This girl doesn’t shop on Black Friday. She bakes. Specifically, she tries to figure out how to clear her fridge of all that Turkey Day food. As yummy as T-Day leftovers may be, eventually the idea of another round of taters and turkey just makes me go blegh.
Which is why this little trick is so wonderful…
Meet the stuffed roll. Sure, every culture has their own variation of savory-food-in-bread, all of which have far more interesting names (the pirozhki, the pasty, the samosa, the fatayer, and my personal favorite, the öçpoçmaq)…but at the end of the day, they are all delicious.
The best part about these guys is that you can freeze them until you feel like a Turkey Day reboot! Just put them on parchment paper on a tray in the freezer for about an hour or so before you pop them off and put them in another container and put them back in the freezer (otherwise they stick together).
All you need is dough for bread or rolls (your preference). You can whip up a batch of your own bread dough (best bread dough ever) or rolls (like these) or be lazy like me (the last thing I want to do is make fresh bread along with everything else) and buy premade dough. Either way, you break off pieces of dough slightly larger than a golf ball, flatten them out (make sure your fingers and surfaces are floured, or you it will get sticky), add in your fillings, close up the dough around the filling, and bake according to the instructions of the dough you are using (though the baking time will likely be shortened). If you want, you can place them in a greased muffin tin…I just bake them on parchment paper on a baking sheet.
The rolls in the above picture feature chicken stuffing, mashed potato, and a rotisserie chicken, along with chicken gravy (as a side, afterwards). Our plans for leftovers include ham and mac’n’cheese stuffed rolls, turkey cordon bleu stuffed rolls, turkey with stuffing and mashed potatoes stuffed rolls, and some sort of veggie mix stuffed roll. For most of these, its pretty straight forward…pick out what you think goes well together and stuff!
The only one that needs any extra ingredients or preparation is the turkey cordon bleu, since you need the sauce (recipe to follow) and the Swiss cheese. For that one, you use turkey, ham, and some Swiss cheese as your stuffing. You also have the option of adding a spoonful of the sauce on the inside or using it on the side for dipping or as a topping (or both!).
Cordon Bleu Sauce
2 Tablespoons Butter
2 Tablespoons Flour
1/2 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)
1/2 Tablespoon Dijon Mustard
1/4 teaspoons Garlic salt
1/8 teaspoons Smoked paprika
1/8 teaspoons Lemon pepper
For the sauce:
Make a light roux with the butter and flour. Slowly pour in the milk while stirring until smooth. Add in the rest of the ingredients and stir. Bring sauce simmer and then turn the heat off.
(this is an adaptation of the sauce from this recipe for Chicken Cordon Bleu Casserole, which is one of our family favorites over some egg noodles)
And don’t forget to add some turkey soup to those stuffed rolls!