Chef Bill Fuller's Recipes: Gobblerito & Roasted Root Vegetables
Thanksgiving is right around the corner and if you're already thinking about what to do with all those leftovers, Chef Bill Fuller has a couple of ideas.
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 Chef Bill Fuller's Thanksgiving recipes, please go to the big Burrito website here.
Roasted Root Vegetable Side Dish
This is a good side dish for a roasted meal. I loved it with turkey but it is strong enough to go with a braised brisket or pork shank. Serves 6-10 as a side depending on how many other sides there are.
- 3-4 ea. Medium carrots, scrubbed and cut into large chunks
- 2 ea. Medium parsnips, scrubbed and cut into large chunks
- 1-2 ea. Turnips, scrubbed and cut into ½" cubes
- 2-3 ea. Small, firm golden beets, scrubbed, quartered or eighthed.
- 3 ea. Cloves garlic, sliced
- 10-15ea. Whole Sage Leaves
- ¼ C. Olive oil.
- Salt and pepper
- ¼ # Butter sliced thinly
1. Preheat oven to 325°. Conveniently, that is the temperature at which I cook a big turkey. It will probably also be the temperature at which you are braising whatever it is you choose to pair this with.
2. Place sheet pan in the oven to heat up.
3. Prepare the carrots, parsnips, turnips, and celery root. Slice garlic coarsely. Place vegetables, garlic, and sage leaves in a large bowl and toss with olive oil.
4. Season thoroughly with salt and pepper.
5. Spread on hot sheet pan in the oven.
6. Roast for 45 minutes or until the vegetables are tender. Check regularly. Stir a couple of times during the cooking process to ensure all parts of the vegetable chunks cook evenly.
7. Remove from oven. Empty into serving bowl. Stir in butter. Serve.
