Turkey Stuffing Roll Ups - My Incredible Recipes (2024)
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Turkey Stuffing Roll Ups are not only a fantastic addition to your Thanksgiving feast, but they can also be enjoyed throughout the year as a creative way to use leftover turkey. They make for a great appetizer or a tasty main dish paired with your favorite sides. Give these Turkey Stuffing Rolls Ups a try, made with only 3 ingredients!
This time of year is a time for family, friends, and of course, food. This year, why not try something new? These Turkey Stuffing Rolls are the perfect appetizer for your next feast. Turkey Stuffing Rolls are easy to make and everyone will love them.
What are turkey stuffing rolls?
These rolls are made of stovetop stuffing, turkey, and turkey gravy! Turkey stuffing rolls are a delicious and comforting dish that is perfect for the holiday season. They are made by combining stove top stuffing mix with cooked turkey meat and warm, flavorful turkey gravy. The mixture is then rolled up into individual portions and baked to golden perfection. These hearty rolls make a wonderful side dish or main course depending on how many you make.
Ingredients Needed for Turkey & Stuffing
Stove Top Stuffing – Make sure you grab the Turkey flavor of the stuffing.
Thick cut deli turkey – When getting the turkey from the deli, be sure to ask for their thickest slice.
Packets of Turkey Gravy – You can also use homemade gravy but the packets of gravy are the quickest way to make this dish.
How to Store Turkey Roll Ups
After you have prepared the turkey stuffing rolls, it is important to store them properly in order for them to stay fresh.
Store the rolls in the refrigerator for up to 3 days, or in the freezer for up to 1 month. When you are ready to eat them, remove the rolls from the refrigerator or freezer and allow them to thaw before reheating in the oven or microwave.
You can also warm individual turkey stuffing rolls in the microwave or serve them cold, depending on your preferences.
Common Questions
What is a turkey roll made of?
In this case, the turkey roll is made of stuffing, turkey, and gravy. You can also make your own variations of the rolls by adding in other ingredients, such as sautéed vegetables or herbs. Some people like to top their rolls with cranberry sauce or gravy for a bit of extra flavor and texture.
Can I use a different type of lunch meat?
Sure, you can use a different type of lunch meat if you prefer. Some possible options include ham, roast beef, chicken, or pork. Just be sure to choose a lunch meat that is thick and flavorful, so that it will hold up well when rolled with the stuffing mix.
What type of gravy should I use?
The type of gravy you use will depend on your personal preferences and what is available in your area. Some popular options include red wine or white wine, beef broth-based gravy, turkey drippings, mushroom gravy, or pan sauce. You can also check the label to see if a brand offers gluten-free or vegetarian versions of their gravy packets.
Are there any variations or suggestions for making turkey stuffing rolls?
Yes, there are many different ways that you can customize your turkey stuffing rolls. Some popular options include adding sautéed vegetables, herbs, or spices to the mixture before rolling it up. You could also try topping your rolls with cranberry sauce or gravy for extra flavor and texture. Another option is to serve the rolls cold or warm, depending on your preferences.
Imagine a savory, flavorful blend of turkey and traditional stuffing, rolled up into a neat little package that’s bursting with Thanksgiving goodness. These roll-ups not only make for a visually impressive dish, but they also provide the perfect combination of turkey and stuffing in every bite.
Want to make something special this year for your gathering? Give these Turkey Stuffing Rolls a try, made with only 3 ingredients!
Ingredients
2Boxes Stovetop StuffingTurkey flavor
6-8slicesthick cut deli turkey*see notes
2packets of Turkey Gravy
Instructions
Preheat oven to 350
Prepare the stuffing according to the package directions and set aside.
Spray a 9 x 13 baking dish.
When the stuffing is cool enough to handle, spoon approximately ½ cup of stuffing into the center of a turkey slice that’s laid flat on a cutting board.
Wrap the turkey slice around the stuffing as tight as possible, and secure with a toothpick.
Place them in the baking dish.
With the extra stuffing, spoon it around the stuffing rolls in the pan.
Prepare the gravy according to the package directions.
Spoon HALF of the gravy over top the rolls.
Bake for 20 – 25 minutes or until browned.
Spoon the remaining gravy over top the rolls again and over top the stuffing as well.
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Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.
Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.
Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space.
Stuff both the neck and body cavities of a completely thawed turkey, allowing ½ to ¾ cup of stuffing per pound. Don't pack stuffing too tightly, as it may cause uneven cooking. When preparing a whole turkey for the oven, return the legs to the original tucked position if they were untucked for stuffing.
We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.
If you cook the stuffing outside the turkey, first of all, it's no longer "stuffing" — it's "dressing." Both it and the turkey will cook more reliably, and you can fill the inside of the turkey (loosely) with aromatics if you're going for that Thanksgiving-y turkey-cornucopia look.
Both the turkey and stuffing need to reach a minimal internal temperature of 165°F in order for harmful pathogens in the stuffing to be killed, explains Baker.
Alliums: Add quartered onions, shallots, leeks, or garlic cloves for a delicious, earthy aroma. Fruits: Insert quarters of apple, lemon, orange, lime, or even grapefruit to add moisture and brightness to the turkey. You can even go with dried fruit, like cranberries, to double down on the autumn vibes.
Bring water and margarine to boil in medium saucepan. Add stuffing mix; stir just until moistened. Stuff turkey lightly with prepared stuffing. Bake as directed on turkey wrapper.
Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook.
In order to fill the cavity of the bird you are stuffing, you should make 3/4 cup of stuffing per person. You may not be able to fit all the stuffing into your turkey. If this is the case, then you can even make a casserole to fill up your guests!
Boone: After they lay their eggs, turkeys incubate their nests for 28 days on average. They have precocial young – which means that when they hatch out, they're able to move and forage on their own. They have to be able to hide in the cover of low vegetation so they can escape predators from the ground and the air.
Turkey eggs can be utilized as food, but due to the small demand and high price they are used almost exclusively for hatching. Broad-Breasted White turkey hens, which are usually kept under intensive husbandry systems, lay their first eggs at 30 weeks of age. The reproductive period is generally 24–30 weeks long.
Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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