Turkey Filled Rolls Recipes

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.

STUFFED TURKEY ROLL

Steps:

• In a large bowl, combine the egg, oats, salt and pepper. Crumble turkey over mixture and mix well. Pat into a 12x9-in. rectangle on a piece of heavy-duty foil; set aside., In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in water, sage and thyme. Add stuffing; stir until well coated. Spoon over turkey to within 1 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling., Place loaf, seam side down, in a greased 9x5-in. loaf pan. Place bacon strips over top. Bake, uncovered, at 325° for 60-70 minutes or until meat is no longer pink and a thermometer reads 165°.

BACON-WRAPPED TURKEY ROLL

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack on a baking sheet.
• Lay 1 turkey breast smooth-side down on a cutting board. There will be a thin side and a thick side. At about the midway point between them, slice horizontally into the thick side to within 2 inches of the outer edge so that you can open that side like a book and have 1 long piece. Pound the turkey with a mallet to an even thickness of about 1 inch. Repeat with the remaining breast.
• Place a large piece of parchment on a work surface. Arrange 12 slices of bacon horizontally on the parchment in 6 lines, with 2 slices of bacon slightly overlapping per line. Arrange the 6 lines so they are touching but not overlapping, with the ends lining up to form a rectangle. Working with the remaining 9 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon lines and vertically placing a slice of bacon over or under as needed to create a woven lattice design.
• Place the turkey breasts horizontally on the bacon, overlapping slightly. Scoop the stuffing into the center of the turkey. Holding the bacon and turkey, roll them up away from you, making sure the roll ends up seam-side down. (Use the parchment to help you keep the bacon and turkey together as you roll.) Tie with twine in 3 spots across the roll and once lengthwise. Transfer to the prepared baking sheet.
• Bake until the internal temperature registers 155 degrees F on an instant-read thermometer, 1 hour 40 minutes to 1 hour 45 minutes. Let rest for 10 to 15 minutes.
• Slice and serve with the gravy and cranberry sauce.

ROLLED-UP TURKEY

Steps:

• Unroll turkey on a large cutting board. With a sharp knife, remove the wings (save for another use). Flatten turkey to 3/4-in. thickness. Cut between the turkey breast and thighs to separate into three sections. , In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine bread and cornbread; add celery mixture, 1/2 teaspoon salt and sage. Stir in enough broth to moisten. , Spoon 2 cups stuffing over turkey breast to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 1-1/2-in. intervals. Place on a rack in a large shallow roasting pan. , Spoon 1 cup stuffing over each thigh section to within 1 in. of edges. Roll up jelly-roll style, starting with a short side. Tie with kitchen string; place on a rack in another shallow roasting pan. , Brush turkey with oil; sprinkle with pepper and remaining salt. Bake turkey breast at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°; bake thighs for 1-1/2 to 1-3/4 hours or until a thermometer reads 180°. Stuffing should reach 165°. Let turkey stand for 15 minutes before slicing.

BONED, ROLLED, AND TIED TURKEY

Steps:

• Bone the turkey: Place it on a work surface, breast side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket wing joints so that they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn turkey around, and repeat on other side. Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock). Cut off wing tip and middle section, leaving largest wing bone; save for stock. Holding outside of wing bone, cut through tendons; scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out. Butterfly breast so that meat completely covers skin. Cover with plastic wrap. Lightly pound meat until even.
• Preheat oven to 375 degrees. Make the stuffing: Place a large skillet over medium heat; when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes. Transfer to a large bowl, and set aside to cool. Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper to the bowl. Stir to combine.
• Lay turkey breast on a work surface, skin side down, and season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll turkey up to form a long tube; use toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/2 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.
• Roast until an instant-read thermometer registers 150 degrees, 2 to 2 1/2 hours. Remove from oven. Brush with maple syrup. Return to oven, and roast until an instant-read thermometer registers 160 degrees to 165 degrees, about 20 minutes more.
• Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote.

TURKEY CABBAGE ROLLS

Steps:

• In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
• Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
• Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
• In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
• Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
• Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

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.

TURKEY-STUFFED CABBAGE ROLLS

Steps:

• 1. Heat oven to 375 degrees F. In 4-quart saucepan, bring water to boil over high heat. Immerse cabbage leaves in water for 1 minute, or until color brightens. Immediately plunge leaves into ice water. Drain. Set aside.
• 2. Combine turkey, onion and 1 clove garlic in 10-inch skillet. Cook over medium heat for 6-8 minutes, or until meat is no longer pink and onion is tender-crisp, stirring frequently. Drain. Stir in rice, 1 teaspoon oregano, 1/2 teaspoon pepper and the salt.
• 3. Spoon 1/2 cup turkey mixture into center of each cabbage leaf. Roll up leaves, folding in sides. Place cabbage rolls, seam-side-down, in 8-inch square baking dish. Set aside.
• 4. Combine remaining clove garlic, 1/2 teaspoon oregano, 1/2 teaspoon pepper, the tomato sauce and basil in 1-cup measure. Pour sauce evenly over rolls. Cover with foil. Bake for 25 to 30 minutes, or until centers of rolls are hot and sauce is bubbly. Spoon sauce over rolls when serving.

TURKEY FILLED ROLLS

Steps:

• Spray counter or board with non-stick cooking spray. Roll one Texas roll or 2 dinner rolls combined into a 6-inch circle. In a mixing bowl, beat the cream cheese, milk, dill, celery salt and pepper until smooth. Stir in the turkey, water chestnuts, onion and walnuts. Divide mixture equally between the 6 dough circles. Pull all edges up around filling and pinch together to seal. Place seam side down in a sprayed muffin tin. Bake at 350°F 20-25 minutes.

TURKEY - DEBONED AND ROLLED

Steps:

• DEBONE TURKEY (prep time doesn't include deboning -- this depends on skill, on average, about 1 hour should do it):.
• Set turkey, breast side down, on a stable work surface with the tail facing towards you. With a sharp knife slice skin along backbone from neck to tail. Cut and pull flesh away from carcass.
• Cut flesh from shoulder blade near wing and remove bone. When you reach the wing joint, sever ball-and socket joint so they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn the bird around and repeat on other side.
• The bird should now be butterflied, with carcass attached only at the sternum, and wings and drumsticks still with bones. Pull gently to separate breastbone and carcass, being careful not to tear up the meat beneath the sternum.
• Cut off wing tip and middle section, leaving largest wing bone. Holding outside of wing bone cut through tendons, and scrape meat from bone. Holding outside of wing bone cut through tendons and scrape meat from bone. Pull out bone using knife to free it.
• Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use a knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out.
• Butterfly breast so that meat completely covers the skin. Cover with plastic wrap and lightly pound meat until even.
• Heat oven to 375 degrees F.
• PREPARE STUFFING: In a skillet, sauté onion, garlic, 1 tablespoons chopped rosemary, sage, and mustard on 1 tablespoon olive oil over medium heat. Cook for 10 minutes, stirring occasionally, until onion is soft and translucent but not brown. Transfer to a large bowl and set aside to cool.
• Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 ½ teaspoons salt and ¼ teaspoon pepper. Stir to combine.
• ROLL TURKEY: Lay turkey on a work surface, skin side down and season with 1 teaspoon salt, ½ teaspoon pepper, and remaining 2 tablespoons chopped rosemary.
• Place stuffing in the middle of the turkey. Roll turkey up closing neck and tail ends together (each slice of the roll will have both dark and white meat), securing with toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine.
• Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and ½ teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan (we usually have to make a "U" shape).
• ROAST TURKEY until thermometer registers 150 degrees, 2 to 2 ½ hours.
• Remove from oven, brush with maple syrup and return to oven for additional 20 minutes, or until thermometer reads 160-165 degrees. The maple syrup glaze will give the roll a wonderful rich color.
• REMOVE FROM OVEN and let rest for 10 minutes. Transfer to cutting board, remove twine and rosemary, and cut crosswise into ½ to 1-inch-thick slices.

TURKEY FILLED ROLLS

Steps:

• Spray counter or board with non-stick cooking spray. Roll one Texas roll or 2 dinner rolls combined into a 6-inch circle. In a mixing bowl, beat the cream cheese, milk, dill, celery salt and pepper until smooth. Stir in the turkey, water chestnuts, onion and walnuts. Divide mixture equally between the 6 dough circles. Pull all edges up around filling and pinch together to seal. Place seam side down in a sprayed muffin tin. Bake at 350°F for 20-25 minutes.