I think this recipe came from a Pillsbury email around Thanksgiving time 2011. Always looking for something different to do with leftover turkey, I thought I would give it a try. Pretty simple and contains all the flavors you love of your Thanksgiving feast.
Leftover Turkey Crescent Bake
1 1/2 c. turkey cubed
1/2 c. turkey gravy
2 c. prepared stuffing
1 package of crescent rolls
1 c. cranberry sauce
In a large saucepan, mix stuffing, turkey, and gravy. Heat to boil over a medium heat, stirring occasionally. Spoon into ungreased 13 x 9 pan. Separate crescent rolls into four rectangles. Place on stuffing mixture, leaving space for steam to escape. Bake at 375 degrees for 20-25 minutes. Top with cranberry sauce before serving.
Nutritional Facts: (Makes 6 servings) 430 calories (160 from fat), 17 g. fat (5 g. saturated fat, 2.5 g. trans fat), 45 mg. cholesterol, 740 mg. sodium, 49 g. carbs, 1 g. fiber, 20 g. sugar, 19 g. protein.
Notes: Buy reduced fat and low sodium products, use all white meat, and omit cranberry sauce to make healthier.
A couple of years ago, I won a free two night stay at the Marriott City Center Denver at my company holiday party. My sister and I took advantage of it with a long weekend trip the following November. We even met up with an old friend from a junior high camp and a college roommate. Steph and I had a blast visiting a candy factory, educating ourselves at The Denver Art Museum, shopping at a holiday mart at the Denver Botanic Gardens, attending a film festival, and sipping on libations at a wine festival. Plus, we met some of the friendliest people using the public transportation.
Although I can’t remember the name of the restaurant, I had one of the most amazing sandwiches of my life there. It was a turkey sandwich with a rosemary au jus (turkey version of French dip). It’s probably when I feel in love with the seasoning rosemary. I’ve searched the internet and haven’t been exactly able to recreate that dip but this recipe is pretty good. I’m going to give it to you with the turkey recipe but you can always just mix the ingredients with the dripping from however you cook your turkey this Thanksgiving on your stovetop.
Roasted Turkey Breast with Herbed Au Jus by Campbell’s Soups and Martha Stewart*
1 tsp. flour
1 plastic turkey oven bag
1 c. chicken stock
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. thyme leaves, crushed
6 to 8 pound bone-in turkey
1/2 tsp. paprika (optional)
1 can turkey gravy
Add flour to bag, close, and shake. Place bag in 13 x 9 baking dish. Add broth, sage, rosemary, and thyme. Add rinsed and paprika topped turkey to bag. Close bag with tie. Cut six (1/2 inch) slots into the top of the bag. Roast the turkey at 350 degrees for two hours, until meat is done. Let is stand for at least 10 minutes before slicing. Take leftover juices and mix with on can of gravy on the stovetop.
*Two websites list different sources.