Some great inspiration on what to do with that leftover Thanksgiving turkey, from soups to pasta, scones to quesadillas!
I can not wait for Thanksgiving and the amazing turkey dinner. It really is one of my favorite meals and favorite flavor combinations of all time. My enthusiasm got the best of me, so last week I made my family an early turkey spread. I think I was the only one completely savoring all of the leftovers for the next few days.
My husband explained, “You know, you just can’t eat turkey everyday.” Um, yes I can.
Millions of us wake up the day after Thanksgiving and find our kitchens filled with leftover turkey and a mish-mash of leftover fixings. Many of us have make the customary leftover turkey soup, others prefer leftover turkey sandwiches.
But last week I found myself with only turkey, roasted butternut squash and cranberry sauce to play with. I searched in my fridge for inspiration and found my low-carb tortillas – these babies have saved me on so many occasions.
I also found a few bricks of cheese sent to me by Kerrygold and eyed my last bit of Skellig Sweet Cheddar, my newest cheese infatuation. I knew right away that I would whip up some quesadillas.
The sweet skellig paired with the turkey and squash make an amazing combination. Served with a side of my favorite cranberry sauce, these quesadillas were da bomb! All of my favorite flavors of the holiday wrapped inside a tortilla and covered in sharp cheddar cheese.
Man, I LOVE Thanksgiving!!!
- ½ teaspoon extra virgin olive oil
- 2 flour tortillas
- 2 oz cheddar cheese, shredded
- ½ cup cooked turkey, shredded or diced
- ¼ cup butternut squash, cooked
- ½ cup cranberry sauce
- Heat oil in a large non-stick skillet over medium-high heat.
- Place 1 tortilla in the pan.
- Sprinkle cheddar cheese evenly over the tortilla.
- Layer turkey over the cheese.
- In a small bowl, quickly mash the squash with a fork.
- Spread mashed squash over the turkey.
- Place second tortilla over the top of the turkey-laden tortilla in the pan and press down.
- When first tortilla is browned, carefully flip quesadilla over and brown the other side. Reduce head to medium if tortilla starts to burn. When both sides are browned, remove quesadilla from the pan and place on a cutting board.
- Cut quesadilla into quarters then serve with cranberry sauce.
Cooking Tips: You can vary the flavors in the quesadilla but trying out different types of cheddars, from sharp to white to sweet Irish cheddar.
Amount Per Serving: Calories: 468Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 65mgSodium: 459mgCarbohydrates: 59gFiber: 3gSugar: 23gProtein: 21g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!