Turkey and Cranberry Cheesy Thanksgiving Quesadilla

Savory and a little sweet, these Turkey and Cranberry Cheesy Quesadillas are a tasty way to use your Thanksgiving or Christmas leftovers! Thank you Hot Eats and Cool Reads

½ tablespoon butter
8 - 6 inch white corn tortillas
2 cups shredded mozzarella cheese
1 ½ cups chopped turkey breast
6 tablespoons cranberry sauce
⅔ cup sliced green onion

• Layer four tortillas evenly with cheese, turkey, cranberry sauce, green onion and a little more cheese. 
• Cover with the remaining four tortillas.
• Heat a skillet over medium to medium high heat. 
• Add the butter, melt, then add a quesadilla.
• Cook on each side until browned 
• Remove from the skillet and set aside. 
• Repeat with remaining quesadillas.
• Cut quesadillas into quarters with a knife or pizza cutter and serve

Leftover Turkey Curry

An quick and easy recipe for a very flavorful and filling turkey curry. It’s one of my favorite ways to use up leftover turkey after Thanksgiving! Healthy Recipes

Spice mix:

1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon black pepper
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Curry:

1 tablespoon avocado oil
1 medium onion , chopped (6 oz)
1 (14 oz) bag frozen bell pepper slices (or use three large bell peppers, chopped)
1 tablespoon minced fresh garlic
1 teaspoon minced fresh ginger root
3 cups cooked turkey breast skinless, cut into chunks (16 oz)
2 cups reduced-sodium chicken broth
2 teaspoons cornstarch

• Mix the spices in a small bowl. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. 
• Add the onions and the frozen bell peppers. 
• Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. 
• If using fresh peppers, add a splash of water if the pan gets too dry.
• Stir in the garlic, the ginger and the spices, 
• Add the turkey and stir to coat.
• Add the broth. 
• Bring to a boil over high heat, then turn the heat down to medium-low 
• Simmer the curry, uncovered, for 5 minutes.
• Mix the cornstarch with 2 tablespoons of cold water. 
• Stir the mixture into the curry. 
• Keep stirring until the curry thickens, about 1 more minute. 
• Serve immediately, over rice or cauliflower rice.

Turkey and Cranberry Quesadillas

Great for using those Turkey leftovers. Thank you Hot Eats and Cool Reads

corn tortillas
shredded mozzarella cheese
red onion, diced
leftover turkey breast, chopped
leftover cranberry sauce
fresh basil, chopped
butter (optional)

• Butter one side of a tortilla. 
• Place tortilla buttered side down in a frying pan or quesadilla maker. 
• Layer with cheese, onion, turkey, cranberry sauce and basil, topping again with cheese.
• Butter one side of another tortilla, and place on top, buttered side up.
• Place in a quesadilla maker or fry each side of the quesadilla on medium high heat until browned and heated through. 
• Cut into quarters and serve!

Slow Cooker Turkey Chili

This healthy and easy chili recipe is perfect for a chilly day. Thank you Two Peas and Their Pod

 

1 tablespoon olive oil
1 lb 99% lean ground turkey
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans tomato sauce
2 (15 oz) cans petite diced tomatoes
2 (15 oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
1 cup frozen corn
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
Optional toppings: green onions, shredded cheese, avocado, sour cream/Greek yogurt
 

• Heat the oil in a skillet over medium heat.
• Place turkey in the skillet, and cook until brown.
• Pour turkey into slow cooker.
• Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin.
• Stir and season with salt and pepper.
• Cover and cook on High for 4 hours or low for 6 hours.
• Serve with toppings, if desired.

 







BBQ Turkey Quesadillas

Quick and easy and perfect for leftover holiday turkey. Thank you Mels Kitchen Café



8 large burrito-size flour tortillas

2 cups shredded leftover cooked turkey

1/2 cup barbecue sauce

2 green onions, thinly sliced

1 (3.5 ounce) can green chiles, drained

2 cups shredded cheese, my favorite combo is monterey jack and sharp cheddar

Sour cream, salsa, avocados for serving

 

• Preheat a griddle or skillet on the stovetop to medium heat.
• In a medium bowl, toss together the turkey, barbecue sauce and green chiles.
• Spread an equal amount of this mixture on four of the tortillas
• Sprinkle the green onions over the top of the mixture and then top with the shredded cheese.
• Top with a tortilla and place the quesadillas on the griddle or stovetop
• Cook for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.



Turkey Monte Cristo Panini

A Thanksgiving twist on a classic sandwich. Thank you Panini Happy

3 tablespoons cranberry sauce, plus more for dipping

2 tablespoons whole grain Dijon mustard

8 slices country bread, a denser variety is best

8 slices Swiss cheese

3/4 lb sliced carved turkey

4 eggs

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

Confectioner’s sugar, for dusting

 

• Preheat the panini grill to medium high heat.
• In a small bowl, whisk together the cranberry sauce and Dijon mustard.
• For each sandwich: Spread cranberry mustard on one slice of bread.
• Add a slice of Swiss cheese, a thin layer of turkey and a second sliced of cheese.
• Top with a second slice of bread to close the sandwich.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg.
• Dip each sandwich in the egg mixture, turning to coat well.
• Carefully place the sandwich onto the panini grill.
• Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.
• Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping



Turkey Shepherd’s Pie

A great way of using up leftover mashed potatoes and turkey. Prefect for a chilly Fall night. Thank you The Hopeless Housewife



 

5 medium russet potatoes, peeled and quartered

2 tbsp butter

½ cup half & half

salt and pepper to taste

 

2 tbsp olive oil

1 tbsp butter

4 carrots, sliced ¼ inch thick

1 medium onion, finely chopped

2 cups fresh white mushrooms, chopped

½ cup dry white wine (optional)

¼ cup all-purpose flour

1 ½ cups whole milk

1 cup half & half

2 cups cooked turkey, chopped into ½ inch chunks

¼ tsp fresh thyme, chopped finely

2 cups frozen peas, thawed

2 tbsp fresh lemon juice

 

• Preheat oven to 400°F.
• Bring a large pot to a boil and add potatoes,
• Cook until potatoes are tender but not mushy, about 215-20 minutes.
• Drain and put potatoes through a ricer or use an electric mixer to mash.
• Add butter, half and half and mix until combined, but do not over-mash
• Season to taste with salt and pepper.
• Heat oil and butter in a large saucepan over medium heat.
• Add carrots, onion, and mushrooms
• Season with salt and pepper, and cook until carrots are tender, 8-10 minutes.
• Add wine (optional) and cook another 5 minutes.
• Add flour, and cook, stirring until vegetables are coated for 1 minute.
• Gradually add milk and half & half, stirring until smooth.
• Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 10 minutes.
• Stir in turkey, thyme, peas and lemon juice.
• Bring to a simmer and season to taste with salt and pepper
• Pour filling evenly into four mini coquette dishes or casserole dish.
• Put mashed potatoes into a piping bag or large plastic bag with a small part of the corner cut out
• Pipe mashed potatoes onto the top of the filling, making small peaks as you go.
• Place in the oven and bake until golden and bubbling, 15-20 minutes.
• Let pot pie cool a few minutes before serving



Turkey & Potato Curry

A great way to use up left over turkey and potatoes from your Christmas Dinner. Thank you BBC Good Food

1 tbsp sunflower oil

1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potatoes (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

• Heat the oil in a large pan over a fairly high heat. 
• Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. 
• Stir in the curry paste and garlic, then cook for another 1-2 mins. 
• Add the chopped tomatoes and 150ml water. 
• Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins
• Season and add the mango chutney. 
• Scatter with coriander and serve with rice or naan.

Thanksgiving Dinner Pie

Unusual...with all the flavours of Thanksgiving dinner. Thank you Holiday Cottage

1lb ground turkey

1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
24 oz mashed potatoes
2 to 3 teaspoons prepared horseradish
4 oz provolone cheese, shredded (1 cup)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 can (14 oz) whole berry cranberry sauce
Fresh parsley sprigs, if desired

 

• Heat oven to 400°F. 
• Spray 9-inch glass pie plate with cooking spray.
• Book potatoes in slightly salted water until soft , then mash
• In 12-inch skillet, cook turkey, onion, salt and pepper over medium-high heat until turkey is no longer pink. 
• Remove from heat. Sprinkle turkey mixture in pie plate.
• In small bowl, mix 2 cups of the potatoes and the horseradish. 
• Reserve remaining potatoes for a later use. 
• Spread potatoes evenly over turkey mixture. 
• Sprinkle with cheese.
• In small bowl, stir Bisquick mix, milk, eggs and parsley until blended. 
• Pour over cheese.
• Bake 28 to 32 minutes or until knife inserted in center comes out clean. 
• Let stand 5 minutes before serving. 
• Top each serving with cranberry sauce. 
• Garnish with parsley sprigs.