You know the drill. Cook up the turkey; whip up the gravy, adding a side of potatoes and stuffing, and maybe some green veggies.
There’s no doubt that traditional Thanksgiving can be tasty, but the routine is somewhat of a snooze year after year.
If you’ll be near New York City this season, you could head to Talde in Brooklyn and try the Turkey Ramen. It’s a bowl filled with noodles, creamed-spinach dumplings, roast turkey slices and topped with gravy that has cranberries mixed in.
Even if NYC isn’t part of your holiday plans, you can still shake things up a bit in your own kitchen. There are plenty of alt-Thanksgiving recipes out there. Here’s just one favorite.
We love this one because it can be enjoyed hot or cold, made with turkey or chicken, and works great for a big crowd or a small gathering of family and friends.
THANKSGIVING EGG ROLLS
For the rolls, you will need:
- 1/4 pound of cooked turkey, sliced (or about 1 cup of chopped turkey)
- 1 1/2 cups prepared stuffing
- 1/2 cup gravy, with extra for sealing and serving
- 4 ounces (1/2 package) of cream cheese, softened to room temperature
- 10 egg roll wrappers
For the cranberry chutney, you will need:
- 1 cup fresh cranberries
- 1 tablespoon lemon zest
- 2 tablespoons honey
- 4 tablespoons water
- A large pinch of salt
- About teaspoon of Dijon mustard (to taste)
- Preheat the oven to 400 degrees. In a large bowl, combine half the stuffing, the gravy, and the cream cheese. Stir until well blended, and then gently fold in the remaining stuffing.
- To assemble the egg rolls, first lay out an egg roll wrapper. Place a small piece of turkey (about 1 1/2 tablespoons) in the lower corner of the wrapper, then top it with about 1 1/2 tablespoons of the stuffing mixture. Roll up in the familiar egg-roll shape, sealing the edges with extra gravy.
- Place on a lined baking sheet, sealed side up, and brush the top with more gravy. Continue this process until you have filled all egg roll wrappers.
- Bake the egg rolls for about 12-15 minutes, or until they are slightly browned. Stuffing may seep out of the corners.
- Remove from the oven and allow them to cool for 5-10 minutes on the baking sheet.
- While the egg rolls are baking, make your cranberry chutney. In a medium-sized pot set over medium-high heat bring the cranberries, lemon zest, honey and water to a boil. The cranberries should start popping and becoming juicy. Add in the salt and stir.
- Continue stirring until the cranberries have all opened and the juices have thickened (you can use the back of your spoon to help pop the cranberries). The sauce should be thick and chunky, similar to cranberry sauce, and the whole process should take about 5-7 minutes.
- Once the cranberries have cooked down, remove the pan from the heat and stir in the Dijon mustard. Place the cranberry sauce into a serving bowl.
- Once egg rolls are cool to the touch, cut them in half using a serrated knife. You can serve the egg rolls either hot or cold alongside the cranberry chutney and extra gravy. Tip: dip them in gravy, then spoon a little of the cranberry chutney on top … delicious!
Store leftover egg rolls in a zippered plastic bag in the fridge for up to 2 days. Store the extra chutney in an airtight container in the fridge for up to 5 days.
For the turkey, you can either use sliced meat from the deli counter (some stores sell roasted turkey breast), or even substitute chicken.
The cranberry chutney can be made ahead of time and kept in the fridge in an airtight container for up to 5 days before serving.
EVERY HOLIDAY GOES BETTER WITH JERRY’S KITCHEN
Overwhelmed thinking about the holidays? Don’t stress. Just pick up the phone and call Jerry’s Kitchen!
Our catering pros are ready to help you organize a delicious holiday celebration for the whole family, or even the whole neighborhood. We’re ready to send our award-winning food trucks to your home or party site, or deliver a traditional catered feast with all your favorites.
To book catering services for near Doylestown and Greater Philadelphia, get in touch with us now.