Hey, look. It’s another super easy way to use up leftover cranberry sauce. And it only involves a little math:
1 part barbecue sauce
1 part cranberry sauce
3. Watch your husband dip a tester sweet potato fry in it and complain about it being too cranberry-y.
4. Add another part barbecue sauce.
7. Get approval from the barbecue sauce snob in the house.
8. Spoon it over pulled pork sandwiches. Or turkey sandwiches! And use the rest as a dipper for sweet potato fries.
9. Eat too much.
10. Declare the entire house a carb-free, lean-protein-only zone ’til Christmas.
11. Forget and eat a brownie for dessert.
There are some really fun and inventive Thanksgiving leftover ideas out there. The first dish that always comes to mind is Pink Parsley’s Turkey Cranchiladas. Different. Fun. And completely delicious.
And more importantly, they look nothing like lunch and dinner from the previous 3 days.
Tortillas are an awesome vehicle for leftovers. A little turkey, leftover cranberry sauce, and any cheese in the drawer makes an easy dinner. But even better, it opens up the perfect opportunity for a post-holiday margarita. (I always have an angle.)
We stirred a couple of minced chipotles in adobo into some leftover cranberry sauce for a more savory – and slightly spicy – take on the spread. And just like that, 5 ingredients puts another leftover dinner on the table in the form of quesadillas, but with just enough of a twist to make it almost feel like a completely different meal.
Turkey Quesadillas with Chipotle Cranberry Sauce
Thanksgiving leftovers get a fresh twist with an easy chipotle cranberry sauce.
1/2 cup leftover whole berry cranberry sauce
1-2 minced canned chipotles with adobo sauce (I used a full cube)
6 medium tortillas
Leftover turkey, sliced or shredded
Shredded cheese of your choice
Heat a grill pan or panini maker to high.
Mix the cranberry sauce and minced chipotles together.
Lay the tortillas on your work surface and spread a spoonful of cranberry sauce over half.
Top with turkey and cheese and fold the top half over.
Repeat with remaining ingredients.
Grill 2-3 minutes on each side, until nicely browned and crispy.
Cut each quesadilla into 2-3 pieces and serve hot.
Thanksgiving leftovers don’t have to suck. I mean they can, and after 3 days of the same exact thing, they usually do. But they can be reimagined in non-sucking ways. Take cranberry sauce, for instance.
Leftover cranberry sauce is something that I firmly believe can never be a bad thing. Cranberries themselves are good with chocolate, turkey, tequila, and even cheese. And cranberry sauce can be slathered on and in anything. Like hamburgers.
We’re “blessed” with the kind of weather that allows us to grill nearly year-round in southeast Texas. There are still plenty of times that I’d like to trade 10-day forecasts with a further-up-north friend – it really is a little depressing to need the AC on Thanksgiving. But being able to grill fajitas and enjoy a pitcher of Pomegranate Margaritas under a gorgeous, fiery Texas sunset is a trade-off that’s gets easier and easier to accept, the farther away we get from the oppressive heat of August. And September…
And let’s be real here. All but 3 days of October, too.
But the weather has changed enough to allow a person to believe that the holidays are fast approaching and I can now get my annual overdose of cranberries and grapefruit and Christmas Vacation.
Fancy Burger Night last week was the perfect way to help use up some of the leftover cranberry-apricot chutney. And the little bit of brie that I somehow managed not to eat all by myself.
The tangy, barely sweet cranberry sauce is the perfect balance to the rich, buttery brie. We used ground beef for the burgers but ground turkey would be just as good, if not better!