Chef Bill Fuller, of the big Burrito Group, is back in the Pittsburgh Today Live kitchen this week getting ready for Thanksgiving. He offers up a tasty recipe to use up all those turkey leftovers!

Gobblerito!

4 ea. 12” flour tortillas
Lefttover stuffing, mashed potatoes, gravy, corn, and turkey
Cranberry sauce

Method 1:
1. Pre-heat stuffing, turkey, mashed potatoes, and corn in the oven. Heat gravy in a pot.

2. Heat tortillas on a warm griddle for a few seconds on each side, just enough to make them pliable.

3. Lay the tortilla flat on the cutting board. Place fillings in just below the center line of the tortilla.

4. Fold tortilla up half way. Fold in ends, continue rolling.

5. Place burrito on the plate with the seam down. Douse with gravy.

6. Serve with a side of cranberry sauce.

Method 2:
1. Heat tortillas for 10 seconds in microwave to make pliable.

2. Assmeble with cold ingredients as described in steps 3 -5 above.

3. Heat in microwave until hot in the center, 1-3 minutes on high.

4. Heat gravy in microwave.

5. Douse burrito with gravy.

6. Serve with a side of cranberry sauce.

For all of Chef Fuller’s Thanksgiving recipes, please go to the big Burrito website at http://www.bigburrito.com/eatbig/fuller_archive/2005.html.

 
Pear Margarita (Pera de Otoño)

2 oz Espolon Blanco tequila
½ oz Grand Marnier
1 lime squeezed
Pear nectar

1. Fill pint glass with ice.

2. Add tequila, Grand Mariner, and the juce of 1 whole lime. Top with pear nectar.

3. Shake well. Strain into a chilled martini glass.

4. Garnish with 2 slices of red pear and dash of cinnamon.