Yummy Thanksgiving dinner leftovers, made into Chimichangas.
Thanksgiving Leftovers Chimichangas
I always wanted to create a recipe with Thanksgiving leftovers but it seemed my timing was always off. Well, a few months ago when my Mother came out to visit, my husband wanted to show off his amazing Turkey techniques and so leftovers were had. I have been saving up this recipe to share now so you can have ideas on what to do with those yummy leftovers this month. Have a great Thanksgiving!
- Rhodes Dinner Rolls (as many as you like)
- Turkey leftovers
- Mashed Potatoes leftovers
- Corn leftovers
- Stuffing leftovers
- Gravy leftover
Before we start, you should know that you will use one Rhodes Dinner Roll per Chimichanga.
You will need to thaw your Rhodes Rolls but they should still be cold.
Now roll out each roll. I just tug on each side until I have a square. You will not use flour so your roll will be sticky. I place it on the counter where it will stick and keep its shape.
Now you will add the Turkey onto the roll.
You should add the mashed potatoes next so that it works as the glue to keep all of the ingredients together.
I added the stuffing next.
Next the corn...
Fold the top edge of the dough down and the bottom edge up.
Roll the dough sideways so that the dough is sealed. Since you did not use flour, this will be much easier. Just remember, the dough will be sticky so roll it slowly.
Make sure you have a closed chimichanga. Pinch the edges so you have a good seal in every direction.
You will need to heat your oil to 350 degrees F before you place your Chimichangas in it. Let them crisp to a dark golden brown.
Once they are done, place them on some paper towels to absorb the access oil.
Now, they are done. I went ahead and took some leftover gravy and added a spoon full of salsa fresca as a dipping sauce.
Whatever you decide to use as a dipping sauce if anything… just know that these are amazing!!!! Just imagine, fried Thanksgiving leftovers in an amazing shell!!!