Turkey and Stuffing Rolls

Turkey and stuffing....yum.... We don't have it often because I don't make turkey often, but this is a quick and easy way to have Thanksgiving 365 with ease! I got the idea from my mom, who would get deli roast beef and simmer it in a gravy hot tub on the stove, then pile it on a bun or mashed potatoes. JJ told me the other day he coudln't wait for some cornbread stuffing, so I decided to make it with lots of veggies. It was very quick and takes no effort at all!

Turkey and Stuffing Rolls

1 lb. Honey Turkey Breast sliced very thick

6 mushrooms

1 carrot

1 celery stalk

1 onion

2 garlic cloves

Salt and Pepper

1 tsp. poultry seasoning

2 c. cornbread stuffing crumbles (pepperidge farm)

1 c. chicken stock

1 egg

1 tbsp. butter

1 tbsp. flour

1 c. chicken stock

1 tsp. gravy master

Fresh black pepper

Preheat oven to 325 degrees.

Preheat a large nonstick skillet to medium high.

In a food processor, grate all vegetables, then dump into the pan. Season with salt and pepper, sweat vegetables for 8 minutes. Turn off heat.

Add poultry seasoning and cornbread crumbs. Toss to combine. Add chicken stock a bit at a time, until desired consistency is reached. Add egg and mix quickly so it doesn't scramble in the hot pan.

Place a slice of turkey on the board, spoon in some stuffing, roll and place in a baking dish. Finish with all turkey and stuffing (We got 6 slices of turkey for 1 lb.).

Turn skillet back on medium. Add butter, melt, add flour, and whisk to cook. Add stock, gravy master, and lots of black pepper. Whisk until it is thick, then pour over turkey.

Bake for 30 minutes, covered.