Turkey Burrito

Rating: 3.82 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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.

By Marcy Crossman
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

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.

    Advertisement

  • 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.

Notes

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.

Tips

Any type of shredded cheese will work in this recipe.

Tips

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
515.5 calories; 27.7 g protein; 54.2 g carbohydrates; 58.9 mg cholesterol; 1501.3 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

CDAMOM2
Rating: 5 stars
10/31/2003
My son is a picky eater and he loves these.:) Thank you for submitting it:) Read More
Helpful
(16)

Most helpful critical review

salsberg
Rating: 2 stars
06/30/2009
I printed this recipe out in 2004. Came back in to get another copy for my sister and wow! What happened to the ingredients?? The original only had 3 1/2 or 4 cups of broth and the stuffing potatoes gravy all changed amounts. Not good. Read More
Helpful
(6)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
CDAMOM2
Rating: 5 stars
10/31/2003
My son is a picky eater and he loves these.:) Thank you for submitting it:) Read More
Helpful
(16)
NainInCandia
Rating: 5 stars
08/02/2006
I did not follow the recipe to a tee. Less broth and fresh jalapenos. Let it cook in the slow cooker. Better than the usual leftover menu. My family really enjoyed these. Thanks for a unique idea! Read More
Helpful
(10)
salsberg
Rating: 2 stars
06/30/2009
I printed this recipe out in 2004. Came back in to get another copy for my sister and wow! What happened to the ingredients?? The original only had 3 1/2 or 4 cups of broth and the stuffing potatoes gravy all changed amounts. Not good. Read More
Helpful
(6)
Advertisement
West67
Rating: 5 stars
01/11/2006
This was a great recipe to use when you had all the left over turkey from the holidays! Read More
Helpful
(5)
SweetBasil
Rating: 2 stars
01/29/2004
These were just okay - kind of like turkey mush wrapped in a tortilla. Needs some chilis or spice - but I'm not sure how. Probably will find another use for the leftovers. Read More
Helpful
(4)
jenbridges
Rating: 4 stars
11/18/2010
Great idea! It could have used a little more flavor for me so I added chopped sage and poultry seasoning. I'm a vegetarian so I used soy turkey and added some chopped roasted chestnuts for texture and protein. Read More
Helpful
(3)
Advertisement
Kara
Rating: 2 stars
05/20/2006
I like the idea of this recipe but two quarts of broth is just far too much. I haven't yet made this successfully but will try again with less broth and more solid items. Read More
Helpful
(3)
amyjojo
Rating: 5 stars
11/25/2012
Such a unique recipe and so good! My husband and I doubted this even as we were making it. We considered serving it over rice but decided to go ahead with the original recipe. I didn't have any leftover stuffing and since it all has to boil anyways we put the stuffing in dry and added the celery that we would have put in it. Didn't add the jalapenos on top but put lots of black pepper inside. We also used half the broth and liked that consistency - I can't say if more broth would have been too much. With half these were kind of the consistency of a creamy bean and cheese burrito. I wish we had more leftovers to make these again! Read More
Soup Loving Nicole
Rating: 4 stars
11/26/2016
Normally I try to make a recipe as written but after reading the reviews I knew the amount of broth had to be off and it is. I did not have high hopes for this so I started out by halving the recipe which calls for 4 cups of broth. I started out with 1 cup left all of the other ingredients the same and these turned out fantastic. As written you will have issues. You must reduce the amount of broth. With the reduction of broth this is a 5 star way to use up leftovers. It's not the prettiest of dishes but the flavor combo with the addition of pickled jalapeno impressed me. I did end up dicing some of the jalapeno and adding it to the mixture along with adding slices to the top out of personal preference. If you do end up needing to thicken the mixture I recommend doing so with instant mashed potato flakes instead of flour. I would I would gladly eat these over a bean and cheese burrito any day. They were that good. Don't skip the tortilla browning step for it adds another layer of flavor that comes through in the finished dish. Thanks for sharing! Read More
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/10/2020