Turkey and Stuffing Egg Rolls

When I came across this idea for making egg rolls packed with turkey and stuffing there was no way that I was going to wait until I had Thanksgiving leftovers to make them. I had to make them immediately. So I did. Cranberries sauce and gravy made for the perfect dipping sauces. Every bite tasted like the best Thanksgiving ever. Absolutely fantastic.
Turkey and Stuffing Egg RollsI loved the crunchy egg roll contrasting with the sage stuffing and tender turkey. The cranberry sauce is a little thinner than your usual Thanksgiving version so that it’s easier to dip into. You might want to thin your gravy with a bit of milk or broth too if it’s too thick for successful dipping!

Turkey and Stuffing Egg Rolls

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 wrappers
Author Mike

Ingredients

For the egg rolls

  • 1 pound roasted turkey breast skin removed and cut into small cubes
  • 1 package Stove Top dressing prepared (or two cups)
  • 1 egg beaten with 1 tablespoon warm water
  • 12 egg roll wrappers
  • Oil for frying
  • Gravy warmed, for dipping (I used our Cajun gravy)
  • Cranberry dipping sauce for dipping (see below)

For the cranberry dipping sauce

  • 1 can cranberry sauce
  • 1/4 cup sugar
  • 1/2 teaspoon freshly grated orange zest

Instructions

For the egg rolls

  • Heat a few inches of oil to 375 F in a deep fryer or Dutch oven.
  • Combine the turkey and dressing in a bowl.
  • Working in batches. brush egg and water around edges of the egg roll wrappers.
  • Add 2 tablespoons of turkey in the center of the wrappers.Roll up tightly and fold in the edges. Brush on more egg to help seal the rolls.
  • Fry the egg rolls for 1-2 minutes, rotating as they cook, until golden brown. Remove to a pap towel-lined plate to drain and cool.

For the cranberry dipping sauce

  • Place cranberry sauce in a medium saute pan over medium heat.
  • Stir until melted.
  • Add the sugar and zest and stir.
  • Add water as needed to reach the desired consistency.

Fire-Eater Chicken Meatballs

I was looking for something a little different for an appetizer to serve for the Superbowl. I’ve done the beef and pork meatballs, and those are great, but I wanted something new. I thought, let’s try chicken and turkey meatballs instead. But let’s make sure they aren’t bland. These fire-eater chicken meatballs are definitely not bland. They are tender and tasty by themselves, but made even more perfect with a kicked-up dipping sauce that also has a bit of sweetness to it.
Fire-Eater Chicken Meatballs

I am definitely going to use the meatballs in other dishes. I’m already planning to make meatball sandwiches with them. A hoagie bun, a few fire-eater chicken meatballs, a little of the sauce and some melted habanero cheese and I’m happy! Or, serve them over pasta with a spicy Alfredo sauce (made spicy by adding it a bit of the sauce).

I used my fire-eater spice rub to give the meatballs and the sauce a great kick. You can substitute any spicy mix you like. Just don’t be shy with it. Also try my sweet-and-spicy meatballs.

Fire-Eater Chicken Meatballs

Course Appetizer
Cuisine Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 meatballs

Ingredients

For the meatballs

  • 2 pound ground chicken you can also use 1 pound of ground chicken and 1 pound of ground turkey
  • 4 teaspoons minced garlic
  • 2 tablespoons Fire-Eater rub
  • 2 eggs
  • 1 cup Panko breadcrumbs

For the sauce

  • 1 cup hot sauce I used Cholula
  • 2 cups light brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Fire-Eater rub

Instructions

For the meatballs

  • Preheat oven to 400 F.
  • Line two large baking sheets with parchment paper.
  • Place the meatball ingredients into a large bowl and mix well.
  • Form into balls. Depending on how you want to serve them, make smaller or bigger balls. The cook time is for balls that are golf ball-sized so you might want to adjust the cook time depending on how large you make yours.
  • Place balls onto the baking sheets. Do not crowd them.
  • Bake for 20-25 minutes or until they reach 165 F internal temperature.
  • Brush the meatballs with a bit of the sauce and return to the oven for 2-3 more minutes to 'set' the sauce.
  • Serve with more sauce on the side for dipping if serving as appetizers.

For the sauce

  • While the meatballs are cooking, place all of the sauce ingredients into a medium saucepan.
  • Bring to boil then reduce to a simmer, whisking often, until the sauce thickens.
  • Remove from heat until ready to use.

Easy Turkey Roast on the Char-Broil Big Easy

Turkey roasts from Butterball are a really great way to cook up turkey in no time at all. They’re pretty much no-fuss. Defrost, season, cook, eat. The roasts are already brined, so you don’t have to mess with that either.

In keeping with the easy theme, I decided to cook a roast on my Char-Broil Big Easy. It was my first time (I usually cook full turkeys or bone-in turkey breasts), and I have to say, wow, that was easy! I literally just put a seasoned defrosted roast in the cooker and went away for 45 minutes. I came back to dinner. Well, ok, almost dinner. I made a batch of my delicious (and also easy) Cajun gravy, some stuffing, and green beans. Then I had dinner.

Easy Turkey Roast on the Char-Broil Big EasyYou don’t have to worry about this turkey roast drying out on the Char-Broil Big Easy. Just like with all other things poultry, the Big Easy cooks the roast up evenly and without losing all those great juices.

I seasoned the roast with my Fire-Eater rub, which might not be for everyone, and is definitely not ‘Thanksgivingy’. Substitute your favorite seasoning. Salt and pepper are great by themselves, so no need to use anything fancy. I also made another turkey roast a few days later that I first injected with Texas butter (any injectable butter-based sauce will do). It was really fantastic too! Whole chicken is just as easy, too.

Looking for the perfect dessert to cook in the Big Easy? Try my mini pumpkin cheesecakes. They also take only minutes to cook (they do need to chill before serving), but boy, are they ever fantastic!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Easy Turkey Roast on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 pounds
Author Mike

Ingredients

Instructions

  • Fire up your Char-Broil Big Easy.
  • Remove the roast from the bag. Do not remove it from the twine netting.
  • Sprinkle your rub on all sides of the roast, rubbing it in as you go.
  • Place roast in the Big Easy basket and lower into the cooker.
  • After 45 minutes, begin checking the meat temperature every 5 minutes or so. Once it reaches 165 F remove the roast.
  • Let rest 15 minutes before slicing.

Open-Faced Turkey Sandwiches

You know how around Thanksgiving, you’re always searching the web for ideas on how to use up leftover turkey? Well, you can stop searching. The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot. Although I used turkey I had just smoked, these sandwiches are just as great with leftovers. Maybe even better.
Open-Faced Turkey SandwichesAll I could think about when eating one of these open-faced turkey sandwiches was stuffing. That happens some times in the summer or early fall. You start to think of the holidays and in no time you’re thinking about your favorite late fall and winter dishes.

Save a little gravy for mashed or baked potatoes. It is also absolutely fantastic heaped over mashed cauliflower.

Also try my grilled open-faced beef, cheese and gravy sandwiches.

Open-Faced Turkey Sandwiches

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients

For the gravy

  • 4 tablespoons unsalted butter
  • 8 ounces mushrooms sliced
  • 1 teaspoon fresh thyme leaves chopped (or substitute 1/4 teaspoon dried thyme, crushed)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1/4 cup yellow onion minced
  • 1 tablespoon celery minced
  • 1 15 ounce can low-salt chicken broth
  • 1 teaspoon Cajun seasoning I used our homemade seasoning

For the sandwiches

  • 4 slices bread
  • 2 tablespoons mayonnaise
  • 10-12 ounces roast or smoked turkey breast warmed if desired

Instructions

For the gravy

  • Melt the butter in a medium saucepan over medium-high heat.
  • Add the mushrooms, thyme, salt and pepper. Saute, stirring often, until the mushrooms are soft and turning golden in color, about 5 minutes.
  • Stir in the flour and cook until it starts to brown, 5-6 minutes.
  • Add the onion and celery and cook until they start to soften.
  • Whisk in the chicken broth and Cajun seasoning. Bring to a boil then reduce to a simmer and let simmer until the mixture reduces by half and reaches the desired thickness. Season with more salt and pepper as desired.

For the sandwiches

  • Toast bread, if desired.
  • Spread mayonnaise on one side of each slice of bread.
  • Top bread with turkey.
  • Divide the gravy between the sandwiches and serve.
  • To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread. Arrange equal amounts of the turkey on top. Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich. Serve immediately.

Cajun Smoked Boneless Turkey Breast

I normally smoke whole, bone-in turkey breasts on my smoker. Sometimes bone-in breasts are a little hard to find, so that’s when I grab a few frozen boneless breasts from Butterball instead. In fact, lucky me, they were on sale last week, so I grabbed six (I smoked three, and kept the other three in the freezer for later use).

It really doesn’t get much easier than these Cajun smoked Boneless turkey breasts. You don’t have to worry about them drying out since they are already ‘pumped’. That is, they have already been injected with a brining solution. And they stay tender too.

I just rub them down with my favorite rub or seasoning, let them sit in the fridge overnight, then toss them on my smoker for a few hours. No basting is needed, no injecting, no nothing. They’re done when they hit 165 F.

Cajun Smoked Boneless Turkey BreastI chopped two of the breasts into cubes for use on salads. This turkey is perfect on salads. I divide the chunks up among 5 or so containers. Any time I want salads for lunch for a few days in a row, I grab one out of the freezer the night before. The next day I’m chowing down on a great smoky turkey salad.

I thin-sliced the remaining breast for use on sandwiches. I made several including a copycat of Applebee’s Clubhouse Grille and a copycat of Denny’s club sandwich.

Cajun Smoked Boneless Turkey Breast

Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Author Mike

Instructions

  • Remove the breast from the bag and discard the included gravy pack. Do not remove the netting.
  • Rinse, then pat very dry.
  • Rub the breast liberally with the Cajun seasoning. This is not a good time to be shy with the seasoning.
  • Wrap in foil and refrigerate overnight.
  • Fire up your smoker for 225 F cooking. Add a light smoking wood, such as pecan or maple.
  • Remove breast from foil and place on the smoker. Cook until the meat reaches 165 F.
  • Remove from smoker, wrap in foil, and let rest 30 minutes before slicing.

Sweet and Savory Turkey Panini

We made an awesome Cajun-injected turkey breast on our Char-Broil Big Easy for Christmas this year. Since it was just the two of us we ended up with quite a bit of leftover turkey meat. The last time we had extra turkey we made the most outstandingly good chipotle turkey salad sandwiches. This time, we made these sweet and savory turkey paninis that were beyond fantastic. Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.

Sweet and Savory Turkey PaniniAfter making these sandwiches you’ll want to put chipotle mayonnaise on every sandwich you ever make. And you’ll want to top them with fried shallots. Trust me. It happened to me. I went on a fried shallot kick like the world has never seen! They’re like onion rings but so much better. The cayenne pepper really goes well against the sweetness of the shallots.

My toasted Italian sandwich, also made using a Griddler, is also fantastic.

Sweet and Savory Turkey Panini

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 1 pound thick cut maple bacon
  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 teaspoon cayenne
  • Salt and freshly ground black pepper
  • 2 cups thinly sliced shallots
  • 1 cup mayonnaise
  • 4 canned chipotle peppers chopped plus 1 tablespoon of the adobo sauce
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/2 lemon juiced
  • 1 tablespoon minced garlic
  • 1 1/2 pounds cooked turkey breast sliced thin, warmed slightly if desired
  • 1 loaf focaccia bread
  • 8 slices smoked cheddar cheese sliced (I substituted extra sharp cheddar slices)
  • 1/2 tablespoon melted unsalted butter

Instructions

  • Preheat oven to 400 F.
  • Add enough oil to a small Dutch oven or pot to have 2" of oil. Heat to 375 F.
  • Preheat a large skillet, Griddler, or panini press.
  • Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.
  • Combine the flour, cayenne and salt and pepper to taste in a medium bowl.
  • Add the shallots and toss to coat well.
  • Working in batches, shake off excess flour mixture and add shallots to the hot oil.
  • Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.
  • Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.
  • Cut bread loaf in half horizontally.
  • Slather bread with chipotle mayonnaise on both cut sides.
  • Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.
  • Brush tops of sandwiches with melted butter.
  • Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.

Cajun-Injected Turkey Breast on the Char-Broil Big Easy

This bone-in Cajun-injected turkey breast came out absolutely fantastic. A bit spicy, unbelievably moist, and a lot good. I made it in our Char-Broil Big Easy, and believe me, it can’t get any easier. Poultry in the Big Easy normally takes 10 minutes per pound and this was no exception. Just shoot up the breast with a simple, spicy marinade, drop it in a lit Big Easy, and 80 minutes later (for my 8 pound breast) you have a perfectly cooked turkey that is incredibly juicy. The skin on this bird does not crisp up thanks to the amount of liquid in the marinade. Fans of munching on crunchy skin will be disappointed with that, but the flavorful turkey more than makes up for it.

Cajun-Injected Turkey Breast on the Char-Broil Big Easy(I just noticed that my turkey breast looks like a Conehead.. or an old Spanish helmet!)

Cajun-Injected Turkey Breast on the Char-Broil Big EasyYou could make this recipe using a boneless turkey breast, but you’ll probably have to adjust the cooking time, and you can probably get away with using half the amount of marinade.

For injecting my turkey (and anything else), I use a Bayou Classic needle. It can handle absolutely anything you put into it.

If you want to skip the injection, try my easy turkey recipe for the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Cajun-Injected Turkey Breast on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 1 turkey

Ingredients

For the turkey

  • 1 bone-in turkey breast
  • Salt and freshly ground pepper

For the marinade

  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon concentrated liquid crab and shrimp boil
  • 1/4 cup apple cider I substituted chicken stock
  • 3/4 cup honey
  • 1 12 ounce bottle beer (can be warm)
  • 1 tablespoon salt
  • 1 tablespoon ground allspice
  • 1/2 cup Cajun seasoning
  • 1/4 teaspoon cayenne
  • 1/2 cup olive oil
  • 1/4 cup finely minced garlic

Instructions

  • Trim any excess skin from the breast. Rinse it and pat it dry.
  • Place marinade ingredients into a blender and puree for 5 minutes until smooth.
  • Inject turkey with the marinade in many places. Go crazy, but not so crazy that you create a turkey pin cushion (I try to slide the needle under the skin and inject in several spots so there aren't as many holes).
  • Fire up your Big Easy.
  • Spray the Big Easy basket with non-stick spray.
  • Insert the turkey breast and lower the basket into the Big Easy.
  • Cover (see my note) and cook 10 minutes per pound.
  • Check temperature in multiple spots. Once the turkey reaches 165 F remove it from the Big Easy and cover it in foil and let it rest for 30 minutes.
  • Carve as desired.
  • Note: I usually don't cover my Big Easy with the lid until the last 30 minutes of cooking, otherwise the top part of the turkey gets too dark compared to the rest of the turkey.

Southwestern Turkey Soup

I always make too much turkey at Thanksgiving. I’m not complaining, not at all. It means I get to find new and great ways to use leftover turkey. Like this southwestern turkey soup. It’s easy, it’s fast, and it is absolutely packed with great flavors. And it doesn’t matter how you cooked your turkey, whether it be smoked, fried, baked or roasted.

Southwestern Turkey SoupFor a little extra zing in your southwestern turkey soup, skip the Rotel and add a small can of diced tomatoes along with a small can of La Victoria Fire-Roasted Diced Green Chiles.

Also try my Mexican corn soup and my great chicken noodle soup.

Southwestern Turkey Soup

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 14 1/2 ounce can chicken broth
  • 1 large jalapeno seeded and diced
  • 2-3 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon or more cayenne pepper
  • 3 cups cubed cooked turkey
  • 1 15 ounce can black beans, rinsed, drained
  • 1 10 ounce can diced tomatoes with green chilies (such as Rotel), undrained
  • 1 1/2 cups frozen corn
  • Tortilla strips sour cream, cheese, etc for garnish

Instructions

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the onion and saute until tender.
  • Add the remaining ingredients except the garnishes.
  • Bring to a boil and reduce to a simmer and simmer, covered, for 20-30 minutes.
  • Serve with desired garnishes.

Roasted Turkey on the Char-Broil Big Easy

I love my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I originally bought it just for turkey, but now use it for whole chickens and wings… regularly. It cooks all things perfectly, like this roasted turkey.

Roasted Turkey on the Char-Broil Big EasyTo make a turkey I inject it with a simple injection sauce (see below). Then I mix a few tablespoons of Todd’s Original Dirt with a little olive oil and rub the bird down good. I fire up the cooker and lower the turkey inside. Exactly two hours (10 minutes/pound) later, the turkey is done perfectly and has a great crispy skin! You don’t have to check on it, adjust the temperature, baste it, turn it, talk to it, hover over it…. nothing! And the meat is soooo tasty and soooo tender and juicy!

This is definitely the way I’m doing all future turkeys! Did I mention the easy cleanup? And the fact that it frees up your oven for making sides?  You can fit up to a 16 pound turkey in this cooker. If you have a really big get-together, you’ll want to buy 2 of them! Actually I already own three. I keep one at my parents for the times we spend the holidays with them and I keep two here at home for those times when I need to cook more than just a single turkey at a time.

Serve your turkey with some of my fantastic maple cranberry sauce!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Roasted Turkey on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 -10
Author Mike

Ingredients

For the injection sauce

  • 1/4 cup butter melted
  • 1 cup chicken broth warmed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the rub

  • 2 tablespoons Todd's Dirt any Italian-like seasoning will work
  • 1 tablespoon vegetable oil

For the turkey

  • 1 10-16 pound turkey rinsed, patted dry
  • Injection sauce above
  • Rub above

Instructions

  • Start up the Big Easy.
  • Spray the turkey basket with non-stick spray.
  • Mix the injection ingredients and inject the bird very 1/2"-1".
  • Mix the rub ingredients. Rub mixture all over the outside and inside of the bird.
  • Place turkey into cooking basket and place in cooker.
  • Cook 10 minutes/pound. Check temperature in thighs and breasts to make sure the turkey is done.
  • Let rest 10 minutes before carving.

Smoked Bone-In Maple Turkey Breast

Smoking a turkey breast isn’t like smoking ribs or pulled pork, which I usually cook at temperatures around 225 F. For a turkey skin to get good and crisp you need a higher temperature. I smoked this turkey breast at 350 F. I also basted it with a wonderful maple butter sauce at the end. This smoked bone-in maple turkey breast was fantastic.

Smoked Bone-In Maple Turkey BreastIf you are using a natural turkey breast you will want to brine it before cooking it. If you are using a self-basting breast (like I did), no brining is required. Either way you’ll enjoy this great smoked bone-in maple turkey breast for dinner. Or lunch.

I smoked this turkey using my Weber Smokey Mountain Cooker but I did not put any water in the water pan so I could reach 350 F.

Smoked Bone-In Maple Turkey Breast

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 -10
Author MIke

Ingredients

  • 1 bone-in turkey breast 7-9 pounds
  • Your favorite BBQ rub

For the maple butter glaze

  • 1/4 cup real maple syrup
  • 1/2 stick salted butter melted

Instructions

  • Start up your smoker and get the cooking temperature to 350 F. Add only 1 or 2 small chunks of smoking wood.
  • Rinse and dry the turkey.
  • Sprinkle the breast with rub and massage into the meat.
  • Put turkey onto smoker and cook until meat temperature approaches 155 F.
  • Baste the turkey with the glaze and continue cooking until turkey reaches 165 F, glazing a few times as it cooks.
  • Remove turkey and let rest 20 minutes before carving.