NEXT-DAY TURKEY ROLL-UP
Make this Next-Day Turkey Roll-Up and find a way to use up Thanksgiving leftovers. Turkey tastes better the next day when it's mixed with green beans, stuffing, cheddar cheese and gravy. Take the day after the celebration easy with our Next-Day Turkey Roll-Up recipe.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Cook beans as directed on package; cool. Meanwhile, prepare stuffing as directed on package, except reduce water to 1/2 cup and butter to 1 Tbsp.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; press into 15x11-inch rectangle. Top with cheese, turkey, beans and stuffing, leaving 1/2-inch-wide border around all sides of dough. Drizzle with 1/2 cup gravy.
- Roll up, starting at one long side of dough. Rearrange if necessary so roll-up is seam side down on baking sheet.
- Bake 25 to 30 min. or until golden brown.
- Warm remaining gravy as directed on label. Cut roll-up into 9 slices. Serve topped with gravy.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 700 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 3 g, Protein 16 g
TURKEY ROLL-UPS
Provided by Ellie Krieger
Categories appetizer
Time 10m
Yield 4 servings as a snack or starter (2 roll-ups each)
Number Of Ingredients 7
Steps:
- In a small bowl mix together the Dijon mustard and honey until well combined.
- Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice.
EASY TURKEY STUFFING ROLL-UPS
Quick and easy turkey dinner.
Provided by MYGIRLSMOMMY
Categories Meat and Poultry Recipes Turkey Breasts
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 39 g, Cholesterol 23.4 mg, Fat 16.6 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 2.8 g, Sodium 1866.1 mg, Sugar 3.7 g
TURKEY CLUB TORTILLA ROLL-UPS
Pretty spirals filled with thin-sliced turkey from the deli, fresh greens, peppers, and creamy dressing, roll up fast for a quick lunch or appetizer.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 48
Number Of Ingredients 9
Steps:
- In small bowl, mix mayonnaise and cream cheese until smooth. Stir in pepperoncini, cilantro and bacon.
- Warm tortillas as directed on package.
- Spread about 2 tablespoons mayonnaise mixture on each tortilla. Top each with 1 rounded tablespoon tomato, 1 slice turkey and 1 lettuce leaf. Roll up each tortilla tightly. Cut each roll into 8 pieces; secure each piece with cocktail toothpick. Serve immediately or cover tightly and refrigerate until serving time.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 0 g, TransFat 0 g
TURKEY ROLL-UPS
From Cincinnati, Ohio, Paula Alf shares her most-requested recipe. "Whether served whole for lunch or cut into bite-size appetizers, these light wraps are always a hit," she assures. "We prefer this blend of herbs, but feel free to use any combination you'd like."
Provided by Taste of Home
Categories Appetizers Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients; beat until smooth. Spread over the tortillas. Sprinkle with onion; top with turkey and lettuce. Roll up tightly jelly-roll style; serve immediately.
Nutrition Facts : Calories 259 calories, Fat 9g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 701mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
ROLLED-UP TURKEY
Whenever I think of this appealing rolled turkey filled with Mom's moist cornbread stuffing, I can almost smell the aroma of it baking in the oven. It's delicious!
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
LOW CARB TURKEY ROLL-UP
Low carb turkey roll ups ready in minutes! Use honey mustard or cream cheese for a satisfying on the go lunch. Makes a great party appetizer too!
Provided by Easyhealth Living
Categories Appetizer Main Course Snack
Time 5m
Number Of Ingredients 6
Steps:
- Place wrap or lettuce leaf on wax paper or foil sheet and spread with honey mustard.
- Layer remaining ingredients on wrap and roll up.
- Cut wrap in half if desired.
- Note: Carb count will be much lower if using lettuce leaf instead of tortilla.
Nutrition Facts : Calories 242 kcal, Carbohydrate 4 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 323 mg, Sugar 2 g, ServingSize 1 serving
TURKEY BACON CRANBERRY ROLL-UPS
If you're looking for a simple but flavorful appetizer that's easy to make, you need to try these Turkey Bacon Cranberry Roll-Ups. They make the perfect tasty treat for any occasion.
Provided by Michael Wurm, Jr.
Categories Appetizer
Time 1h15m
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cream cheese, bacon, dried cranberries, and onions. Mix until smooth and evenly combined.
- Divide this mixture evenly onto your tortillas. Spread to about 1/2-inch from the edge.
- Add one layer of turkey.
- Roll up each tortilla.
- Place the rolled tortillas on a plate and cover them with plastic wrap. Refrigerate for at least 1 hour (or up to 24 hours) before slicing.
- Slice and serve with toothpicks.
Nutrition Facts : Calories 141 kcal, Carbohydrate 11 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 295 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SLOW ROASTED TURKEY ROULADE
A juicy, succulent, flavorful Sage and Rosemary Slow Roasted Turkey Roulade that will be a great alternative to a whole turkey for your Thanksgiving spread!
Provided by Dini @ The Flavor Bender
Categories Dinner Thanksgiving
Time 1h25m
Number Of Ingredients 14
Steps:
- Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.
- Prepare the Turkey Roulade following the detailed guide here.
- When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the spice paste over the turkey breast as shown in pictures in the post.
- Roll up the turkey breast (as noted in the guide), and wrap it with the turkey skin.
- Using twine, secure the turkey roulade and wrap it with plastic wrap. Place the turkey roulade in the fridge overnight, up to 1 day. (You can keep it at room temperature for up to 1 - 2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade).
- Remove the turkey roulade from the fridge at least 1 - 2 hours before roasting.
- Preheat your oven to 450°F at least 20 minutes before roasting.
- Line a quarter sheet pan (or any baking dish with raised edges), with parchment paper.
- Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. Place it on the parchment paper lined baking tray.
- Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional).
- Place the baking tray (with the roulade) in the oven at 450°F, for about 10-15 minutes, until the surface turns golden brown.
- Reduce the temperature to 275°F and cook for a further 20-30 minutes. If you have a meat thermometer, insert this into the turkey roulade and cook until it registers 162°F (residual heat will cook it further to 165°F).
- Baste the turkey roulade with pan drippings half way through the cooking process.
- Remove the turkey roulade from the oven and let it rest.
- OPTIONAL - if you'd like the turkey roulade to caramelize further, turn the broiler setting in your oven on to high. Broil the turkey roulade for a couple of minutes on each side, until you get the desired caramelization. Always keep an eye on the turkey roulade when it's under the broiler.
- Allow the turkey to rest for 15 - 20 minutes (in the pan drippings) before serving. Carefully remove the pan drippings and set aside for the turkey gravy. OR you can pour the pan dripping over the sliced turkey roulade as well.
- After the turkey roulade has been allowed to rest, slice it into ½ inch thick slices. Arrange the slices on a serving tray garnished with extra herbs and serve with the gravy and other Thanksgiving side dishes.
- Measure how much pan drippings you get from the turkey roulade in a measuring cup.
- Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.
- Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.
- Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.
- Pour the gravy into a bowl and cover with plastic wrap - make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.
Nutrition Facts : Calories 473 kcal, Carbohydrate 3 g, Protein 52 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 162 mg, Sodium 166 mg, Sugar 1 g, ServingSize 1 serving
MAKE AHEAD TURKEY ROLL UPS
A tasty turkey snack using an easy dough recipe! Includes rising time. I have used different sliced meats and cheese combo as well as spices. Feel free to mix it up!
Provided by anme7039
Categories Yeast Breads
Time 40m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Combine yeast warm water and oil and let sit for about 5 minutes. Stir in salt and flour a little at a time until mixed.
- Knead for a few minutes until soft adding a little flour if needed.
- Put in an oiled bowl and cover for about 20-30 minutes until well risen.
- Roll dough out onto a rectangle with dough being thinner than pizza crust.
- Top dough evenly with slices of turkey then cheese then sprinkle with spices.
- Roll very tightly like making cinnamon rolls.
- Slice into about 16 rolls.
- Place on greased baking sheet and bake for about 10-15 minutes or until nicely browned.
- Baking time will really depend on how thin or thick you roll out your dough so watch carefully!
- To make ahead bake as directed then cool and put in freezer bags and freeze. To serve pop in the microwave until heated through.
Nutrition Facts : Calories 136.2, Fat 6.7, SaturatedFat 2.3, Cholesterol 13.1, Sodium 293.5, Carbohydrate 13.3, Fiber 0.5, Sugar 2.2, Protein 5.7
TURKEY-AND-CHEESE ROLL-UP
Steps:
- Preheat oven to 375 degrees F. Lavishly grease a cookie sheet or (preferably) cover it with parchment paper.
- Melt 1 tablespoon of the butter in a large saucepan. Add the optional onion and cook for about 5 minutes, until it's translucent. Add the rice and chicken broth. Bring to a boil and cook for 15 minutes, or until the rice had absorbed all the broth. Cook to lukewarm, then season to taste with pepper and stir in the optional parsley.
- Meanwhile, melt the rest of the butter in a small saucepan. Put 1 filo sheet in front of you and brush it lavishly with melted butter. Repeat this brushing process, using plenty of butter, stacking the sheets, until all the sheets have been used.
- Carefully spread the cooled rice over the filo sheets, leaving a 2-inch border all around. Top the rice with the turkey and the turkey with the cheeses.
- Slide your hand under a short end of the filo stack and lift up approximately 3 inches of it. Fold this over once, as if you were making the first fold in a business letter. Fold the long sides over to seal the filling. Continue folding until the strudel is all rolled up.
- Place the strudel on the cookie sheet seam side down. With a sharp knife, make several slashes in the top to let out the steam. Bale for 35 to 40 minutes, or until the strudel is well browned and crisp-looking. (Some of the filling may leak out onto the pan, but don't worry about that.) Let the strudel stand for 5 minutes before you slice it with a sharp knife.
TURKEY - DEBONED AND ROLLED
We have had this for Thanksgiving every year since 2001, after seeing chef Todd English make this on a Martha Stewart show. Each slice has some dark and some white meat, as well as the tasty stuffing. The rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day... We love it! And, balancing the effort and the rewards, it is definitively worth all the work (deboning really isn't that hard).
Provided by Happy Hobbit
Categories Whole Turkey
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 863.1, Fat 50, SaturatedFat 16.8, Cholesterol 352.8, Sodium 1044.1, Carbohydrate 13.1, Fiber 0.8, Sugar 5, Protein 85.1
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