TURKEY ROLL WITH STUFFING RECIPES

BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES

Best Christmas Turkey | Turkey Recipes | Jamie Oliver Recipes image

I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast

Total Time 3 hours 40 minutes

Yield 8

Number Of Ingredients 18

Ingredients

1 sprig of fresh sage
12 strips higher-welfare pancetta or thinly sliced streaky bacon
1 bulb garlic
4 medium red onions
2 sticks celery
1 big handful of breadcrumbs
1 handful of dried apricots
300 g higher-welfare minced pork
1 lemon
1 pinch of grated nutmeg
1 large free-range egg
12 small sprigs of fresh rosemary plus a few extra
4-4.5 kg higher-welfare turkey at room temperature
2 carrots
1 large orange
olive oil
2 tablespoons plain flour
1.1 litres organic chicken or vegetable stock

Steps:

1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
2. Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
3. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
4. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
5. Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
6. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
7. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
8. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
9. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
10. Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
11. When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
12. Carve your turkey, serve with the gravy and dig in!

Nutrition Facts : Calories 572 calories, FatContent 21.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 75.2 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 13.5 g sugar, SodiumContent 2.16 g salt, FiberContent 3.6 g fibre

TURKEY, STUFFING AND CRANBERRY CHELSEA BUNS RECIPE - BBC FOOD

Turkey, stuffing and cranberry Chelsea buns recipe - BBC Food image

Like a self-contained Boxing Day sandwich, this sweet and savoury bun combines classic Christmas flavours in a soft white dough.

Provided by Paul Hollywood

Prep Time 2 hours

Cook Time 30 minutes

Yield Makes 10-12 buns

Number Of Ingredients 11

Ingredients

500g/1lb 2oz strong white flour, plus extra for dusting
50g/2oz caster sugar
10g/¼oz salt
40g/1½oz unsalted butter cut into small pieces, plus extra for greasing the tin
2 free-range eggs
2 x 7g sachets fast-acting dried yeast
150ml/5fl oz lukewarm milk
90ml/6 tbsp lukewarm water
280g/10oz cranberry sauce
300g/10½oz leftover turkey, shredded
200g/7oz leftover sage and onion stuffing

Steps:

Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
Mix the ingredients with your hands until a rough dough is formed.
Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
Tip the dough out onto a very lightly floured surface.
Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
Preheat the oven to 200C/400F/Gas 6.
When the buns are ready, put them in the oven and bake for 15-20 minutes.
After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
When ready to eat, pull the buns apart to reveal the soft edges.

More about "turkey roll with stuffing recipes"

TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER

From jamieoliver.com
Total Time 2 hours 35 minutes
Calories 787 calories per serving

1. Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
2. Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
3. Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
4. To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
5. When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
6. Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
7. Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.

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TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE ...

There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 45 minutes
Category appetizer
Cuisine american

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

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CHRISTMAS SAUSAGE ROLL WREATH | JAMIE OLIVER RECIPES

This is a Christmas wreath of two halves. First, we have the classic sausage roll, using shop-bought sausages for a perfectly seasoned filling, then we have a veggie cheese roll, packed with a beautiful flavour combo that makes the squash really come to life. It’s big and it’s silly, but that’s Christmas for me, and this sausage roll wreath makes me really happy.
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 184 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
2. Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
3. Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
4. Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
5. Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
6. Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
7. Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
8. To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.

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ROAST TURKEY ROLL RECIPE - BBC FOOD

This moist, flavourful Christmas turkey roll with a crunchy topping and a bacon stuffing from Tom Kerridge banishes dry turkey nightmares for a perfect Christmas dinner.
From bbc.co.uk
Reviews 4.6
Cuisine British

When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing.

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TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING | TURKEY ...

A great alternative to cooking a whole turkey at Christmas, this turkey breast is packed with flavourful stuffing to keep it juicy and delicious.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 174 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
3. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together.
4. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey.
5. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper.
6. Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear.
7. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 to 30 minutes before serving.

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BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES

I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving

1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
2. Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
3. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
4. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
5. Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
6. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
7. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
8. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
9. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
10. Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
11. When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
12. Carve your turkey, serve with the gravy and dig in!

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TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE ...

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

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STUFFED TURKEY ROLL - GOOD HOUSEKEEPING

Impressive and simple to carve, this turkey roll is packed with sweet apples and spicy chorizo
From goodhousekeeping.com
Total Time 2 hours 30 minutes
Category Christmas, dinner, lunch, main dish, meat, poultry
Calories 532 calories per serving

1 For the stuffing, melt butter in a large frying pan over low heat and fry shallots until softened, about 5min. Meanwhile, remove and discard skin from chorizo sausages and break them into small pieces. Add to pan and fry for 5min, until lightly golden and cooked through.2 Stir through apple and fry for 1min, then remove from heat and allow to cool.3 Preheat oven to 190°C (170°C fan) mark 5. Using your hands, remove skin from turkey breast and set aside. To butterfly the breast, put it in front of you on a board. Holding a large knife parallel to the board, make a horizontal cut along the length of the breast about 1cm (1⁄2in) up from board – stop cutting just before you reach the opposite edge of the breast so the slices stay attached. Open out the meat, then repeat, cutting and opening out again in the same way. Flatten the meat as much as possible to a rectangle of even thickness measuring about 30.5 x 33cm (12 x 13in). This requires quite a few cuts in the same direction all over the meat; if needed, cut off bits and reposition. If not an even thickness when finished, bash with a rolling pin.4 Stir breadcrumbs, egg, parsley and some seasoning into the chorizo mixture and press on top of the turkey. Roll meat up in the same direction as the cuts, then wrap reserved skin around roll. Secure in place with lengths of knotted kitchen string. Weigh rolled breast and calculate cooking time, allowing 30-35min per kg (2lb 31⁄2oz). Put in a sturdy roasting tin just larger than the roll.5 Rub softened butter all over and roast for calculated cooking time, until cooked through – temperature needs to be at least 72°C on a meat thermometer when inserted into the centre of the roll.6 Transfer roll to a board (set aside roasting tin for gravy); loosely cover with foil and leave to rest for about 25min.7 Make the gravy. Spoon off most of the fat from tin, then put tin over medium hob heat and whisk in flour; cook for 1min. Whisk in wine (scraping up all the sticky bits from base of tin) and leave to bubble for a few min. Whisk in stock and leave to simmer, whisking occasionally, for a couple of min until thickened. Taste and add honey, if needed, then strain into a serving jug or clean pan to reheat when needed.8 Serve turkey roll in slices with the gravy

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Nov 10, 2021 · One of the recipes that is always a big hit is this old fashioned bread stuffing. In Canada, we always cook stuffing in the turkey cavity. But for my American friends from the south, it’s cooked in a baking dish outside of the turkey. And called dressing instead of stuffing…
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Nov 05, 2018 · What to Serve with Turkey and Stuffing Meatballs. These tasty little meatballs make a great appetizer served with mushroom herb gravy and cranberry sauce for dipping, …
From budgetbytes.com

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10+ LEFTOVER STUFFING RECIPES | ALLRECIPES

Sep 22, 2021 · Get recipes and ideas for using all that leftover stuffing from Thanksgiving dinner. We have have recipes for stuffing balls, stuffing-filled wontons, croquettes, and more. Double that stuffing recipe — you're going to want plenty of leftovers to make these deliciously creative recipes.
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LEFTOVER STUFFING RECIPES: 16 GREAT IDEAS - FORKLY

Oct 16, 2018 · 1. Breakfast Stuffing Cakes. It makes the most sense to start with a breakfast idea, as the first meal after a turkey dinner is this one. Served with a side of bacon and a freshly …
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HOW TO COOK A TURKEY ROLL: 15 STEPS (WITH PICTURES) - WIKIHOW

Sep 06, 2019 · To make a turkey roll, all you need to do is flatten the turkey meat, roll it with stuffing and bacon, and bake it in the oven! Whether you're making it for a special holiday or a regular dinner, preparing a turkey roll …
From wikihow.com

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Sandwich Wraps and Roll-Up Recipes; School Lunch Ideas and Recipes; Dinner Recipes. Dinner Recipes ... 8 Cranberry Stuffing Recipes for Your Thanksgiving Dinner. 52399.jpg. Stuffing of Champions. ... A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey…
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Sep 20, 2021 · The turkey is the centerpiece of any Thanksgiving table — so it’s no surprise that cooking the perfect bird can feel like an overwhelming task at times. Thankfully, these recipes …
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I suggest enlisting the help of a couple of people rolling the spring rolls. This takes up the majority of the prep time. I bake the rolls instead of frying them to cut down on the calories, but you can deep fry them for extra flavor. If you can't find spring roll wrappers, use the egg roll …
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Jan 31, 2022 · Crock Pot Turkey Stuffing Roll Ups Recipes That Crock. chicken gravy, gravy, stuffing, turkey, deli turkey, gravy, stuffing and 1 more. Plan Shop. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly …
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Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C). I Made It Print
From allrecipes.com

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EASY BEGINNER'S TURKEY WITH STUFFING RECIPE | ALLRECIPES

Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing …
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Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (You’ll cook the remaining stuffing separately.) Starting at the long end, roll the turkey into a long cylinder. Tie the roll …
From onceuponachef.com

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May 05, 2021 · Leftover Stuffing, Turkey and Cheese Muffins. I’m not kidding — these muffins are basically like having a full Thanksgiving dinner in a convenient, on-the-go form. Made with turkey, stuffing…
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Nov 22, 2021 · From creating muffins and waffles to casseroles and soups, these leftover stuffing recipes are the best new ways to get stuffed on stuffing for the second day in a row.
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