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This Cranberry Turkey Flatbread Will Make You Happy to Have Holiday Leftovers

Spice up your extra turkey and spare cranberry sauce by turning them into a quick, easy flatbread.

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Thanksgiving leftovers are decadent, which can make them a bit of a challenge to repurpose. After all, there are only so many helpings of turkey and stuffing you can eat in a week! So, why not transform your favorite holiday foods into something even better once the feast is over?

Our Cranberry Turkey Flatbread takes typical turkey and basic cranberry sauce (a leftover that, let’s be honest, kind of gets overlooked) and turns them into a deliciously savory flatbread with a kick of spice and a serving of good-for-you greens. Light whole-wheat lavash becomes the perfectly crispy base for your turkey and cranberry sauce leftovers. Sprinkle some crumbled goat cheese over these ingredients and add shredded mozzarella for that wonderfully gooey, cheesy bite you love in a great flatbread. And for a bit of extra flavor and texture, sliced jalapeños and chopped walnuts round out your leftovers.

You can serve up this flatbread as a meal of its own or make it an appetizer if you’re hosting guests and need some space in the fridge. It’s sure to become a favorite way to repurpose your holiday leftovers.

Cranberry Turkey Flatbread


  • 2 whole-wheat lavash flatbreads (6 x 8 inch)
  • 1 cup cranberry sauce
  • 1⁄2 cup shredded mozzarella cheese
  • 4 oz goat cheese, crumbled
  • 2 cups baby spinach
  • 1 1⁄2 cups shredded cooked turkey
  • 3 tbsp toasted walnuts, chopped
  • 3 tbsp sliced pickled jalapeños


  1. Preheat oven to 425°F.
  2. Place flatbreads on a parchment-lined baking sheet and bake for 3 minutes. Top with cranberry sauce, cheeses and toppings, dividing evenly.
  3. Bake for 6 to 8 minutes, until cheese is bubbling and browning.