Almost a week later, and I’m almost done eating the turkey. All that remains is the turkey carcass in the freezer that will be made into broth this weekend. I had a stroke of genius on Monday that resulted in the amazing Pilgrim-Mexican fusion dish that I like to call the Turkey Burrito.
Take about 2 cups of the scrap turkey meat that is clinging to the bone, white meat and dark meat, and don't worry if the meat is a little tough. Add to a saucepan with a can of tomatoes with the juice. I like the ones with the jalapenos in them. Add a dash of paprika or red pepper (powder, not flakes), cumin, and lime juice (1/2 teaspoon or so if you want to measure). Set the saucepan to simmer on low for 30 minutes, stiring occasionally and adjusting the heat to make sure it is not boiling, but still staying hot enough to steam. When the majority of the liquid has evaporated, add half a can (1 cup) of vegetarian refried beans and stir. Voila! Burrito filling! Stuff a tortilla and add cheese, more veggies, and rice if you'd like.