Four Foods on Friday #55

I'm back to Four Foods on Friday after a brief hiatus. This time is a bit like the American Thanksgiving edition. Thanks again for hosting, Val!

#1. Stuffing. Boxed or from scratch?
I've never made stuffing before, but my mom has always made it from scratch.

#2. If you were served the perfect Thanksgiving dinner what would it be?
Turkey, ham, lots of mashed potatoes and lots of gravy. And the new must-have is the butternut squash lasagna I made for Thanksgiving last month.

#3. What’s your favorite Thanksgiving leftover?
Hot turkey sandwiches, but only with plain white sandwich bread - it soaks up the gravy like a sponge. I hope that doesn't sound disgusting; I just really love gravy!

#4. Share a recipe using turkey.
This is one I'm saving for Christmas turkey leftovers, since there were none to speak of from (Canadian) Thanksgiving. It's very festive!

It's from Robin Miller's Quick Fix Meals. Keep reading for it.

Turkey Quesadillas with Cranberry Sauce and Swiss
Serves 4

8 8-inch flour tortillas
1 pound turkey
1 cup cranberry sauce
1 4-ounce can diced green chiles
1 teaspoon ground cumin
1 cup shredded reduced fat swiss cheese
¼ cup chopped fresh cilantro

Coat a large skillet with cooking spray and set over medium-high heat.

Arrange four of the tortillas on a flat surface. Top each with an equal amount of turkey and spread out to within ½ inch of the edge.

In a small bowl combine cranberry sauce, chiles and cumin until well-blended, then spoon the mixture over the turkey. Top with equal amounts of Swiss.

Place a second tortilla over top of each and place quesadillas on the hot skillet.

Cook until golden brown and cheese melts — about 3 to 5 minutes per side. Cut into four wedges and sprinkle with cilantro.