3 cups leftover turkey meat or 12 oz. sautéed turkey breast, cut into ½ inch cubes
1/3 cup heavy cream
3 tablespoons pistachio pesto
½ cup Fontina cheese, grated
4-6 individual crêpes
Preheat oven to 350°F.
In a sauté pan, combine the cubed turkey meat and cream on low heat until the turkey is heated and the cream has reduced, about five minutes.
Take the pan off the heat and mix in the pesto and Fontina cheese until melted, returning to the burner if necessary. Taste the mixture, and season with salt and pepper as desired.
Lay the turkey mixture on the lower third of each crêpe, and roll it up, with the seam on the bottom. Place each crêpe roll on a greased sheet pan, seam-side down and bake until the crêpes are warm, about 2 minutes.
If leftover cranberry sauce is available, heat some up while the crêpes are in the oven and drizzle over each crêpe before serving.
To sauté the turkey breast:
Dredge the turkey breast in flour and sauté in oil over medium heat until golden brown; about 2 minutes per side.
Finish cooking the turkey breast in the oven at 350° for 10 minutes, until thoroughly cooked – cut in the center of the turkey breast to check for doneness.