How appropriate to have a Turkey Trot on Thanksgiving morning! ECHO’s family-friendly “trot” event is scheduled for this Thanksgiving with registration starting at 8:30 a.m., at Atascadero Lake Park. There is a suggested donation of $20 per person that can be made online at echoshelter.org or in person on the day of the event. Proceeds will benefit ECHO’s comprehensive programs, which provide safe shelter, nutritious meals, and essential services to help individuals and families achieve housing stability.

“Last year, over 1,000 participants joined us to trot, run, and walk, and we’re expecting an even bigger turnout this year,” said Wendy Lewis, CEO of ECHO. Participants of all ages are welcome to join in the fun.

The other day, I was in the Atascadero Library’s used book store, just inside the main doors. I usually look for interesting cookbooks there. I spotted one, titled simply The Burrito Book, compiled by P.J. Birosik and published in 1985. 

Well, since Thanksgiving is here and almost everyone roasts a turkey, I just wondered if there was a turkey burrito recipe among the 100 other recipes. Sure enough, there were two, and here they are to use with your leftovers this year.

This first recipe would work well as an appetizer during the holidays.

Chilled Turkey Burrito

Ingredients:

2 jalapeňos, seeded and minced

8 ounces firm cream cheese

1/4 cup sour cream

4 ounces green or red chili salsa

3 ripe avocados, peeled

2 tablespoons lemon juice

1/2 teaspoon onion powder

1/4 teaspoon pepper

1 pound smoked turkey, cut paper thin or leftover sliced Thanksgiving turkey, enough to cover 6 tortillas 

 6 flour tortillas, warmed

Salsa or corn relish

Directions:     

In small bowl, mix together jalapeňos, cream cheese, sour cream, and salsa until well blended; set aside. In another small bowl, mash avocado with lemon juice until fairly smooth; add onion powder and pepper and continue mashing until smooth. Thickly slather tortillas with jalapeňo-cheese mixture out to edge. Top mixture with turkey slices, then slather avocado mash on top of turkey. Roll up tortillas like jelly rolls; slice burritos on bias (space cuts about 3/4 inches apart). Serve with salsa or corn relish.      

Christmas Turkey and Veggie Burrito

Ingredients:

1/4 cup butter

2 pounds cooked turkey, cut into bite-size pieces

2 carrots, yams, or sweet potatoes, cut into 1/4-inch-thick slices

1 cup (8 ounces) fresh or canned pearl onions

3/4 cup seedless golden raisins

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

1 teaspoon thyme

1/2 teaspoon rosemary

1/2 cup white wine such as Chardonnay

1/4 cup heavy cream

12 flour tortillas, warmed

Directions:

Melt the butter in large pan over medium-high heat. Add the cooked turkey, carrots, yams, or sweet potatoes, onions, and raisins. Stirring constantly, let brown for 3 minutes; add salt, pepper, cayenne, thyme, and rosemary. Lower heat to medium and slowly pour in wine, stirring to blend well. Turn heat to low, cover, and simmer for 45 minutes. (Carrots should be done al dente–firm but tender). Remove pan from heat and stir in cream; return pan to heat, stirring constantly, for 1 minute (sauce should be warm, not bubbling).Using a large spoon, portion solid ingredients among tortillas; fold pocket-square style, drizzle with remaining sauce, and serve seam side down. Cheers!