thepioneerwoman
Leftover Turkey and Cranberry Flatbreads
Use your extra Thanksgiving turkey to make these Leftover Turkey and Cranberry Flatbreads. You can even add in leftover stuffing or mashed potatoes.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350 ̊. Line 2 rimmed baking sheets with parchment paper. Spread the pecans on one of the baking sheets and bake until toasted, about ⏱️ 5 minutes. Remove to a small bowl to cool.
2
Put the naan on the other baking sheet (or use both baking sheets if the naan doesn’t fit). Spread with 1⁄2 cup honey mustard and top with the turkey. Sprinkle the goat cheese over the turkey and season with a pinch each of salt and pepper. Bake until the edges of the naan are golden, the turkey is warmed through and the goat cheese is soft and beginning to melt, 8 to ⏱️ 10 minutes.
3
Meanwhile, whisk the vinegar and remaining 1 teaspoon honey mustard in a large bowl. Season with 1⁄2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil in a steady stream to make a smooth dressing.
4
Add the brussels sprouts, dried cranberries, pecans and chives to the dressing and toss well. Top the flatbreads with a small mound of the brussels sprouts and serve with chips.
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