Wednesday, November 28, 2012

Leftover Turkey

What do you do with leftover turkey?
 
We typically start with open faced hot turkey sandwiches with leftover mashed potatoes and gravy.  After that we usually go with the cold turkey sandwich.  Then when we start getting down to the scraps we make turkey noodle soup.

This year I decided to use the turkey scraps for my favorite...turkey rolls. I even took pictures so I could share, because they are so good.

So here are the directions:

First you need bread dough. Any recipe will work just fine or even the frozen stuff from the grocery store. Whatever you choose, follow the directions for that up the the point of shaping into loaves and baking. Instead of making a loaf shape you will roll it out until it is just under 1/2 inch.

Then you will smear butter on the top of your flattened bread dough.

Next, I smash about 5 chicken boullion cubes and then sprinkle it on top of the dough.
     I use chicken boullion because I have never seen or even heard of turkey bouillion and it tastes good.

Finally, I take my remaining turkey and shred it. Then I spread it out on top of my smashed boullion.
     We had a small turkey this year and I didn't have a lot of  turkey scraps left. It worked out anyway.


 
 
Next, you roll it up and cut just like cinnamon rolls. I am hoping that anyone who reads this knows what a cinnamon roll is becasue I don't know how to explain that any differently.
 
Put rolls into a greased baking dish, leaving a little bit of space between the rolls so they will have room to rise.
 
Now don't forget to let them rise a bit.
 
Bake at 350 degrees for 1/2 hour.
 
Serve with mashed potatoes and gravy. A little gravy on your turkey roll is good too.
 
 
 
It is so so good. If you don't try it then I am sorry. I would make it for you if you were here....OK no I wouldn't, but it is really good. I sprinkled a little parsley on top so it didn't look so blah. Also I made a apple and raisin salad to go with it. I thought it complimented it nicely. 
 

 

1 comments:

Jan Opsahl said...

Wow, you really becoming the gourmet domestic! I'm sure Kirk appreciates it!

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