- 1 cup small diced leftover turkey breast from "Cider Glazed Turkey" recipe
- 1/2 cup leftover stuffing from "Sage and Mushroom Stuffing" recipe, broken into small pieces
- 1 cup shredded Cheddar
- 2 large flour tortillas
For dipping sauce:
- 1/2 cup sour cream
- 1/4 cup whole berry cranberry sauce
Heat a large skillet over medium heat.
Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 minutes and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes.
Stir together the sour cream and cranberry sauce in a small serving bowl.
Cut the quesadilla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.