Here are three favorite Thanksgiving-leftover recipes, each with a North Texas twist, easy to prepare, and perfect for turning turkey-day extras into something new and delicious.

Turkey & Green Chile Quesadilla with Cranberry-Jalapeño Salsa

Texans loves bold flavors and a little spice. This quesadilla brings together leftover turkey and local with green chiles, plus a fresh salsa featuring cranberry sauce (leftover) and jalapeño for a North Texas-friendly kick.

Ingredients (serves 4):

• 2 cups leftover cooked turkey, shredded
• 1 cup leftover stuffing (crumbled) or substitute with sautéed onions + bell pepper
• 1 ½ cups shredded Monterey Jack or pepper-jack cheese
• 4 large flour tortillas (10-inch)
• 1 can (4 oz) diced green chiles, drained
• Butter or oil for cooking
• For the salsa:
• ½ cup cranberry sauce (leftover)
• 1 jalapeño, finely chopped (remove seeds for less heat)
• 2 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• Salt to taste      

Instructions:

1. In a bowl, combine turkey + green chiles + half the shredded cheese.
2. Heat a skillet over medium heat; butter one side of a tortilla, then place it buttered-side down in skillet.
3. On the tortilla in the skillet, layer half the turkey mixture, half the stuffing (if using), then sprinkle half the remaining cheese. Top with another tortilla (buttered side up).
4. Cook 2-3 minutes until golden underneath, then carefully flip and cook the other side until golden and cheese is melted inside.
5. Meanwhile mix the salsa ingredients.
6. Cut quesadilla into wedges and serve with the cranberry-jalapeño salsa on the side.
   Tip: Add a dollop of sour cream or Greek yogurt for cooling contrast.
   This recipe uses leftover turkey and stuffing in a fresh, Tex-friendly way — quick for a weekday dinner after the holiday.

Leftover Turkey & Sweet Potato Shepherd’s Pie

Sweet potatoes are beloved in Southern tables, and this dish turns leftover turkey and sweet potato mash into a comforting, hearty one-dish meal — ideal for chilly evenings or for families easing into the post-holiday week.

Ingredients (serves 6-8):

3 cups leftover cooked turkey, chopped
2 cups leftover veggies (green beans, corn, peas or roasted Brussels sprouts)
1 ½ cups leftover gravy or turkey drippings
3 cups mashed sweet potatoes (leftover or freshly mash)
1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 400°F.
2. In a large mixing bowl, combine turkey + veggies + gravy. Pour into a 9×13-inch baking dish.
3. Spread the sweet potato mash evenly over the top. If desired, sprinkle cheddar cheese on top.
4. Bake uncovered for 20-25 minutes, until heated through and top is slightly golden.
5. Let rest 5 minutes before serving.
   This effortless dish uses holiday staples and makes a family-friendly meal with minimal extra fuss.

Cranberry-Pecan Turkey Salad Sliders

In North Texas, busy families may appreciate quick, packable meals or light lunches as things rebound post-holiday. This slider recipe transforms leftover turkey and cranberry sauce into a fresh, flavorful salad, paired with pecans (Texans loves pecans!) and whole wheat slider buns or mini croissants.

Ingredients (makes about 12 sliders):

• 2 cups leftover turkey, finely chopped
• ½ cup leftover cranberry sauce, finely chopped or coarsely puréed
• ¼ cup plain Greek yogurt or light mayonnaise
• ½ cup chopped pecans, lightly toasted
• 2 stalks celery, finely chopped
• 1 tbsp fresh lemon juice
• Salt & pepper to taste
• 12 slider buns or small croissants
• Optional: mixed greens or arugula for topping

Instructions:

1. In a bowl, stir together turkey, cranberry sauce, yogurt/mayo, pecans, celery and lemon juice. Season with salt & pepper.
2. Slice the buns/croissants, spread a little butter if desired, layer some greens, then 2-3 Tbsp of turkey-cranberry salad. Top bun.
3. Serve immediately or cover and refrigerate for a grab-and-go lunch.
   This takes leftover turkey and cranberry—classic holiday tastes—and gives them a fresh, modern twist.