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Turkey Burrito

By: Marcy Crossman

"I've been making this for years, and use whatever I have left over from Thanksgiving dinner. No one cares about the turkey dinner. They make me do the turkey so I will make the burritos. This recipe calls for instant flour, formulated to dissolve easily in liquids, and primarily used as a thickener in gravy recipes. Chicken broth can be used in place of turkey broth."

Rate/Review | Read Reviews (7)

What to Drink?
	Zinfandel
	Beer

Prep Time:
30 Min

Cook Time:
45 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

3 cups cooked turkey, cut into bite-size pieces
1 cup prepared stuffing
1 cup mashed potatoes
1 cup leftover gravy
2 quarts turkey broth
1 large onion, chopped
1/4 cup self-rising flour
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
3 pickled jalapeno peppers, sliced
3 tablespoons pickled jalapeno pepper juice
salt and pepper to taste
1 tablespoon dried parsley

Directions

In a large pot, combine turkey, stuffing, mashed potatoes, gravy, broth, and onion. Bring to a boil, and cook until onion is soft. Thicken with flour if needed.
Warm tortillas in a dry frying pan over medium heat. Spoon turkey mixture onto a warm tortilla, sprinkle with cheese, and roll into a burrito. Repeat with remaining ingredients.
Spread more cheese on top and add another spoonful of the turkey mixture over the cheese. Garnish with jalapeno slices, sprinkle with jalapeno juice, and season with salt, pepper, and parsley. Serve hot.

Footnotes

Use what you have leftover from Thanksgiving dinner. Make it heavy on the turkey and lighter on the potatoes, dressing, and gravy. It's not supposed to be real thick.
Any type of shredded cheese will work in this recipe.
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