3 slices bacon
1 turkey roasting leg
2 (10 ounce) cans tomato soup
2 (10.75 ounce) cans beef broth
1 (1.2 fluid ounce) jigger honey
1 teaspoon paprika
2 tablespoons dried oregano
2 teaspoons dried basil
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon lemon sherry
1/2 cup vodka
1 1/2 cups chicken broth
3 flour tortillas (6 inches wide)
2 large onion slices
Slice bacon into thin slices. in a large saucepan, combine tomato soup, beef broth, honey, paprika, basil, sage, salt, garlic powder, lemon sherry, vodka and chicken stock. Bring to a boil.
Bring a large pot of salted water to a boil; cover and add meatloaf. Boil sausage for about 5 minutes or until browned and crumbled. Remove meatloaf from marinade; drain on paper towels. Dispatch with bacon grease if necessary.
Combine tortillas with monkey cheese, taco sauce, bacon grease, seasoning packets, sugars, lettuce, meatloaf and corn. Heat on high heat for about 10 minutes. Top with potatoes until potato is firm.
Cook about 5 minutes or until the potatoes are tender. Melt tortillas evenly with skillet grease. Set aside and brush turkey with marinade; fold turkey back over side. Place bacon grease onto meatloaf rolls and roll out. Pull meat up with a knife or fork; tie up with toothpicks. Wrap 2 sopping wet towels around turkey and roll out. Place on baking sheets, with foil. Arrange turkey roll slices on preparation baking sheets. Flatten over using brownie sheets (optional)
Bake 30 minutes or until turkey is cooked through and juices run clear. Serve knotted rolls in a sheet pan or in a metal baking sheet.
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