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.
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- Â 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!
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turkey cranberry quesadillas with ham + brie
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 1
Ingredients
- 2 tortillas
- 1 heaped tbsp. cranberry sauce
- 2 slices of ham
- 1/3 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
- Warm a large non-stick skillet or flat griddle pan over low heat. Add olive oil if desired.
- Using the back of a spoon, spread the cranberry sauce in a thin layer over one of the tortillas.
- In this order, layer the ham slices, turkey, and parsley over the cranberry sauce. Season with a pinch of salt and pepper.
- Add the brie.
- Top with the remaining tortilla.
- Place the quesadilla into the skillet, and cook until golden and the cheese has started to melt.
- Carefully flip the quesadilla over and cook the other side.
- Transfer to a cutting board and let it rest for about 1 minute.
- Cut into wedges to serve.
Comments
celia says
Em, that’s a fabulous idea! I had a ham, cheese and quince jelly toastie this morning – completely different, yet similar! :)
Adri says
That’s funny – no leftovers! I can not imagine – it’s a good thing you spied the foil tent. These sound great! Happy Thanksgiving to you and yours.
Connie A Raffa says
Raymond would love this. He loves Mexican food. Hope you have leftovers this year.
Alessandra (DinnerinVenice) says
What a delicious sounding combination! The photos make my mouth water!
barbara says
I love it. I normally give away all my leftovers especially after a weeks worth of shopping and cooking. I think I am re thinking that situation after reading this post. Looks lovely and a great idea for Saturday’s lunch. Thanks for the inspiration~ I always am not sure what to do with the leftover cheese that is already cut from appetizers. I normally throw it into a vegetable Frittata the next day. This is a great idea. Cheers! Barbara, Sunday at the Giacomettis
Sandra says
Looks awesome! Hope you all have a Happy Thanksgiving…and there are more leftovers this year ;)
Jocelyn (Grandbaby Cakes) says
A ham and brie quesadilla is so genius!
Pam Green says
I love that this is a different way of serving up leftovers rather than the normal sandwich. We will have to try this after Thanksgiving next week.
★★★★★
Laney (Ortensia Blu) says
We love quesadillas in my house and this is perfect! (Might just have to sneak some stuffing in, too…)
Mimi says
Absolutely stunning quesadillas! I sure hope we have leftovers just to make these!
Mrs Mulberry says
Wow. What a fabulous leftover combo!! Wishing you a happy thanksgiving with bountiful leftovers!!
★★★★★
Laura (Tutti Dolci) says
These quesadillas make leftovers a must – love the brie!