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!


Beef Roast With Mushroom Gravy

It hasn’t quite cooled off the way I really love for fall, but I’m starting to move to fall dishes for dinner already.  Who doesn’t love warm comforting food on a chilly October evening?  Well, one of the best recipes passed down from my mother is my favorite “mushroom roast”.  Growing up, this was a Sunday supper, but I’m good with it any day of the week.  It’s outstanding with a touch of smoke cooked in a cast-iron dutch oven over the campfire or just as good in your oven.  Either way, it’s really easy and awfully good!




  • 4-5 Lbs. Beef Chuck Roast
  • 1 Envelope Onion Soup Mix
  • 2 Cans Cream of Mushroom Soup
  • 1 Pint Sliced Button Mushrooms


  • Place roast in a dutch oven or heavy roasting pan.
  • Dust roast with onion soup mix and then toss mushrooms in and around the roast.
  • Spread both cans of cream of mushroom soup over roast and mushrooms.
  • Cover and cook for 3-4 hours at 325 degrees until fork tender.
  • Skim fat from top of cooking liquid.  Remove roast and pull apart into large chunks with two forks.
  • Serve roast on top of mashed potatoes or egg noodles and cover with thick mushroom gravy.

This rich meaty dinner will definitely satisfy your fall/winter hunger.  Even if you’re only cooking for two, it makes great leftovers for open-faced sandwiches the next day.  You can also double this for a large crowd and cook two roasts in one large roasting or foil pan – thinking ahead for the holidays already!  Give it a try and make this Sunday supper an everyday meal for your family.  Dig in and enjoy!