- winter grilling
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Whenever I grill, there are leftovers. After Thanksgiving, even more so. It is almost as if after the big feast, the remaining turkey doubles in size overnight.
With the fridge only one plastic container away from requiring duct tape to keep the door closed, I’m always looking for new ways to enjoy leftover turkey. While some I vacuum seal and freeze or save for “Thanksgiving Dinner Part II: The Day After,” whatever remains I use for something completely different, like these Grilled Turkey, Brie, & Cranberry Quesadillas.
I consider the tortilla one of my favorite grilled foods, as it can be stuffed with anything, especially leftovers. In the case of these quesadillas, it is transformational, as it takes ordinary turkey and transforms it into a sweet and cheesy delight. Not only will your taste buds thank you, so will your overstocked fridge.
Grilled Turkey, Brie, & Cranberry Quesadillas
by Mike Lang
2 cups leftover cooked turkey, chopped
¾ cup whole cranberry - cranberry sauce
1 8 oz wheel of brie, thinly sliced
1. Preheat the grill for a two zone medium heat fire.
2. Take the tortillas and fill one half of each with even amounts of turkey, cranberry sauce, and brie. Fold the tortillas over and lightly brush olive oil on the outsides.
3. Grill the tortillas over direct heat for approximately one minute a side. Move to indirect heat and grill an additional minute to allow the cheese to fully melt.
4. Remove from the grill and serve.