I remember years ago when my wife and I were dating, we were stuck at my apartment during a snowstorm. With not a lot in the house to eat and only a convenience store across the street I improvised to make her turkey roll-ups for dinner. Here we are today and it’s one of our favorite cool-weather meals to make. Using some store-bought ingredients combined with homemade stuffing, these Thanksgiving bites feel like you’ve done your due diligence in actually cooking something!
TURKEY & STUFFING ROLL-UPS
- 1 Lbs. Thick-Cut Turkey Breast Lunchmeat
- 10 Slices White Texas Toast
- 2 Small Shallots, Diced
- 2 Stalks Celery, Diced
- 1/2 Stick Butter
- 2 Eggs, Beaten
- 1-2 Cups Chicken Stock
- 1 Tbs. Parsley
- 1 1/2 Tsp. Poultry Seasoning
- 1/2 Tsp. Salt
- 1/2 Tsp. Pepper
- 1 Can Cream of Chicken Soup
- 1/2 Cup Milk
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter and add shallots and celery. Cook 5-7 minutes until translucent and soft. Remove from heat.
- In a large bowl, tear bread into 1-inch cubes. If you don’t have Texas toast, 15 slices of regular white bread will do.
- Pour 1 cup of chicken stock over bread to moisten.
- Add shallot & celery mixture and all the melted butter that’s in the pan as well.
- Add eggs, parsley, poultry seasoning, salt and pepper. Combine with your hands to fully incorporate ingredients. Do not over-mix to crush bread.
- Stuffing mixture should be moist all the way through, but not mushy. Add as much additional chicken stock as needed to reach desired consistency.
- Place two slices of turkey breast on top of each other. Add a half cup of stuffing to one end and then roll up the slice. Place in a 9×9 baking dish lined with cooking spray. Repeat this process until you have filled the pan with rolls and used all of the stuffing. Depending on the size of your turkey slices, you may need a larger pan or to roll the last one lengthwise to fit properly.
- In a small bowl, whisk together cream of chicken soup and milk until smooth. Spread evenly over turkey rolls.
- Cover baking dish with foil and bake at 350 degrees for 1 hour. Serve immediately.
Who doesn’t love a little taste of Thanksgiving now and then? With less than 30 minutes prep time, this is an easy dish that tastes like you spent hours making it. It’s easy to adjust the recipe to your time and skill level too! Use a prepared stuffing mix if you prefer and want to save time. Do you make killer gravy? Make your own instead of the chicken soup for another dash of homemade flare. Making a larger portion? Double the pan size, but make half the rolls with stuffing and half with mashed potatoes. Dig in!