot

My husband is the king of quesadillas by the way. I discovered this hidden talent when we worked together in the restaurant. They were so darn good. They always had the perfect amount of filling, and the tortillas were always golden and crisp. According to him, you need to have ‘glue’ on both sides and the crust needs to be browned in oil. I happen to make mine in a non-stick skillet without oil (it’s a clean up thing) but I like them both ways.

I’ve made these quesadillas a couple years in a row now, and I’m always pleased with how you can stretch out the leftovers. And if you like ham, don’t skimp out-  it adds a nice salty flavor to the otherwise ‘subtle’ tasting turkey. And brie? I don’t even have to sell you on that. Happy Thanksgiving everyone!

turkey cranberry quesadillas with ham + brie
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 tortillas
  • 1 heaped tbsp. cranberry sauce
  • 2 slices of ham
  • ⅓ c. shredded turkey
  • 1 tsp. roughly chopped parsley
  • 5 thin slices of brie
  • 1 tsp. olive oil (optional)
  • salt & pepper
  • parsley sprigs for garnish
Instructions
  1. Warm a large non-stick skillet or flat griddle pan over low heat. Add olive oil if desired.
  2. Using the back of a spoon, spread the cranberry sauce in a thin layer over one of the tortillas.
  3. In this order, layer the ham slices, turkey, and parsley over the cranberry sauce. Season with a pinch of salt and pepper.
  4. Add the brie.
  5. Top with the remaining tortilla.
  6. Place the quesadilla into the skillet, and cook until golden and the cheese has started to melt.
  7. Carefully flip the quesadilla over and cook the other side.
  8. Transfer to a cutting board and let it rest for about 1 minute.
  9. Cut into wedges to serve.

leftover turkey salad, 2 ways

Leftover Turkey Salad, 2 Ways / The Clever Carrot

Today I woke up in pain… like I ate way too much food can’t get out of bed need to stay in comfy pants all day… kind of pain. Thanksgiving dinner is not for amateurs my friend.

No matter how much agony I’m in from stuffing myself mad, I simply cannot resist Thanksgiving leftovers. We are made for each other ♥. This year, I actually planned out my leftover menu in advance making sure to maximize this delicious holiday meal. Yes, I’m a total nerd.

I made leftover turkey salad, 2 ways.

Roasted Turkey Cranberry Salad / The Clever Carrot

Salad #1 is a roasted turkey cranberry salad. It’s made of mixed greens, shredded turkey, goat cheese, quinoa, and dried cranberries. I toss it with a whole- grain honey mustard vinaigrette. The combination is sweet and satisfying.

Asian Turkey Salad / The Clever Carrot

Salad #2 is an Asian turkey salad. I toss mixed greens with shredded turkey, carrots, and cucumbers. The vinaigrette is made from sweet chili sauce & lime juice and it’s finished with some bashed up cashews. It’s crunchy, light, and refreshing.

Don’t worry about exact quantities for these salads as they are based on whatever leftovers you have on hand and according to taste. Shredded rotisserie chicken can be used too. It’s a great substitute for roasted turkey.

What are your plans for Thanksgiving leftovers?

leftover turkey salad, 2 ways
 
Author:
Serves: 2 people / salad
Ingredients
Roasted Turkey Cranberry Salad
  • 4 handfuls of mixed greens, washed and spun dry
  • 1 c. roasted turkey, shredded
  • ½ c. cooked quinoa
  • 1 handful of dried cranberries, preferably organic
  • goat cheese, crumbled
Whole-Grain Honey Mustard Vinaigrette
  • ½ c. olive oil
  • 1 tbsp. Dijon mustard
  • 1 tbsp. whole grain mustard
  • 2 tbsp. white wine vinegar
  • 1 tbsp. honey (plus more to taste)
Asian Turkey Salad
  • 4 handfuls of mixed salad leaves, washed and spun dry
  • 1 c. roasted turkey, shredded
  • 1 c. carrots, shredded
  • ½. c. cucumbers, diced or cut into small rounds
  • ⅓ c. unsalted cashews, bashed up
Sweet Chili & Lime Vinaigrette
  • ½ c. sweet chili sauce
  • 2 tbsp. fresh lime juice
  • 1 tbsp. vegetable oil
  • ¼- 1/2 tsp. sesame oil (depending on how much you like)
Instructions
  1. To make the vinaigrettes, simply pour all of the ingredients into separate jam jars and shake vigorously to combine. Give them a taste and adjust to create a good balance of acidity and sweetness. Set aside.
  2. For the Roasted Turkey Cranberry Salad, cook the quinoa according to the package instructions. Allow it to cool with the lid off for about 15 minutes (this way the heat won't wilt the salad or melt the goat cheese).
  3. Grab yourself a large bowl and add the mixed greens, quinoa, shredded turkey and dried cranberries.
  4. Drizzle in some of the honey mustard vinaigrette and toss to combine.
  5. Top with crumbled goat cheese to taste.
  6. For the Asian Turkey salad, toss all of the salad ingredients into a large bowl. Top with a little sweet chili & lime vinaigrette. Give it a taste and adjust with extra sweet chili sauce and/or lime juice.