Leftover Turkey Stuffed Rolls Recipes

LEFTOVER TURKEY AND STUFFING BUNDLES

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside.
• Lay out the crescent roll triangles on a clean work surface.
• Evenly distribute the turkey, stuffing, and cranberry sauce onto the roll, placing it on the large end of the triangle. I like to place the stuffing, then turkey on top, and end with the cranberry sauce.
• Carefully roll the pointed end of the triangle over the filling and tuck it under to make a package. Place each package on the lined baking sheet about 2 inches apart.
• Bake for 9-12 minutes until golden brown.
• To serve: place a scoop of warmed up leftover mashed potatoes on a plate, top with two turkey bundles, and ladle some gravy on top.
• Add a garnish of optional parsley and enjoy!

LEFTOVER TURKEY STUFFED ROLLS RECIPE

Steps:

• Preheat oven to 375 degrees and spray a baking sheets with non-stick cooking spray.
• Open and unroll the crescent rolls to let them warm up a bit before trying to roll them up.
• In a large bowl, mix together the cream cheese, butter, and chopped up turkey or chicken. Set aside.
• Saute the mushrooms in a little bit of butter or oil until they are almost done and add the green onions. Continue to saute until the mushrooms are done. Dump into the turkey or chicken mixture and mix well.
• Place about 1/4 cup of the filling on large end of each crescent roll. Fold the crescent roll over the filling and pinch the seams shut.
• Bake at 375 degrees for 15 to 20 minutes. The crescent rolls should be golden brown.
• Prepare the sauce while the rolls cool slightly, by thinning down the cream of chicken soup with milk until it is a thick sauce (it will thin more upon heating). Carefully heat the soup in the microwave and serve over the hot turkey rolls.

EASY TURKEY STUFFING ROLL-UPS

Steps:

• Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
• Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
• Heat in a microwave on high until gravy is bubbly, about 5 minutes.

THANKSGIVING LEFTOVERS STUFFED SHELLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
• Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.
• Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.
• Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

TURKEY LEFTOVERS SURPRISE

Steps:

• Preheat oven to 350 degrees F. In a buttered, 4 quart, Pyrex souffle dish layer 2 cups turkey stuffing, making sure to pack it down and leaving a well in the center. Fill the well with cranberry sauce. Layer the turkey, onions, and remaining stuffing evenly, leaving few gaps. Pipe rosettes of alternating mashed potatoes that cover the top. Bake, uncovered, for approximately 1/2 hour or until the top is crusted and brown and the filling is warmed through. Serve hot

TURKEY AND STUFFING EGG ROLLS

Steps:

• Preheat a deep-fryer to 375 degrees F.
• In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry.
• Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce.
• In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well.
• In a medium saucepan heat the butter over medium-high heat. Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux. Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens.
• In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl.

GRANDMA'S THANKSGIVING LEFTOVER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage, onion and celery over medium sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking sausage into crumbles; drain if needed. Stir in turkey and seasonings., Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.