Tag Archives: turkey

Turkey and Stuffing Egg Rolls

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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 Rolls

I 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!

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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. 
Course Appetizer or Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 rolls
Calories 154kcal
Author Mike

Ingredients

For the egg rolls

  • 1 pound turkey breast cooked, 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 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.

Nutrition

Calories: 154kcal | Carbohydrates: 26g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 168mg | Potassium: 117mg | Fiber: 1g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Fire-Eater Chicken Meatballs

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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.

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Fire-Eater Chicken Meatballs

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.
Course Appetizer
Cuisine Main
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 meatballs
Calories 169kcal
Author Based on a recipe from Little Spice Jar

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 garlic minced
  • 2 tablespoons Fire-Eater rub
  • 2 eggs
  • 1 cup Panko breadcrumbs

For the sauce

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.

Nutrition

Calories: 169kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 379mg | Potassium: 300mg | Fiber: 1g | Sugar: 22g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.

Easy Turkey Roast on the Char-Broil Big Easy

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Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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 Easy

You 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!

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Easy Turkey Roast on the Char-Broil Big Easy

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!
Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3 pounds
Calories 458kcal
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.

Nutrition

Calories: 458kcal | Protein: 98g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 934mg | Potassium: 1098mg | Sugar: 1g | Vitamin A: 91IU | Calcium: 64mg | Iron: 2mg

Nutritional values are approximate.