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Thanksgiving Leftovers: Turkey Club Flatbreads

Thanksgiving Leftovers: Turkey Club Flatbreads


  • 1 cup sun-dried tomatoes (from a bag, not in oil)

  • 1 tbsp. olive oil, plus more for drizzling

  • 6 slices cold meaty bacon, cut crosswise into 1/4-inch-wide pieces

  • 8 to 12 oz. roast turkey, chopped or shredded (2 to 3 cups)

  • 2 small leeks or 1 large leek—trimmed, halved lengthwise, and cut crosswise into 1/4-inch-wide half-moons (about 1 cup)

  • Salt and pepper

  • 4 store-bought garlic naan flatbreads

  • 2 cups baby kale

  • Juice of 1/2 lemon (about 2 tbsp.)

  • 12 to 16 oz. Scamorza cheese or smoked mozzarella, shredded

  • A few sprigs of fresh rosemary, leaves stripped and chopped


  • Step 1

    Place the sun-dried tomatoes in a medium bowl. Cover with very hot or boiling water. Let stand until softened, about 10 minutes. Drain and pat dry. Thinly slice the sun-dried tomatoes.

  • Step 2

    Preheat the broiler to high.

  • Step 3

    In a large skillet, heat 1 tbsp. oil, one turn of the pan, over medium-high. Add the bacon. Cook, stirring occasionally, until almost crisp, 5 to 6 minutes. Add the turkey. Cook until heated through and crisp at the edges, about 2 minutes more. Add the leeks. Cook, stirring often, until wilted, 1 to 2 minutes. Add the sun-dried tomatoes; season with salt and pepper. Remove from heat.

  • Step 4

    Meanwhile, heat a griddle or large cast-iron skillet over high. Splash a little water in the pan. Working in 2 batches, cook the naan until blistered, about 1 minute. Flip and drizzle or brush with oil. Cook until the bottoms are blistered, about a minute more. Flip again and cook for another 30 seconds. Divide between 2 baking sheets.

  • Step 5

    In a medium bowl, toss the kale, lemon juice, and a drizzle of oil. Divide the turkey and bacon among the naan. Top with the kale, cheese, and rosemary. Broil until the cheese browns, about 3 minutes. Cut into thirds.