Jeff Mauro's Ultimate Thanksgiving Leftovers Chimichanga | The Kitchen

Jeff's spin on the deep-fried chimichanga is the ULTIMATE Thanksgiving mashup. #TheKitchen, Saturdays at 11a|10c Get the recipe ▶https://foodtv.com/362nfmw Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cook’s Note Chimichangas are an original specialty of Sonora, Mexico. They have also become popular in Tex-Mex and Southwestern US cuisine. Traditionally, they are stuffed with chicken, pork, or beef, cheese, refried beans and rice. I'm putting my spin on the dish by building them with all the flavors of a Thanksgiving dinner! Thanksgiving Chimichanga RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 1 hr 15 min Active: 1 hr Yield: 8 servings Ingredients Peanut oil or vegetable oil, for frying 1 pound leftover turkey meat, sliced 3 to 4 cups turkey gravy Eight 12- to 14-inch flour tortillas 2 cups mashed sweet potatoes, warm 2 cups cranberry sauce 2 cups stuffing, warm 1 bunch fresh flat leaf Italian parsley 1 orange, sliced into wedges 1 cup fresh cranberries Directions Special equipment: a deep-fryer or deep-fry thermometer Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.) Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside. Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out. Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled. Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside. Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #Thanksgiving #Chimichanga #TheKitchen #FoodNetwork Jeff Mauro's Ultimate Thanksgiving Leftovers "Chimichanga" | The Kitchen | Food Network https://www.youtube.com/watch?v=1_2bsu83dIc&feature=youtu.be