Thanksgiving Leftovers: Turkey and Dressing Egg Rolls

by R.B. Quinn and Min Merrell

 Turkey noodle soup, all-in-one bowls of dressing, potatoes, and turkey topped with gravy and cranberry sauce, turkey shepard’s pie, pot pie, turkey tetrazzini, yes, all great ideas for Thanksgiving leftovers.  

And we can’t wait for good basic mayo slathered turkey sandwiches with dill pickles and crisp iceberg lettuce on good bread.  But, consider this for your post Thanksgiving meal after a big morning of shopping on Black Friday.  You know you’ll be home by 10 am and FAMISHED.

Leftover Thanksgiving Turkey and Dressing Egg Rolls dipped in spicy Indian coriander chutney and hot pepper sauce.  Cold beer a plus.

Find a pack of egg roll wrappers in the produce section of the supermarket. Keep it at the ready for the Friday or weekend feast after Thanksgiving.  It’s really easy to fill and wrap egg rolls following the directions on the  package.  Fill each with chopped turkey, dressing, any vegetable you have, even mashed potatoes.  They’re great filled with just leftover vegetables. Fry them in shallow oil until golden brown on both sides.  Serve right away with spicy Indian chutney and hot sauce.  Leftovers heat well in the toaster oven.

There’s no need for any side dishes.  Save the space for one more roll. 

Related Posts