Whenever people talk about Thanksgiving leftovers, and making the ubiquitous turkey sandwich piled with stuffing and cranberry sauce, I am less than enthused. And while one office cafeteria did that combo particularly well, I generally just am not that into leftovers that taste like reheated versions of themselves.
There. I said it. I might be the only person ever to be less than enthused by leftover turkey sandwiches.
But that’s not to say I don’t love Thanksgiving leftovers — I do. But I like my leftovers to be transformed into something fresh and new. It makes them seem more special — and delicious. To me, at least. Anyone else?
These Cheesy Turkey and Stuffing Burritos with Spicy Cranberry Salsa totally do the kind of leftover transformation I adore. Turkey and stuffing are mixed up with egg and cheese and baked into a handy tortilla bowl. But the best part? And oh my goodness — this really is the best part — is the spicy cranberry salsa which turns leftover cranberry sauce into a spicy, delicious, fresh masterpiece.
These are so good that it’s worth making extra turkey and stuffing just to enjoy them. Seriously.
These are made in handy Old El Paso Stand ‘n Stuff Tortillas, which are so, so easy to work with them filling. I found these at Target, but a lot of grocery stores carry them too. And Walmart, I believe.
Cheesy Turkey Stuffing Burritos with Spicy Cranberry Salsa
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
26 minutes
Ingredients
- 1 cup chopped leftover turkey
- 1 cup leftover stuffing, or dressing
- 1 large egg
- 1 cup shredded sharp cheddar cheese
- 4 Old El Paso Stand ‘n Stuff Flour Tortillas, from a package of 8
Salsa
- 1/2 cup leftover cranberry sauce
- 1 jalapeno, finely minced
- 2 tbsp finely minced fresh cilantro
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, stir together the turkey, stuffing and egg. Add the cheese and stir well to combine.
- Arrange the four Old El Paso Stand ‘n Stuff Flour Tortillas on a baking sheet and divide the turkey mixture evenly among them.
- Slide into the oven and bake for 14-16 minutes, until the cheese is melted and the tortilla is lightly browned.
- Meanwhile, in a small mixing bowl, stir together the cranberry sauce, jalapeno and cilantro until well combined.
- To serve, spoon the cranberry sauce salsa over the hot burrito bowls and enjoy!
Notes
This recipe can be doubled for more delicious leftover fun. They may need to cook for a minute or two longer to accommodate for the additional food. For a less spicy salsa, remove the seeds and the ribs from the jalapeno before mixing with the cranberry sauce.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.
patsyk
I definitely need to find those stand-n-stuff tortillas! I love that you shared a different way to enjoy turkey day leftovers… I’m with you, once I’ve had the meal I need it to look and taste different when I eat it the next time!
Kate
I’m all about fruit salsa in the summer, but never would have thought about cranberry salsa in the fall – I love it!