Thanksgiving Leftover Turkey Quesadillas

Thanksgiving leftovers turkey quesadillas transform that extra turkey and cranberry sauce into a quick and tasty meal that feels fresh and comforting. This recipe brings together the savory richness of turkey, the tangy sweetness of cranberry sauce, and melty cheeses in a warm tortilla, making it perfect for using up your holiday leftovers without much fuss.

This has become my go-to when I want to enjoy Thanksgiving flavors any day of the year. I first made this a day after the holiday and was surprised how much my family loved it, asking for it again the very next week.

Ingredients

• Large tortillas: choose whole wheat, spinach, or regular depending on your preference and what you have on hand
• Turkey meat: chopped or shredded leftover turkey works best for flavor and texture, rotisserie chicken is a great alternative
• Cranberry sauce: canned jelly cranberry sauce keeps its bright color when cooked, while homemade offers a fresher, less sweet option
• Sage leaves, thyme, or rosemary: fresh herbs add a wonderful aromatic touch and you can pick whatever you have available
• Swiss cheese and mozzarella cheese: they melt beautifully and provide a great balance of flavor, feel free to experiment with cheddar, brie, or any cheese you enjoy

Instructions

Searing the base:

Heat a large skillet over medium to medium-low heat. Place one tortilla flat on the skillet. This gentle warming creates the perfect base without burning the tortilla.

Layering the cheeses:

Sprinkle an even layer of Swiss cheese and mozzarella over the entire tortilla. Allow the cheeses to start melting for better binding and a gooey texture.

Adding turkey and cranberry sauce:

On one half of the tortilla, spread chopped turkey followed by a few tablespoons of cranberry sauce. The cranberry’s sweetness combined with turkey creates that classic holiday combo.

Sprinkling herbs:

Scatter your choice of chopped sage, thyme, or rosemary over the turkey and cranberry. These herbs cut through the richness and add brightness.

Folding and grilling:

Once the cheese softens, fold the tortilla over the filling. Press slightly and grill each side for about two to three minutes until golden brown and crisp. This seals in all the flavors and achieves a wonderful crunch.

Serving:

Remove from heat and cut the quesadilla into thirds or quarters. Serve immediately to enjoy the melty cheese and balanced flavors at their best.

I have a soft spot for the cranberry sauce in this dish because it adds such a unique sweet tartness that elevates the quesadilla beyond just a cheesy snack. One year, after a busy Thanksgiving, this quesadilla saved me from takeout and turned into a new family favorite with minimal effort.

Storage Tips

These quesadillas are best eaten fresh but will keep in the refrigerator for up to three days in an airtight container. To reheat, warm them in a skillet over low heat to preserve the crispiness or use a toaster oven.

Ingredient Substitutions

If you do not have Swiss or mozzarella, try cheddar or Monterey Jack for a different flavor. If fresh herbs are unavailable, a pinch of dried rosemary or thyme will do just fine. Whole wheat or spinach tortillas add a nice twist and more nutrients if you want to switch it up.

Serving Suggestions

Serve with a simple green salad dressed in vinaigrette to balance the richness or a cup of warm soup for a comforting meal. A dollop of sour cream or a splash of hot sauce on the side can enhance the flavors even more. This recipe also works anytime you have leftover poultry and fruit sauces; in spring, try swapping cranberry sauce for apricot jam and fresh tarragon, and in fall add sautéed mushrooms or caramelized onions for extra depth.

These quesadillas are a fast, flavorful way to use Thanksgiving leftovers and please the whole family. They’re quick to make and hugely satisfying.

Common Recipe Questions

→ Can I use different cheeses for the quesadillas?

Yes, cheddar, brie, or any cheese you prefer can be used. Feel free to experiment with combinations for varied flavors.

→ Should I shred the cheeses myself?

You can use pre-shredded cheese or shred it yourself. Cubed or sliced cheeses also work well to add texture.

→ Is dark or white meat better to use?

Both work well. Dark meat is juicier and richer, while white meat is leaner. Mixing both gives a balanced flavor.

→ Can I substitute turkey with other poultry?

Yes, rotisserie chicken or leftover poultry can be used as great alternatives for convenience and taste.

→ What herbs complement the quesadillas?

Sage, thyme, or rosemary all add wonderful aroma and enhance the savory-sweet balance in the dish.