Sunday, November 28, 2010


Have some leftovers from Thanksgiving?  Here is a great recipe that will make those leftovers disappear.

Turkey Filled Stuffing Rolls

The original recipe came from Rhodes Rolls Cookbook and used Chicken and tyme rather than turkey and sage.  Also, to simplify rather than making your own dough, you can use 12 Rhodes Texas rolls, thawed. 

Bread Dough:

1/2 c. warm water
1/2 c. warm milk
1 Tbl. yeast
1/3 c. sugar1 egg, beaten
1/3 c. butter, softened
1 tsp. salt
3 3/4 c. flour (a little more or less depending on your humidity)

Proof yeast in sugar, milk and water.  Once it has doubled, add butter and egg.  Mix until incorporated.  Add salt.  Add flour a little at a time allowing it mix well.    When the flour is added (it should be slightly sticky) kneed dough on counter top.  To prevent the dough from sticking rather than flouring surface and your hands, spray surface and hands with non-stick cooking spray.  This keeps the dough light and moist.  Kneed until gluten is developed then allow to rise in a large mixing bowl, again sprayed with non-stick cooking spray.  Cover bowl with plastic warp and a dish towel and allow dough to rise in a warm spot until it has doubled twice, punching dough down after it has doubled the first time.

While the dough is rising prepare:

Turkey Filling

8 oz turkey breasts cut into 1 inch cubes.
1 Tbl. butter
1 3-oz. pkg. of cream cheese, softened
1/2 tsp. sage powder
1/4 tsp. salt
1/4 tsp. pepper

Saute turkey in butter to warm.  Mix turkey, cream cheese, sage, salt and pepper.

Once dough has doubled twice, divide into 12 rolls and press each roll into 3 inch circles and divide filling amoung the 12 rolls.  Pull edges together to seal.

1 c. dried herb stuffing
1 egg, beaten

Crush herb stuffing into crumbs.  Dip each filled roll into egg and then roll in crumbs.  Place smooth side up in muffin tins sprayed with non-stick cooking spray.

Bake 350* for 20-25 minutes.  Serve warm.  They are also yummy with leftover gravy poured over the top.

Turkey Enchiladas

2 c. diced turkey breasts
1 small can green chili's in their juice
1/2 c. sour cream
2-3 c. grated cheddar cheese, divided
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 large can green enchilada sauce

8 tortillias

Pre-heat oven to 350*.  Pour a little of the enchilada sauce in the bottom of a 9x13 baking dish.  

In a bowl mix turkey, chili's sour cream, 1/2 of cheese, and both soups.  Mix well.  Spread mixture on tortillias, then roll them up and place in baking dish.  Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.  

Bake until bubbly and cheese is melted. 

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