Saturday, November 28, 2009

Yesterday I found an interesting recipe to use up some of the Thanksgiving leftovers. It was Aaron McCargo's recipe for Turkey and Stuffing Egg Rolls. Being that I already had stuffung, I didn't need to make his. Basically I used my leftovers but his Cranberry Dipping Sauce. That added the finishing touch! They were quick and easy and the best part... delicious!

Turkey and Stuffing Egg Rolls
by Aaron McCargo Jr.

  • 12 servings


  • 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


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.


  • 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:

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.

Cranberry Dipping Sauce... what a beautiful color it made!
Egg wash on the egg roll wrappers
Turkey and stuffing in the middle
roll up into an egg roll

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