Thanksgiving Turkey and Stuffing Rollups

Thanksgiving Turkey and Stuffing Rollups

These rollups combine tender turkey with rich stuffing and creamy gravy, perfect for a cozy holiday meal without the hassle of roasting a whole turkey.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 rollups

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 178

Ingredients Method Notes

Ingredients

For the Rollups

8 slices thick slices (1/4-inch) oven-roasted deli turkey breast Choose thick, flexible slices to prevent tearing.
1.5 cups turkey or chicken broth or stock (regular or low-sodium) Both types can be used, choose low-sodium if your ingredients are salty.
0.25 cups unsalted butter Salted butter is an option too. Adjust salt in the stuffing accordingly.
5 ounces box turkey or chicken stuffing mix (regular or low-sodium) Cornbread-style mix can be used for a sweeter taste.
0.5 cups dried cranberries (optional) Add for a sweet-tart bite, or leave out for a classic version.
4 ounces shredded Swiss cheese Provolone or mozzarella can be substituted for a milder taste.
10.5 ounces can low-sodium cream of chicken soup Cream of mushroom soup can be used as a substitute.
12 ounces jar turkey gravy Chicken gravy can be used if preferred.

Optional Garnishes

to taste cranberry sauce Adds brightness to the dish.
to taste fresh snipped parsley For garnish.

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a 13x9-inch baking dish.
In a medium saucepan, melt butter into broth and bring to a boil. If using dried cranberries, add and cook for 30 seconds.
Stir in the stuffing mix, remove from heat, and cover. Let it rest for 30 seconds.

Filling and Baking

Fold shredded Swiss cheese into the stuffing, then spread an even portion across the center of each turkey slice.
Roll each turkey slice around the stuffing and place seam-side down in the prepared baking dish.
Whisk cream of chicken soup and turkey gravy until smooth, then pour over the turkey rollups.
Cover tightly with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until hot and bubbly.

Serving

Let rest briefly before serving. Add optional cranberry sauce and fresh parsley if desired.

Notes

Let leftovers cool, then refrigerate in an airtight container for 4 to 5 days. You can freeze leftovers for up to 2 months. Reheat using a microwave or stovetop gently.