This Turkey and Cranberry Flatbread transforms holiday leftovers into a quick, elegant meal. The sweet-tart cranberry sauce pairs perfectly with savory turkey and melty cheese on a crispy flatbread base. You’ll love this handheld Thanksgiving-inspired dish that comes together in under 20 minutes.
Love Turkey and Cranberry Flatbread? So do we! If you're into Savory Combo Recipes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Turkey and Cranberry Flatbread
- Effortless elegance: Looks gourmet but comes together in minutes.
- Perfect flavor harmony: Sweet cranberry balances savory turkey and rich cheese.
- Incredibly versatile: Easily adapt with different proteins or cheeses.
- Quick and satisfying: Ready in under 20 minutes for busy nights.
Ingredients & Tools
- 2 large flatbreads or naan breads (about 25 cm/10 inches each)
- 300 g cooked turkey, shredded or thinly sliced
- 150 g cranberry sauce (whole berry or jellied both work)
- 150 g mozzarella cheese, freshly grated
- 60 g creamy goat cheese or brie, crumbled
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves, plus extra for garnish
- 1 tsp balsamic glaze, for drizzling (optional)
- Salt and freshly ground black pepper to taste
- Handful of arugula for serving (optional)
Tools: Baking sheet, parchment paper, small bowl, pastry brush
Notes: Freshly grated mozzarella melts more smoothly than pre-shredded. The optional balsamic glaze adds a sweet-acidic note that ties everything together.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 48 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Flatbread selection matters. Look for thick, soft naan or pocketless pita breads—they hold up better under the toppings and get beautifully crisp on the bottom without becoming cracker-thin. If your flatbreads are very thin, reduce the baking time by a couple of minutes.
- Don’t skip pre-toasting the flatbread. A quick 3-4 minutes in the oven before adding toppings ensures a crispy base that won’t get soggy from the cranberry sauce and juicy turkey. It’s a simple step that makes a huge difference in texture.
- Balance your cranberry sauce. If using homemade cranberry sauce that’s very tart, you might want to add a teaspoon of honey or maple syrup to sweeten it slightly. For store-bought, taste it first—some can be quite sweet, so you might want to use a lighter hand.
- Get creative with your cheese. While mozzarella gives you that classic meltiness, the goat cheese or brie adds a wonderful tangy creaminess. Feel free to experiment with gouda, fontina, or even a sharp white cheddar if that’s what you have available.
How to Make Turkey and Cranberry Flatbread
Step 1: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper and place your flatbreads on it. Brush the flatbreads lightly with about one tablespoon of olive oil—this will help them crisp up and develop a beautiful golden color. Pop them in the oven for 3-4 minutes until they just start to feel firm and the edges are lightly toasted. You’re not cooking them through yet, just giving them a head start.
Step 2: While the flatbreads pre-toast, prepare your toppings. In a small bowl, gently warm the cranberry sauce for about 15 seconds in the microwave—just enough to make it spreadable but not hot. Shred or slice your cooked turkey, making sure it’s in bite-sized pieces. Thinly slice the red onion and grate your mozzarella if you haven’t already. Having everything ready to go makes assembly quick and stress-free.
Step 3: Remove the partially baked flatbreads from the oven. Spread the warmed cranberry sauce evenly over each flatbread, leaving a small border around the edges for that rustic look. You’ll notice how the sauce glistens—a little goes a long way here, so don’t overload it or the base might become soggy.
Step 4: Now for the layering! Scatter the shredded turkey evenly over the cranberry sauce, followed by the sliced red onion. Sprinkle the grated mozzarella over everything, then dot with crumbled goat cheese. The combination of cheeses creates wonderful pockets of creamy and stretchy texture. Finish with fresh thyme leaves, a drizzle of the remaining olive oil, and a good pinch of salt and black pepper.
Step 5: Return the assembled flatbreads to the oven and bake for 8-10 minutes, or until the cheese is completely melted, bubbly, and starting to develop golden spots. Keep an eye on them—every oven is different, and you want the edges of the flatbread to be deep golden brown and crisp.
Step 6: Once out of the oven, let the flatbreads rest for 2 minutes on the baking sheet—this allows the cheese to set slightly so it doesn’t all slide off when you cut it. If using, scatter fresh arugula over the top for a peppery contrast and that optional drizzle of balsamic glaze. The glaze adds a beautiful sheen and another layer of flavor that really makes the dish sing.
Step 7: Use a pizza cutter or sharp knife to slice each flatbread into wedges. Serve immediately while everything is warm, crispy, and wonderfully gooey. You’ll notice how the flavors meld together perfectly with each bite—the sweet cranberry, savory turkey, and those two contrasting cheeses create something truly special.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap baked flatbread tightly in foil and freeze for up to 1 month.
- Reviving: Reheat in a 375°F oven for 5-7 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery greens and bright citrus dressing cut through the richness of the flatbread beautifully, creating a perfectly balanced meal.
- Roasted carrot and ginger soup — This cozy, slightly spicy soup makes an excellent starter that complements the Thanksgiving-inspired flavors without overwhelming them.
- Garlic roasted broccoli — The crispy, savory florets add another texture and vegetable element that pairs wonderfully with the sweet and savory notes of the flatbread.
Drinks
- Crisp dry rosé — The berry notes and acidity in the wine mirror the cranberry flavors while cleansing the palate between bites of rich turkey and cheese.
- Sparkling apple cider — The effervescence and subtle sweetness make a non-alcoholic option that feels celebratory and complements the holiday-inspired ingredients perfectly.
- Amber ale — The caramel malt notes and moderate bitterness stand up to the robust flavors without overpowering the delicate balance of sweet and savory.
Something Sweet
- Pumpkin spice bread pudding — This warm, spiced dessert continues the cozy autumn theme and makes use of similar flavor profiles for a harmonious meal conclusion.
- Cranberry orange scones — Echoing the cranberry in the flatbread, these buttery scones with citrus notes create a lovely thematic connection while offering a different texture experience.
- Maple pecan blondies — The nutty, caramel-like sweetness provides a rich contrast to the savory main course while staying within the seasonal flavor family.
Turkey And Cranberry Flatbread
Transform leftovers with this easy Turkey and Cranberry Flatbread recipe. Ready in 20 minutes with savory turkey, sweet cranberry, and melty cheese. Make it tonight!
Ingredients
For the flatbreads:
-
2 large flatbreads or naan breads (about 25 cm/10 inches each)
-
2 tbsp olive oil
For the toppings:
-
300 g cooked turkey (shredded or thinly sliced)
-
150 g cranberry sauce (whole berry or jellied both work)
-
150 g mozzarella cheese (freshly grated)
-
60 g creamy goat cheese or brie (crumbled)
-
1 small red onion (thinly sliced)
-
1 tbsp fresh thyme leaves (plus extra for garnish)
-
1 tsp balsamic glaze (for drizzling (optional))
-
Salt and freshly ground black pepper (to taste)
-
1 handful arugula (for serving (optional))
Instructions
-
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper and place your flatbreads on it. Brush the flatbreads lightly with about one tablespoon of olive oil—this will help them crisp up and develop a beautiful golden color. Pop them in the oven for 3-4 minutes until they just start to feel firm and the edges are lightly toasted. You’re not cooking them through yet, just giving them a head start.01
-
While the flatbreads pre-toast, prepare your toppings. In a small bowl, gently warm the cranberry sauce for about 15 seconds in the microwave—just enough to make it spreadable but not hot. Shred or slice your cooked turkey, making sure it’s in bite-sized pieces. Thinly slice the red onion and grate your mozzarella if you haven’t already. Having everything ready to go makes assembly quick and stress-free.02
-
Remove the partially baked flatbreads from the oven. Spread the warmed cranberry sauce evenly over each flatbread, leaving a small border around the edges for that rustic look. You’ll notice how the sauce glistens—a little goes a long way here, so don’t overload it or the base might become soggy.03
-
Now for the layering! Scatter the shredded turkey evenly over the cranberry sauce, followed by the sliced red onion. Sprinkle the grated mozzarella over everything, then dot with crumbled goat cheese. The combination of cheeses creates wonderful pockets of creamy and stretchy texture. Finish with fresh thyme leaves, a drizzle of the remaining olive oil, and a good pinch of salt and black pepper.04
-
Return the assembled flatbreads to the oven and bake for 8-10 minutes, or until the cheese is completely melted, bubbly, and starting to develop golden spots. Keep an eye on them—every oven is different, and you want the edges of the flatbread to be deep golden brown and crisp.05
-
Once out of the oven, let the flatbreads rest for 2 minutes on the baking sheet—this allows the cheese to set slightly so it doesn’t all slide off when you cut it. If using, scatter fresh arugula over the top for a peppery contrast and that optional drizzle of balsamic glaze. The glaze adds a beautiful sheen and another layer of flavor that really makes the dish sing.06
-
Use a pizza cutter or sharp knife to slice each flatbread into wedges. Serve immediately while everything is warm, crispy, and wonderfully gooey. You’ll notice how the flavors meld together perfectly with each bite—the sweet cranberry, savory turkey, and those two contrasting cheeses create something truly special.07
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