Turkey Bundles Food

TURKEY BUNDLES

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.

LEFTOVER TURKEY AND STUFFING BUNDLES

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!

TURKEY PAUPIETTES WITH CHESTNUTS AND BRUSSELS SPROUTS

Steps:

• Pound the escalopes between 2 pieces of plastic wrap until very thin. Season with salt and pepper, and set aside. Melt the butter in a saute pan and gently fry the onion. Meanwhile, combine the ground pork, bread crumbs, parsley, and sage in a bowl and when the onion is soft, add it. Season the mixture well with salt and pepper. Fry a tiny piece of the mixture and taste to check the seasonings. Adjust as necessary. Divide the mixture among the escalopes. Wrap them into bundles and tie each one with 3 strings to secure. Wrap the bundles in plastic wrap and twist to shape into rounds, then remove the plastic.
• Fry the lardons, and remove to a plate, leaving the fat behind. Now brown the turkey bundles well on all sides. Deglaze the pan with the Cognac and reduce to about 1 tablespoon. Add the stock, cooked bacon, and blanched Brussels sprouts. Cover, and simmer until tender, about 15 minutes. Add the chestnuts, turning the paupiettes over as you do so, and continue cooking, 5 to 7 minutes. Stick a metal skewer in and touch it to your lip to make sure the centre is completely cooked. The skewer should be very hot. Cook's Note: Serve with a squash or pumpkin puree.

TURKEY BUNDLES RECIPE RECIPE - (4.5/5)

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.