Round 2 -Thanksgiving Quesadilla with Cranberry Cream Dipping Sauce

Name: Round 2 -Thanksgiving Quesadilla with Cranberry Cream Dipping Sauce
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 gallon apple cider, divided; 1 loaf day old French bread, diced into 1/2-inch cubes; 59 milliliters brown sugar; 2 Tbsps canola oil; 3 Tbsps canola oil; 3 stalks celery, diced; 822 grams chicken broth; 2 eggs, beaten; 2 larges flour tortillas; 3 sprigs fresh rosemary; 1 bunch fresh sage; 1 Tbsp chopped fresh sage leaves; 1 bunch fresh thyme, divided; 1 teaspoon chopped fresh thyme leaves; 1 teaspoons fresh ground black pepper; 1 liters ice cubes; 1 medium onion, diced; 1 Tbsp poultry seasoning; 237 milliliters salt; 2 servings Salt and freshly ground black pepper; 237 milliliters shredded Cheddar; 118 milliliters sour cream; 6 kilograms frozen turkey, defrosted; 1 liters water; 567 grams packages white button mushrooms; 59 milliliters whole berry cranberry sauce

You can never have too many Mexican recipes, so give Round 2 -Thanksgiving Quesadilla with Cranberry Cream Dipping Sauce a try. This recipe covers 87% of your daily requirements of vitamins and minerals. This main course has 5867 calories, 527g of protein, and 207g of fat per serving. This recipe serves 2. Head to the store and pick up rosemary, sage, celery, and a few other things to make it today. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes around 13 minutes.

Instructions

Watch how to make this recipe.

Heat a large skillet over medium heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tortilla

Stuffing

Cheese

Whole Turkey

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cheese

Equipment you will use

Stove

Frying Pan

Stir together the sour cream and cranberry sauce in a small serving bowl.

Ingredients you will need

Cranberry Sauce

Sour Cream

Equipment you will use

Bowl

Cut the quesadilla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.

Ingredients you will need

Sour Cream

Cranberries

In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat.

Ingredients you will need

Apple Cider

Whole Turkey

Equipment you will use

Pot

Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt.

Ingredients you will need

Rosemary

Thyme

Salt

Remove from the heat, add 5 cups of ice, 6 cups water and stir.

Ingredients you will need

Water

Ice

Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.

Ingredients you will need

Whole Turkey

Brine

Water

Equipment you will use

Pot

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.

Ingredients you will need

Whole Turkey

Brine

Thyme

Chicken Wings

Sage

Equipment you will use

Kitchen Twine

Roasting Pan

In a small bowl combine the canola oil, poultry seasoning and pepper.

Ingredients you will need

Poultry Seasoning

Canola Oil

Pepper

Equipment you will use

Bowl

Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals.

Ingredients you will need

Whole Turkey

Glaze

Equipment you will use

Kitchen Thermometer

Oven

Remove from the oven and let rest at least 15 minutes before carving.

Equipment you will use

Oven

Transfer to a serving platter and serve.

In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

Ingredients you will need

Apple Cider

Brown Sugar

Equipment you will use

Sauce Pan

Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.

Ingredients you will need

Mushrooms

In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes.

Ingredients you will need

Canola Oil

Celery

Onion

Equipment you will use

Frying Pan

Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.

Ingredients you will need

Vegetable

Mushrooms

Herbs

Whisk together the eggs and chicken broth in a large bowl.

Ingredients you will need

Chicken Broth

Egg

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Whisk

Bowl

Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Mushrooms

Onion

Bread

Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes.

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Remove the foil for the last 10 minutes of cooking time to brown the top.

Equipment you will use

Aluminum Foil

Remove from the oven and serve.

Equipment you will use

Oven

Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.

Ingredients you will need

Mushrooms

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.