Leftover Thanksgiving turkey has been kind of scarce at my house in recent years. Maybe because the kids have grown up and so have their appetites. They often have a sweetheart or friend in tow these days, so there's more mouths to feed.

For anyone who grumbles about too much leftover turkey, being short for a decent sandwich the next day is like being robbed. Yes, we eat plenty of turkey throughout the year, but the taste is just not the same as the day-after goodies.

What to do if you're blessed with excess?

Take a "cue" from Bon Appetit magazine. The November issue featured Barbecue Pulled-Turkey Sandwiches with recipes for slaw and barbecue sauce.

Well, since so many Lowcountry folks already have a favorite barbecue sauce (homemade or store-bought), I suggest just using that with shredded leftover turkey. Heat together and serve on buns with slaw.

Here's another fancier idea, a modified version of a Martha Stewart recipe:

Quesadillas With Cranberry and Brie

Serves 4


4 flour tortillas (10-inch or burrito-size)

4 tablespoons Dijon mustard, honey mustard or mayonnaise

3/4 pound sliced leftover turkey

1/2 cup leftover whole berry cranberry sauce, relish or chutney (optional)

8 slices thick Brie cheese (8 ounces)

Coarse salt and ground pepper

1 tablespoon olive oil


Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon of mustard or mayonnaise. Divide the turkey over one half of each mustard- or mayo-coated side; dress with cranberry sauce (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.

Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more sauce or relish, if desired.

To make the tortillas more pliable, heat them over a direct flame until just warmed through, or for a few seconds in the microwave.Note: Because Brie melts so quickly, it's important to use thick slices, and to place them toward the center of the tortillas so they won't ooze out.Teresa Taylor is the food editor. Reach her at food@postandcourier.com or 937-4886.