This is another recipe from Big Daddy’s House Thanksgiving episode. We registered for a deep fryer but didn’t get one. After seeing this episode we found a Bed Bath & Beyond coupon and bought a Cuisinart mini deep fryer. It’s very cute and so far, has gotten a lot of use. Here is the original recipe including the cranberry dipping sauce & gravy, which we skipped.
- 1 pound roasted turkey breast, skin removed and cut into small cubes (we used Butterball precooked turkey)
- Jazzed Up Stuffing, recipe follows
- 1 egg, beaten
- 1 tablespoon water
- 12 egg roll wrappers
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 (we used Stovetop)
- 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.
These were very easy and got rave reviews. Since we made them for Thanksgiving, instead of using turkey leftovers we bought precooked Butterball turkey strips. I didn’t eat one but I did have fun rolling them.
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