Solar Turkey Burritos and Gravy - Holiday Leftovers

When you're gifted with a holiday turkey carcass that still has plenty of meat on it, you can do more than just make stock and soup. You can create another meal. And, for my Turkey Burritos, I did start with making the stock to get all that luscious turkey meat off the bone. Broken in half, placed in a 4-qt stock pot  along with rough-chopped celery, carrots, and onions, 1 tsp salt, a mixture of chopped rosemary, parsley, thyme, and oregano from my garden, it was covered with at least an inch of hot water. Popped on the cover and, then, into the solar oven at 10:30 am for a day of slow simmering. By 4:30 pm, it was time to bring the stock inside to cool. I used the turkey schmaltz to make the gravy.

Solar Turkey Burritos

2 cups finely chopped cooked turkey

1 medium carrot, finely chopped

3 green onions, finely chopped (bulb and 3/4 of green stems)

7 medium fresh mushrooms, finely chopped

2 cloves garlic, finely chopped

1 hot pepper, finely chopped (optional)

1 stalk celery, finely chopped

1 Tablespoon fresh finely chopped ginger

1/2 tsp mild curry powder

salt and pepper to taste

1 Tablespoon corn starch

1 beaten egg

4 10" flour tortillas

2 cups turkey gravy

While solar oven is preheating, finely chop above ingredients and place them into a large mixing bowl. In a small bowl, combine the curry powder, salt, pepper, and corn starch, with beaten egg; add to ingredients in large mixing bowl and thoroughly blend together. Divide mixture into quarters.

Place 1/4 mix just right of center of tortilla, shaping into long roll.

Fold over short sides and then bring down short edge over top of mixture; then, roll toward longer edge and place seam side down in 8x8x2 pan. See alternate directions on folding a burrito.

Pour turkey gravy over burritos. Cover with tin foil and place in solar oven for 1.5 hours or until burritos have plumped up and gravy is bubbling.

  From the doubled-recipe of solar butternut squash, I had the perfect accompaniment for the turkey burrito, and cool celery sticks offset the hot pepper. A great ending for holiday leftovers, don't you think?

Best of all, there was enough turkey meat for some hearty turkey soup and stock to freeze for future meals. What did you do with your leftovers?