I am looking forward to Thanksgiving for so many different reasons. It’s not just the beautiful bird in the middle of the table, the fig-glazed Ham, and the delicious Yorkshire pudding made by Jason’s sister-in-law. The elastic waistband pants are also a necessity because I eat more than I can handle. The biggest reason I am looking forward to the holiday is the huge amount of leftovers.
Thanksgiving leftovers can be magical. The pieces from Thanksgiving are magical.
I grabbed a couple of flatbreads at Trader Joe’s and slathered them with Phil’s Barbecue Sauce. Then, I topped it with fresh pineapple, red onions, and mozzarella. Finally, I baked the flatbread for 10 minutes to make sure the flatbread was nice and crispy. It was simple, easy, and delicious.
Jason said that I had made the best freezer food ever! I made about 20 of them and froze them. I gave them to him when he returned to San Francisco. This is a great way to use leftover turkey. They’re also freezer-friendly, so you can enjoy this perfectly portioned food whenever you want!
- Buy one bag of Trader Joe’s Middle Eastern Flatbread
- BBQ sauce plus additional for drizzling
- Two cups of leftover turkey chopped
- 1 cup shredded mozzarella
- One small red onion thinly sliced
- One cup of diced pineapple
- For garnish, use two tablespoons of chopped fresh cilantro
Preheat oven to 425 degrees F. Line the baking sheet with parchment or a silicone baking mat. Set aside.
Spread evenly two tablespoons of BBQ sauce over each flatbread. Leave a border of 1/2 inch. Top each flatbread by adding turkey, pineapple, red onion, and mozzarella.
Place in oven for 8-10 mins, or until crust is crispy and cheese is melted.