For stuffing: Bring water and ¼ cup butter to a boil in a medium saucepan. Stir in stuffing mix; cover. Remove from heat. Let stand for 5 minutes. Set aside. Melt remaining ¼ cup butter; stir in poultry seasoning.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Thanksgiving leftovers crowding your fridge? Cook up these tasty quesadillas.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (6-oz.) pkg. Hy-Vee stuffing mix, divided | ||
| 1 ⅔ c. water | ||
| ½ c. Hy-Vee salted butter, divided | ||
| 2 tsp. poultry seasoning | ||
| 8 (6-in.) Hy-Vee fajita flour tortillas | ||
| 4 tbsp. New England cranberry relish, plus additional for serving | ||
| 4 c. Fully cooked leftover Thanksgiving turkey (about 12 oz.(, thinly sliced | ||
| 1 c. shredded creamy melt Italian 5-cheese with cream cheese | ||
| 4 tbsp. Hy-Vee Delicatessen crème de brie, divided |
Things To Grab
- Medium saucepan
- Large nonstick skillet
Directions
Heat a large nonstick skillet over medium heat. For each quesadilla, brush one side of tortilla with butter mixture. Place in heated skillet, butter side down. Spread with 1 tablespoon cranberry relish; top with 1 cup sliced turkey, ½ cup stuffing, and ¼ cup shredded cheese. Spread 1 tablespoon crème de brie on one side of another tortilla; place on top shredded cheese, brie side down. Brush top of the tortilla with poultry butter.
Cook for 6 to 10 minutes or until lightly brown and cheeses are melted, turning once. Repeat assembling and cooking remaining 3 quesadillas using remaining 6 tortillas, butter mixture, cranberry relish, turkey, stuffing, shredded cheese, and brie.
Cut quesadillas into wedges and serve with additional cranberry relish, if desired.