Name: Leftover Turkey and Cranberry Flatbreads
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/2 c. roughly chopped pecans; 6 pieces naan; 1/2 c. plus 1 teaspoon honey mustard; 1 1/2 lb. shredded leftover roasted turkey; 8 oz. goat cheese, crumbled; 1/2 teaspoon kosher salt, plus more to taste; Black pepper, to taste; 3 tbsp. apple cider vinegar; 6 tbsp. olive oil; 5 c. shredded brussels sprouts (about 10 ounces); 3/4 c. dried cranberries; 2 tbsp. chopped fresh chives; Sweet potato chips, for serving

Step 1Preheat 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.

Step 2Put 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.

Step 3Meanwhile, 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.

Step 4Add 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.

Leftover Turkey and Cranberry Flatbreads

Ingredients

Directions

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