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.
Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.
The primary advantages to in-bird stuffing are that it's unbelievably moist and looks super-Thanksgiving-y, but to be safe (with the raw eggs in the stuffing and the raw turkey touching it), you need to cook it to 165 degrees F, which means the bird's going to have to cook to an even higher temperature, which means a ...
Besides stuffing, you can put aromatic ingredients like onions, garlic, herbs (such as rosemary, thyme, or sage), citrus slices (lemon or orange), and vegetables (carrots, celery) inside your turkey to add flavor during roasting. Remember to remove these ingredients before serving.
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.
You think you're saving time by cooking the stuffing as you roast the turkey, but a stuffed bird can be so dense that it takes longer to cook overall. You're better off prepping and cooking the stuffing the day before, then warming it up in the slow cooker.
A stuffed turkey takes longer to cook than an unstuffed turkey. Roast a stuffed turkey for 15 minutes per pound at 350 degrees F (175 degrees C). It is important to check the temperature of the stuffing; it should be 165 degrees F (75 degrees C) when you insert the thermometer into the center of the stuffing.
We've found that covering a turkey in foil yields much moister results than roasting it without foil, and we favor simply covering up the breast to even out cooking time. Some people swear that roasting a turkey breast-side down and flipping it halfway through achieves the same results as a foil covered breast.
One advantage of not stuffing the turkey and baking the stuffing separately is the turkey will take less time to get fully cooked. A 12 to 14 pound stuffed turkey will take 3.5 to 4 hours to bake while an unstuffed bird will take 3 to 3.75 hours at 325 degrees Fahrenheit.
Place the prepared stuffing in the whole turkey just before roasting. Stuffing the night before could cause food-borne illness. 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.
Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.
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.
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful.Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
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.
Use enough liquid: The key to keeping stuffing moist is to use enough liquid. You can use chicken or vegetable broth, melted butter, or a combination of both. The amount of liquid you need will depend on the recipe, but a good rule of thumb is to use about 1/2 to 1 cup of liquid for every 4 cups of bread cubes.
Since there is virtually no market for $3 eggs, farmers opt to raise their turkeys for meat rather than eggs and use their hens' eggs for producing more turkeys rather than for consumption.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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