LEFTOVER TURKEY AND STUFFING BUNDLES
This Turkey and Stuffing Bundles recipe is the perfect, easy, delicious meal to make with all of your Thanksgiving leftovers!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside.
- Lay out the crescent roll triangles on a clean work surface.
- Evenly distribute the turkey, stuffing, and cranberry sauce onto the roll, placing it on the large end of the triangle. I like to place the stuffing, then turkey on top, and end with the cranberry sauce.
- Carefully roll the pointed end of the triangle over the filling and tuck it under to make a package. Place each package on the lined baking sheet about 2 inches apart.
- Bake for 9-12 minutes until golden brown.
- To serve: place a scoop of warmed up leftover mashed potatoes on a plate, top with two turkey bundles, and ladle some gravy on top.
- Add a garnish of optional parsley and enjoy!
Nutrition Facts : Calories 269 kcal, Carbohydrate 38 g, Protein 13 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 29 mg, Sodium 581 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
TURKEY BUNDLES
My sister taught me how to make these little gems. They are handy, portable little meat pies. She uses ground beef, I use ground turkey. She forms hers by hand...I cheat and use a muffin tin. Both ways are yummy. Frozen bread/roll dough makes this dish SUPER easy. I thought about calling them "Meat Muffins" but opted against it.
Provided by Torrey Moseley
Categories Turkey
Time 50m
Number Of Ingredients 8
Steps:
- 1. Thaw roll dough, spread out, on lightly greased cookie sheet. Cover with damp towel to prevent drying. NOTE** make SURE you're using UNBAKED frozen DOUGH...and NOT the pre-baked frozen stuff.
- 2. Spray muffin tin with cooking spray. Preheat oven to 350 dF.
- 3. Sautee onion and mushrooms in skillet with evoo until carmelized. Please don't leave the mushrooms in the "grey and limp" stage...continue cooking them until they brown.
- 4. Add raw ground meat to cooked onions and shrooms and continue cooking until meat is cooked through. If using beef, drain off excess grease.
- 5. Stir in UNDILUTED soup, straight out of the can. Stir well. Remove from heat.
- 6. Take two pieces of thawed dough and stretch each out, either by hand or with rolling pin on floured surface, until each one is about 4 inches all around. Then form one of them into bottom of one of the muffin tin cups so that it comes to above the top edge.
- 7. Fill GENEROUSLY (heaping) with cooked meat mixture and press blop of grated cheese on top (cheddar, colby, jack, muenster, swiss, provolone, mozzarella...whatever you have on hand).
- 8. Take the other flattened piece of dough and create a "lid" for the meat/cheese filling. Crimp top and bottom dough edges together with fingers. Don't worry if you can't "seal" them shut. Even if the top and bottom dough don't connect all the way around, amazingly they come out in one piece.
- 9. Beat egg in small bowl. Brush entire top of each Bundle with egg wash.
- 10. Bake for about 20 minutes until golden brown. Gently remove from muffin tin and place on plate.
SIMPLE ROAST TURKEY
For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) - a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don't baste your turkey, you'll get crisp skin without constantly opening the oven.
Provided by Melissa Clark
Categories dinner, main course
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
- Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
- When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
- Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
- Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
TURKEY IN THE BUNDT (LEFTOVER TURKEY)
This tried-and-true recipe is adapted from the makers of Nordic Ware. Simple and flavorful, the milk, eggs and cheese make this bundt casserole moist. Can be served with vegetables of your choice in the center of the rings, and garnished with apple slices, etc. This dish can be "lightened-up" using your favorite ways, and will still retain flavor. To freeze: cook, thaw, remove from pan (or not) then wrap well and freeze. To cook after freezing: thaw completely, then re-heat (covered or wrapped in tin foil) at 350 degrees for 30-40 minutes. If frozen whole, place frozen food in the bundt pan, covered with foil, with the bundt pan in a larger pan of water, and re-heat.
Provided by stgmngrjan
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place 3 cups of bread cubes in the bottom of a greased bundt pan.
- Place turkey evenly over bread. Spread Swiss cheese over turkey. Sprinkle with sauted onions or leeks. Top with remaining 3 cups of bread cubes.
- Combine beaten eggs with milk and seasonings and pour over the mixture in the pan. Place bundt pan in a pan of water; I use a 9" x 13" pan for this. Bake at 350 degrees for one hour.
- Remove from water pan and cook and additional 10 minutes, or until a knife comes out clean.
- Cool for ten minutes. Use a plastic spatula to carefully lift turkey mixture away from the pan. Invert onto a platter.
Nutrition Facts : Calories 336.2, Fat 15.8, SaturatedFat 8.2, Cholesterol 174.5, Sodium 333.9, Carbohydrate 19.4, Fiber 0.8, Sugar 2.1, Protein 27.8
TURKEY BUNDLES RECIPE RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°. In a large bowl, beat the first five ingredients until smooth. Stir in turkey, water chestnuts and green onion. 2. Unroll both tubes of crescent dough and separate dough into six rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring four corners of dough together above filling; twist and pinch seams to seal. 3. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown. Yield: 6 servings.
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- Bring ½ cup of the broth to a boil in a small sauce pan. Stir in the stuffing mix and cover. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork.
- Combine the ground turkey, egg, milk, minced onion, thyme, salt and pepper in a mixing bowl and stir until combined. Divide the ground turkey mixture into 8 equal pieces and flatten into thin patties (side note: ground turkey is sticky, so the mixture will be sticky – this is normal, just do the best you can). Divide the prepared stuffing into four parts and place the stuffing in the center of four of the patties. Cover those patties with the remaining patties and press the edges together to seal the stuffing inside the meat patties.
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