Thanksgiving Leftover Quesadilla with Turkey and Stuffing
The best thing to happen to Thanksgiving leftovers since the sandwich. Leftover stuffing gets crisped in the skillet first, then folded into a cheddar quesadilla with turkey and a thin layer of cranberry sauce. Warm gravy on the side for dipping. Seven ingredients, one pan.
Ingredients
Meat & Protein
- 2 cups turkey leftover roasted, shredded
Dairy
- 1.5 cups sharp cheddar cheese freshly shredded
- 3 tbsp unsalted butter divided
Pantry & Canned Goods
- 1.5 cups stuffing leftover
- 0.5 cup cranberry sauce whole berry, divided
- 1 cup turkey gravy leftover, warmed for dipping
- 4 flour tortillas large, burrito size
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Crumble the stuffing into the pan in an even layer and leave it alone for 3 to 4 minutes, until the bottom is browned and crispy. Stir and cook 1 more minute, then transfer to a plate.
- While the stuffing crisps, warm the gravy in a small saucepan or in the microwave for 60 to 90 seconds, stirring halfway.
- Lay the tortillas flat. Spread 1 tablespoon of cranberry sauce in a thin layer over one half of each tortilla. Top with 3 tablespoons of cheddar, a quarter of the turkey, a quarter of the crispy stuffing, and another 3 tablespoons of cheddar. Fold the empty half over and press gently.
- Wipe out the skillet and reduce the heat to medium. Melt 1 tablespoon of butter, add 2 quesadillas, and cook 3 to 4 minutes per side, pressing gently, until golden brown and the cheese is fully melted. Repeat with the remaining butter and quesadillas.
- Rest 1 minute, cut into wedges, and serve with the warm gravy and the remaining cranberry sauce for dipping.
Notes
Crisping the stuffing is the key step. It heats cold leftovers through, adds crunch, and cooks off moisture that would otherwise make the tortilla soggy.
Keep the cranberry sauce thin inside the quesadilla. Too much makes it sweet and wet. The rest goes on the side.
Leftover turkey from the fridge is fine. The quesadilla cooks 3 to 4 minutes per side, long enough to warm shredded turkey through.
Brie is a great swap for half the cheddar. Tear it into small pieces and scatter it over the turkey.
No Thanksgiving leftovers? Use 2 cups shredded rotisserie chicken, a box of prepared stuffing mix, canned cranberry sauce, and jarred turkey gravy.
Roughly 33g protein per quesadilla.
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