Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

"Chimichangas are a signature dish of the Mexican city of Sonora. They've also become popular in Tex-Mex cuisine in the American Southwest. Traditionally, they're filled with chicken, pork, or beef, cheese, baked beans, and rice. I give the dish a special twist by infusing it with the flavors of a traditional Thanksgiving dinner!" shares Jeff Mauro.

Ingredients:

• 450 g leftover turkey meat, sliced
• 3-4 cups turkey gravy
• 8 wheat tortillas, 30-35 cm in size.
• 2 cups warm sweet potato puree
• 2 cups warm cranberry sauce
• 2 cups warm bread filling
• 1 bunch of fresh parsley
• 1 orange, cut into wedges
• 1 cup fresh cranberries
• Peanut oil or vegetable oil for deep frying
• Special equipment: deep fryer and deep frying thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, tortilla, cranberry, Oranges, white bread, mashed potatoes

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Preparation:

Step 1
• Fill the deep fryer with vegetable oil and heat to 175°C (if you don’t have a deep fryer, you can cook in a cauldron, pouring about 10 cm of oil and heating it to 175°C).
Step 2
• Heat the turkey pieces in gravy in a medium saucepan for about 5 minutes. Remove from heat and set aside.
Step 3
• Wrap the tortillas in a clean, damp kitchen towel and microwave until pliable, about 20 seconds. Unwrap, place one tortilla on the counter, and layer with the remaining ingredients: 1/4 cup each. sweet potato puree, cranberry sauce, fillings and heated turkey in gravy. Place ingredients away from the edges to prevent them from falling out.
Step 4
• Fold the bottom half over the filling toward the center of the tortilla. Then fold the sides inward. At this point, the filling should be mostly covered by the tortilla. Roll the entire roll away from you toward the top of the tortilla and secure the seam with toothpicks. Assemble all the rolls in the same manner.
Step 5
• Preheat oven to 95°C. Place a rack on a baking sheet and set aside.
Step 6
• Carefully lower one roll at a time into the hot oil. Fry until golden brown, 4-5 minutes.
Step 7
• Remove from the oil and let any excess oil drain. Transfer to the prepared rack and return to the oven to keep warm while you fry the remaining chimichangas. Serve on a bed of parsley with orange wedges and cranberries. Cut the chimichangas in half, drizzle with the remaining warm sauce, and enjoy.

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