LEFTOVER TURKEY AND STUFFING BUNDLES
This Turkey and Stuffing Bundles recipe is the perfect, easy, delicious meal to make with all of your Thanksgiving leftovers!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper, set aside.
- Lay out the crescent roll triangles on a clean work surface.
- Evenly distribute the turkey, stuffing, and cranberry sauce onto the roll, placing it on the large end of the triangle. I like to place the stuffing, then turkey on top, and end with the cranberry sauce.
- Carefully roll the pointed end of the triangle over the filling and tuck it under to make a package. Place each package on the lined baking sheet about 2 inches apart.
- Bake for 9-12 minutes until golden brown.
- To serve: place a scoop of warmed up leftover mashed potatoes on a plate, top with two turkey bundles, and ladle some gravy on top.
- Add a garnish of optional parsley and enjoy!
Nutrition Facts : Calories 269 kcal, Carbohydrate 38 g, Protein 13 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 29 mg, Sodium 581 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
TURKEY BUNDLES
This recipe is definitely a must-try, and all you do is bundle up creamy turkey filling in crescent dough. I usually double the recipe so I have extra for lunch the next day. -Lydia Garrod, Tacoma, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the first 5 ingredients until smooth. Stir in turkey, water chestnuts and green onion., Unroll both tubes of crescent dough and separate dough into 6 rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring 4 corners of dough together above filling; twist and pinch seams to seal., Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown.
Nutrition Facts : Calories 418 calories, Fat 25g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 674mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 0 fiber), Protein 20g protein.
TURKEY BUNDLES
My sister taught me how to make these little gems. They are handy, portable little meat pies. She uses ground beef, I use ground turkey. She forms hers by hand...I cheat and use a muffin tin. Both ways are yummy. Frozen bread/roll dough makes this dish SUPER easy. I thought about calling them "Meat Muffins" but opted against it.
Provided by Torrey Moseley
Categories Turkey
Time 50m
Number Of Ingredients 8
Steps:
- 1. Thaw roll dough, spread out, on lightly greased cookie sheet. Cover with damp towel to prevent drying. NOTE** make SURE you're using UNBAKED frozen DOUGH...and NOT the pre-baked frozen stuff.
- 2. Spray muffin tin with cooking spray. Preheat oven to 350 dF.
- 3. Sautee onion and mushrooms in skillet with evoo until carmelized. Please don't leave the mushrooms in the "grey and limp" stage...continue cooking them until they brown.
- 4. Add raw ground meat to cooked onions and shrooms and continue cooking until meat is cooked through. If using beef, drain off excess grease.
- 5. Stir in UNDILUTED soup, straight out of the can. Stir well. Remove from heat.
- 6. Take two pieces of thawed dough and stretch each out, either by hand or with rolling pin on floured surface, until each one is about 4 inches all around. Then form one of them into bottom of one of the muffin tin cups so that it comes to above the top edge.
- 7. Fill GENEROUSLY (heaping) with cooked meat mixture and press blop of grated cheese on top (cheddar, colby, jack, muenster, swiss, provolone, mozzarella...whatever you have on hand).
- 8. Take the other flattened piece of dough and create a "lid" for the meat/cheese filling. Crimp top and bottom dough edges together with fingers. Don't worry if you can't "seal" them shut. Even if the top and bottom dough don't connect all the way around, amazingly they come out in one piece.
- 9. Beat egg in small bowl. Brush entire top of each Bundle with egg wash.
- 10. Bake for about 20 minutes until golden brown. Gently remove from muffin tin and place on plate.
TURKEY BUNDLES RECIPE RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°. In a large bowl, beat the first five ingredients until smooth. Stir in turkey, water chestnuts and green onion. 2. Unroll both tubes of crescent dough and separate dough into six rectangles; press perforations to seal. Place 1/3 cup turkey mixture in center of each rectangle. Bring four corners of dough together above filling; twist and pinch seams to seal. 3. Place on an ungreased baking sheet. Brush tops with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until golden brown. Yield: 6 servings.
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- Bring ½ cup of the broth to a boil in a small sauce pan. Stir in the stuffing mix and cover. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork.
- Combine the ground turkey, egg, milk, minced onion, thyme, salt and pepper in a mixing bowl and stir until combined. Divide the ground turkey mixture into 8 equal pieces and flatten into thin patties (side note: ground turkey is sticky, so the mixture will be sticky – this is normal, just do the best you can). Divide the prepared stuffing into four parts and place the stuffing in the center of four of the patties. Cover those patties with the remaining patties and press the edges together to seal the stuffing inside the meat patties.
- Place the turkey bundles in a 9x13 baking dish and bake for 35-40 minutes until cooked through.
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