Thanksgiving Leftovers Sheet Pan Quesadilla is a creative way to use your holiday leftovers! Turkey, stuffing, and cranberries all covered in melted cheese wrapped up inside buttery, crisp tortillas with gravy for dipping. Delicious!
What to do with Thanksgiving Leftovers
It’s inevitable. And the end of a big family dinner, there are tons of leftovers you’re not sure what exactly to do with. I have an answer! This Thanksgiving Leftovers Sheet Pan Quesadilla is a creative way to use up that turkey and stuffing in a warm, inviting dinner everyone will love.
Layers of leftover pulled turkey, cranberries and stuffing all covered in cheese and wrapped up in crisp, buttery tortilla. Serve it warm with cranberry sauce and leftover turkey gravy for dipping. Together with my Thanksgiving Leftovers Sandwich Board and my Turkey and Cornbread Dumplings, it’s one of my favorite ways to keep the holiday yumminess going another meal!
What is a Sheet Pan Dinner?
A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss. Some of my favorite sheet pan recipes are:
What’s a sheet pan? A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it.
A full sheet pan (that’s what I use) measures about 17″x12″. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
Can I use parchment on my sheet pan dinner? Short answer: usually. For this recipe, the tortillas need butter in order to get crispy. So you can use foil to keep your pan clean–no parchment–but follow the instructions and butter the foil instead.
In most cases, parchment paper or aluminum foil are great for making clean-up quick! You can use parchment to line your sheet pan unless you’re going to use the broiler. Parchment paper will catch fire under a broiler, so opt for foil in that case.
What Do I Need to Make a Thanksgiving Leftovers Sheet Pan Quesadilla
- Burrito size flour tortillas. You can use corn tortillas or gluten free tortillas, too! Just make sure they’re 8 to 10 inches in diameter. Also, make sure they’re soft enough to fold over the fillings.
- Shredded Swiss and Gruyere blend cheese
- Pulled leftover turkey
- Leftover stuffing, crumbled
- Canned whole cranberry sauce
- Turkey Flavored Gravy, for dipping
- Chopped fresh herbs, for garnishing
How to Make a Thanksgiving Leftovers Sheet Pan Quesadilla
- Preheat oven to 425°F and coat the inside of an 18×12 rimmed sheet pan with butter, making sure to cover completely.
- Lay 7 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan.
- Cover the tortillas evenly with 2 cups of the shredded cheese.
- Spread evenly with the leftover turkey meat.
- Add an even layer of crumbled stuffing and dollops of the cranberry sauce.
- Top with the remaining 2 cups shredded cheese.
- Lay 2 tortillas down the middle of the fillings. Fold the edges of the tortillas left hanging over the pan to cover the filling completely. Use a toothpick to hold the edges in place, if needed.
- Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit.
- Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top.
How to Serve and Store a Thanksgiving Leftovers Sheet Pan Quesadilla
To serve, cut into squares and serve with leftover gravy, cranberry sauces and chopped fresh herbs.
How do I save leftover sheet pan quesadilla? Place the squares in an airtight container and store for up to five days in the refrigerator. To reheat, place in the oven at 350°F to heat through and re-crisp.
Can I freeze a sheet pan quesadilla? Yes! Just slice into squares and let cool completely. Place each square in a freezer-safe baggie individually or all together with parchment paper between each slice and then into the freezer.
To reheat from frozen, I recommend reheating in the oven so they’re not mushy.
More Sheet Pan Dinners to Make Life Easy
A sheet pan dinner makes for easy meals during the busy work week. Give one of these a try!
If you make this Thanksgiving Leftovers Sheet Pan Quesadilla, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Description
Thanksgiving Leftovers Sheet Pan Quesadilla is a creative way to use your holiday leftovers! Turkey, stuffing, and cranberries all covered in melted cheese wrapped up inside buttery, crisp tortillas with gravy for dipping. Delicious!
- 9 burrito size flour tortillas
- 4 cups shredded Swiss and Gruyere blend cheese, divided
- 2 cups pulled leftover turkey
- 1 and 1/2 cups leftover stuffing, crumbled
- 1 cup leftover canned whole cranberry sauce
- Turkey Flavored Gravy, for dipping
- More whole cranberry sauce, for topping
- Chopped fresh herbs, for garnishing
- Preheat oven to 425°F.
- Coat the inside of an 18×12 rimmed sheet pan with butter, making sure to cover completely.
- Lay 7 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan.
- Cover the tortillas evenly with 2 cups of the shredded cheese then the leftover turkey, crumbled stuffing and dollops of the cranberry sauce. Top with the remaining 2 cups shredded cheese.
- Lay two tortillas down the middle of the fillings. Fold the edges of the tortillas left hanging over the pan to cover the filling completely. Use a toothpick to hold the edges in place, if needed.
- Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit.
- Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top.
- To serve, cut into squares and serve with leftover gravy, cranberry sauces and chopped fresh herbs.
