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Turkey, Stuffing, and Cranberry Quesadilla

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November 24, 2015 · 8.6k Views

(Jennie is a guest blogger from One Sweet Mess.)

turkey stuffing and cranberry quesadilla

Thanksgiving leftovers are inevitable. Every year, I make so much food for fear that I won’t have enough, which is basically enough food to feed a small army, so I always end up with a ton of leftovers. Hey, I’m not complaining, because I do love me some leftovers. What I really love about leftovers is the fact that I get to spend the next few days away from the kitchen.

While I enjoy a second Thanksgiving meal the next day, I prefer to re-invent the remaining leftovers by creating new and exciting meals. This Turkey, Stuffing & Cranberry Quesadilla is a great way to utilize your leftovers without feeling like you’re eating the same meal over and over again.

The great thing about this recipe is that it only takes 10 minutes from start to finish. If you have kids, you’re well aware that when they’re hungry, they want food NOW.

This quesadilla is Thanksgiving dinner stuffed between a flour tortilla. The ingredient that re-invents this dish and makes this recipe extra special is the smoked cheese. I used smoked cheddar for my quesadilla, but smoked Gouda, mozzarella, or provolone will work just as well. If you don’t have smoked cheese readily available in your refrigerator, any shredded cheese that melts well will work just fine and be just as tasty.

The combination of smoked cheese, roasted turkey and herb-infused stuffing with a touch of sweetness from the cranberry sauce creates an absolutely delicious and unique quesadilla.

turkey stuffing and cranberry quesadilla

Servings: 1 Quesadilla


  • 1 extra-large (burrito-sized) flour tortilla
  • ½ cup shredded smoked gouda or smoked cheddar cheese
  • 1/3 cup chopped or shredded turkey
  • 1/3 cup stuffing
  • 2 tablespoons cranberry sauce


  1. Heat a large skillet over medium heat. Place the flour tortilla in the skillet. Top half of the tortilla with ½ of the shredded cheese. Layer the turkey, stuffing, and cranberry sauce evenly over the cheese. Sprinkle the remaining cheese on top. Fold the other half of the burrito over to cover all of the ingredients.
  2. Cook until the tortilla is golden brown, about 4-5 minutes. Flip and continue to cook the other side until golden brown, about 2-3 minutes.
  3. Remove the quesadilla from the pan and cut it into 4 even pieces. Serve immediately.
by Jennie Phaneuf
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Jennie Phaneuf is the baker, photographer, recipe developer, and mess-maker behind One Sweet Mess. Making a mess in the kitchen is highly encouraged and licking the spatula is an absolute must. In her world, cookies are a nutritional breakfast option, sprinkles taste good on just about everything, and sangria is best served daily.

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