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Got holiday leftovers? Don’t settle for boring sandwiches or soup. Spice things up with leftover Thanksgiving turkey egg rolls with spicy cranberry dipping sauce.
One of my most cherished holiday memories is of my mom’s constant quest to use every last scrap of leftover turkey. She seems to consider it her personal mission to make sure it all gets used, and not just in boring recipes like sandwiches and soup. No, my mom makes outside-the-box delights like these leftover Thanksgiving turkey egg rolls with spicy cranberry dipping sauce.
Most of my best memories center- like a lot of people’s, I’m sure- around food. I guess that’s part of why I enjoy sharing recipes, both cherished favorites and new possibilities, with the people I love. I have so many memories of my mom bustling around the kitchen on holidays. I hope to create those same special moments with my own kids.
My favorite thing about these egg rolls- aside from how insanely tasty they are- is that they call for more leftovers than just turkey. You can use extra raw veggies, like carrots and celery, in the egg rolls themselves. The sauce is perfect for extra cranberry sauce- does anyone actually use the whole can?- and cream cheese leftover from pie-making.
These egg rolls are the perfect recipe for budget-conscious cooks who want to get their money’s worth out of their holiday meal, for those who can’t stand the thought of letting leftovers go to waste, or for anyone who needs an easy, mouthwatering recipe to make while enjoying the holiday weekend.
This recipe is best if you start with a delicious bird. For me, a turkey-cooking novice, that means using Honeysuckle Fresh Turkey. It comes already brined, so I all had to do to get a flavorful, crispy-skinned bird was add a little chicken stock to my makeshift roasting pan, bake the turkey at 350 degrees for about 13 minutes per pound, baste it a few times, and wait for the thermometer to pop up (your turkey should reach an internal temperature of 165 degrees). As intimidated as I was by the thought of cooking my own turkey, the process was super easy.
Whether you’re an old pro or an amateur like me, you can happy knowing you’re using an animal raised by an Independent Family Farmer who meets high standards. Now through November 21, Kroger has an in-store coupon that’ll save you $2.50 on a Fresh Honeysuckle White Whole Turkey. In certain areas, they also have a $2.00 off coupon running through the end of the year for the same product.
Leftover Thanksgiving Turkey Egg Rolls with Spicy Cranberry Dipping Sauce
For the Egg Rolls
2 c. leftover turkey, shredded or diced
2 c. cabbage, shredded
1 c. carrot, shredded
1 c. celery, diced
2 cloves garlic, minced
1/4 c. teriyaki sauce
1 package egg roll wrappers
vegetable oil for frying
For the Dipping Sauce
1/2 can cranberry sauce
2 oz. cream cheese, softened
1 jalapeño, seeded and diced
1-2 tbs liquid from a jar of banana peppers
In a large bowl, combine the turkey, cabbage, carrot, celery, and garlic. Mix well and then add the teriyaki sauce, tossing to coat ingredients. Set the turkey mixture aside.
In a medium bowl, combine cranberry sauce, cream cheese, and diced jalapeño. Add banana pepper liquid, one tablespoon at a time, until the sauce reaches a good consistency for dipping. Set aside.
Heat an inch and a half of oil over medium-high heat. To make the egg rolls, place a couple spoonfuls of the turkey mixture in the middle of an egg roll wrapper. Fold opposite corners of the wrapper over the filling and then fold the third corner over the center. To seal the roll, use your fingertip to brush water over the fourth corner before tucking it around the filling.
Repeat the process until the filling is gone. Cook the egg rolls in the hot oil until golden brown, about two to three minutes per side. Place on a paper towel-lined plate to drain. Serve warm with dipping sauce.