INGREDIENTS
For The Eggrolls and Stuffing
Jennie-O oven ready™ Boneless Turkey Breast – 2 pounds
stove top stuffing mix – (2) 6 ounce packages
egg roll wraps – 1 package
onion – 1/2 chopped
sage – 2 tablespoons
thyme – 2 tablespoons
rosemary – 2 tablespoons
chicken or vegetable stock – 1/2 cup
eggs – 4
vegetable oil – for frying
For The Cranberry Sauce
cranberries – 2 packages – fresh or frozen
sugar – 2/3 cup
orange – 1 for rind and juice
jalapeno pepper – 1 diced, no seeds
For The Gravy
butter – 6 tablespoons
flour – 6 tablespoons
onion – 1/2 finely chopped
chicken stock – 2 to 3 cups
INSTRUCTIONS
For the Stuffing
Chop ½ onion finely and add it to a stock pot or dutch oven.
Add 2 tablespoons of each; rosemary, thyme and sage.
Sauté the chopped onion and herbs for about 5 minutes.
Add 3 tablespoons of butter and 2 cups water and heat over medium heat.
Place 2 boxes of stuffing mix in the pot, remove from the heat and mix.
Add more chicken stock if needed.
When all herbs and stock are incorporated with the stuffing transfer to a mixing bowl.
For The Turkey
If you are not using Thanksgiving leftovers, you can find a precooked or ready-to-bake turkey breast at you local market. Today we used a Jennie-O 2 pound Turkey Breast.
Bake it per the instructions. It will cook at about 375 for 1 hour 40 minutes (or until the internal temperature reaches 165 degrees).
Shred the turkey and add it to the stuffing mix.
For The Gravy
In a medium sauce pan sauté ½ cup finely chopped onion in olive oil for about 5 minutes
Remove the onions from the pan
Melt 6 tablespoons of butter over medium heat.
whisk in 6 tablespoons of flour to make a roux.
Add the onions back in, and then add 2 cups chicken stock.
Whisk and let simmer while the gravy thickens. Add more stock if needed.
For The Cranberry Sauce. Today we are making Jalapeno Orange Cranberry Sauce
Heat 2 cup water and 2 cups sugar in a small pan.
Add 2 packages of fresh or frozen cranberries. (frozen cranberries may have different amounts of sugar and water – follow the directions on the bag)
Micro plane ½ orange and then squeeze the juice of ½ orange in.
Add 1 finely chopped jalapeno pepper
Heat to boil and keep at a simmer for 5 minutes
Cool and then put in the refrigerator.
For the Egg Rolls
Combine 4 eggs and 2 tablespoons of water to make an egg wash.
Place 2 tablespoons of the stuffing and turkey mixture in the center of each egg roll wrapper.
Paint egg wash around the border of each egg roll wrapper.
Fold the egg rolls
Fry egg rolls in 375 degree oil in a deep fryer.
When golden brown remove from the fryer and drain on paper towels.
