Turkey and Stuffing Egg Rolls Recipe

Ingredients:

• 1 pound roasted turkey breast, skin removed and cut into small cubes
• Jazzed Up Stuffing, recipe follows
• 1 egg, beaten
• 1 tablespoon water
• 12 egg roll wrappers
• Gravy, for dipping, recipe follows
• Cranberry Dipping Sauce, for dipping, recipe follows
• Directions
• Preheat a deep-fryer to 375 degrees F.

In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry.

Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce.

Jazzed Up Stuffing:

• About 1 cup chicken stock
• 1 box prepared stuffing
• 1 tablespoon freshly chopped thyme leaves
• 1 tablespoon freshly chopped rosemary leaves
• 1 tablespoon freshly chopped sage leaves

In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well.

Gravy:

• 3 tablespoons butter
• 1/4 cup finely diced onion
• 3 tablespoons all-purpose flour
• Pinch freshly cracked black pepper
• 1 tablespoon freshly chopped rosemary leaves
• 1 tablespoon freshly chopped parsley leaves
• 1 1/2 to 2 cups turkey stock
• Pinch salt

In a medium saucepan heat the butter over medium-high heat. Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux. Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens.

Cranberry Dipping Sauce:

• 2 cups frozen cranberries
• 1 cup frozen strawberries
• 1/2 cup sugar
• 1/4 cup orange juice
• Pinch cayenne pepper

In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl.

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Holiday Bliss Potato Salad Recipe

Ingredients:

6 eggs
2 pounds red bliss potatoes, quartered
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons jarred pickle relish, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons salt
1/4 cup chopped green onions
1 tablespoon chopped parsley leaves
Freshly cracked black pepper

Method:

1. Put the eggs in a saucepan, with water to cover, and add a pinch of salt.
2. Cover and bring to a boil over medium heat.
3. Remove the saucepan from the heat and allow it to sit for 10 minutes.
4. Remove the eggs from the water and shock in an ice bath until cool.
5. Peel and chop the eggs on a cutting board and put into a medium bowl.
6. Set aside.
7. Add the potatoes to a medium pan and cover with water.
8. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
9. In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley.
10. Add eggs and cooled potatoes.
11. Toss together and add black pepper, to taste.

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Turkey Club Sandwich Recipe

Ingredients:

Brine:

• 1/2 gallon water
• 2 cups salt
• 1 cup dark brown sugar
• 1 onion, sliced
• 2 cloves garlic, smashed
• Pinch of crushed red pepper flakes
• 6 leaves sage
• 1 sprig rosemary
• 1 sprig thyme

Method:

• 6 pound turkey breast, rinsed
• 1/2 bag ice cubes
• 6 to 8 slices bacon
• 1 cup mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 1 tablespoon Italian seasoning
• 3 tablespoons salt
• 2 tablespoons black pepper
• 12 pieces wheat bread
• Cilantro Mayonnaise Sauce, recipe follows
• 1 tomato, sliced
• Lettuce leaves
• 1 avocado, pitted, peeled and sliced

1. In a large saucepan filled with 1/2 gallon of water, bring water to a simmer.
2. Add all Brine ingredients and stir.
3. Allow to come to a boil, then cool broth.
4. Add turkey and place in refrigerator for 2 to 4 hours.  
5. Cook's Note: In a large saucepan filled with ice, pour brine and mix, allowing ice cubes to melt. Brine should be cool to the touch.
6.  Place bacon strips onto cookie sheet.
7. Place in oven for 12 to 14 minutes.
8. Remove from the oven and drain on paper towels.
9. Preheat the oven to 350 degrees F.
10. Remove turkey from brine and place into a roasting pan.
11. Pat dry turkey.
12. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper.
13. Rub this mixture all over the turkey breast and under the skin.
14. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer.
15. Make sure to let the turkey rest before slicing.  
16. Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce.
17. Repeat with remaining bread and ingredients.

Cilantro Mayonnaise Sauce:

• 1 cup mayonnaise
• 2 tablespoons freshly chopped cilantro leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• Pinch coarse black pepper
• 1/4 teaspoon salt

Cook Time: 1 hour 45 minutes

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