Turkey , Flatbread , Brie , Cranberry
Best for: Sharing a quick lunch or casual holiday snack.
Crisp flatbreads make a cheerful landing place for leftover turkey and cranberry sauce. Creamy Brie and a little red onion keep each bite balanced between savory and sweet.
Grill: Covered grill with indirect heat at 400°F and a brief direct finish if needed. Equipment: Covered skillet, grill-safe tray, tongs, instant-read thermometer.
Ingredients
15–20 Minutes Total: 25–30 minutes.
- 2 cups chopped cooked turkey, safely refrigerated within 2 hours and no more than 3–4 days old
- ¼ cup unsalted chicken stock
- 4 fully baked flatbreads or naan, about 4 oz each
- 1 tablespoon olive oil
- ½ cup whole-berry cranberry sauce
- 6 oz Brie, thinly sliced
- ¼ cup thinly sliced red onion
- 1 teaspoon fresh thyme leaves
- 1 cup baby arugula
Directions
Heat the grill to 400°F with an indirect zone. Put turkey and stock in a covered skillet and heat for 7–10 minutes until the turkey reaches 165°F throughout.
Lightly brush both sides of the flatbreads with olive oil. Set on a grill-safe tray and spread each with 2 tablespoons cranberry sauce.
Drain excess liquid from the hot turkey. Divide turkey, Brie and onion evenly over the four flatbreads and sprinkle with thyme.
Place the tray over indirect heat and close the lid. Grill 8–10 minutes until the bread is crisp and the cheese melts, keeping the toppings hot.
If the bottoms need more color, move the flatbreads directly onto the grate over moderate direct heat for 30–60 seconds, watching constantly.
Add arugula, cut into wedges and serve immediately. Refrigerate leftovers within 2 hours and follow the original turkey’s remaining storage window.
Grilling tip: A thin layer of cranberry sauce gives plenty of flavor without making the bread soggy.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
