4 oz fresh or frozen cranberries, chopped (thawed, if frozen)
1 large green pear, diced
4 cloves garlic, minced, divided
Juice of 1 orange
1/2 tsp sea salt, divided
Fresh ground black pepper, to taste
1/2 tsp extra-virgin olive oil
1 tbsp dried rosemary
10 oz ground turkey breast (TIP: Substitute with cooked turkey breast slices, chopped)
8 6-inch corn tortillas
2 oz shredded mozzarella cheese, divided
Prepare salsa: In a medium bowl, combine 2 stalks celery, half of onion, cranberries, pear, 1 clove garlic and orange juice. Season with 1/4 tsp salt and pepper. Set aside.
In a large nonstick skillet, heat oil on medium. Add remaining celery and onion and sauté, stirring occasionally, for 3 minutes. Stir in rosemary, remaining garlic and 1/4 tsp salt and sauté for 2 minutes. Add turkey and cook for 5 minutes, stirring and breaking up turkey with a wooden spoon. With a fine-mesh colander, drain turkey mixture, discarding drippings. Transfer mixture to a large bowl. (If using cooked turkey, add directly to bowl.)
Wipe out skillet and return to medium heat. Working in batches, add tortillas to skillet. Top each with ¼ cup turkey mixture and 1 tbsp cheese and cook, undisturbed, for 3 minutes. With a spatula, gently fold 1 side of each tortilla over to make half-circles. Cook for 1 minute, lightly pressing top of tortillas with spatula, if necessary, to hold its shape. Repeat with remaining tortillas, turkey mixture and cheese. Divide quesadillas among serving plates and serve with salsa.
Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!
No holiday menu is complete without the main event: A perfectly seasoned, succulent turkey. Rosemary, garlic and onion lend classic flavors to this spice rub and a porcini pan sauce provides a gorgeous, rich flavor for dipping.