Turkey & Stuffing Roll-Ups

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!




  • 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!


Roasted Chicken, Leeks & Apples

Looking for an alternative to plain baked chicken?  The sweet and savory combination of apples and leeks roasting in the rendered chicken fat are a tasty fall delight.  You’ll love the single-pan simplicity of this dish that’s just good rustic comfort food.  And fall is the perfect time to make it with October and November as the prime season for both apples and leeks.




  • 4 Bone-in Chicken Thighs
  • 3 Large Leeks
  • 3 Medium Apples (Jonamac or another sweet/tart baking variety)
  • 3 Tbs. Olive Oil
  • 8 Sprigs Fresh Thyme
  • 1 1/2 Tsp. Salt
  • 1 Tsp. Black Pepper



  • Preheat oven to 400 degrees.
  • Brush a large heavy cookie sheet with 1 Tbs. of olive oil to coat lightly.  Place chicken thighs on sheet, but leave space between them.
  • Wash and dry leeks and apples.  Leeks can get gritty with sand/soil so be sure to wash them thoroughly.
  • Core and slice apples into 6-8 slices each.  Cut the tops off the leeks, cut the bottom in half and then in half lengthwise to get 4 pieces per leek.  Place all leeks and apples on the cookie sheet.  Again, spread out evenly to allow for even roasting and caramelization.
  • Drizzle all ingredients with the remaining 2 Tbs. of olive oil and then salt and pepper.  Top with sprigs of fresh thyme.
  • Bake in the oven for 35-45 minutes until chicken is cooked through.
  • Remove from oven and serve immediately.

As the chicken renders and the skin crisps, the fat will spread through the pan to give everything some delicious “chicken love”.  Mild onion flavor and sweet/tart apples perfumed with thyme are the perfect accompaniment to a perfect chicken thigh.  You can easily double this recipe and use a whole cut up chicken, but you’ll need to use two cookie sheets.  The key is to give everything enough space to roast and caramelize properly.  I have no doubt that this will be a regular in your family’s weekly menu once you try it.  Dig in and enjoy!

Hot Mulled Apple Cider

When the weather turns to fall, there’s a certain chill in the air even on the warm days.  It’s for cool nights like these and throughout the holidays that hot mulled apple cider was intended.  This is an easy recipe to make for an evening gathering, a tailgate or to keep on hand in the fridge for single servings. You can buy “mulling spice packets” in many stores, but this is easier and less expensive as a DIY!




  • 1 Gallon Apple Cider (Filtered or Unfiltered)
  • 3/4 Cup Light Brown Sugar
  • 3 Cinnamon Sticks
  • 1 Tbs. Whole Cloves
  • 1 Tbs. Whole Allspice
  • 1 Tsp. Ground Mace


  • Pour cider into a large pot and warm over medium heat.
  • Add brown sugar to warmed cider and stir to dissolve.
  • Add the spices and allow to steep in cider over medium-low heat for 90 minutes.  Stir occasionally and do not allow to boil.
  • Strain and serve immediately.  You can also allow to cool, strain and then store in the refrigerator for up to a week or the expiration on your cider.

This cider will warm you up snuggled on the couch, by the campfire or to start your day.  Any way you choose, you’ll love this sweet/tart/spiced treat!  I guarantee you’ll make this once and then keep some on hand throughout the fall and winter.  So, make a batch and enjoy with a few homemade snickerdoodles.  Want to make it a party drink?  Try adding a shot of spiced rum or cinnamon whisky to a warm mug – cheers!  Dig in!