Thanksgiving is hands down one of my favorite holidays and I’ve already planned out my menu! I partnered up with Tony Chachere’s (literally one of my all time favorite companies) and tested out a few of their products to get ready for the holiday. I love serving appetizers on Thanksgiving day to keep everyone occupied and happy while I am trying to finish up dinner in the kitchen so this recipe will be perfect for my guests. These spring rolls are even a great way to use up your thanksgiving leftovers in a creative way! For this recipe, I used Tony Chachere’s Creole Style Butter Injectable Marinade for my turkey, as well as Tony Chachere’s Lite Seasoning which made it very moist, flavorful and mouthwatering! Once I finished the spring rolls, I also whipped up some of Tony Chachere’s Instant Brown Gravy Mix for a dipping sauce. These were absolutely to die for and I know my guests are going to love these. I was more than happy with the products and I know you all will absolutely love them just as much as I did! This is a MUST try recipe to say the least.
Ingredients:
- 3/4 – 1lb of Boneless Turkey Breast Cutlets
- 1 oz of Tony Chachere’s Creole Style Butter Injectable Marinade
- 1 ¼ teaspoons of Tony Chachere’s Lite Seasoning
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of dried sage
- ½ tablespoon of canola oil or olive oil
- 2 cups of cooked mashed potatoes
- 2 cups of cooked stuffing
- 1/2 cup of whole berry cranberry sauce
- 1 1/2 cups of canola oil for frying
- 2 tablespoons of Tony Chachere’s Instant Brown Gravy Mix
- 1 cup of water
- 12 spring roll wrappers
Directions:
- Set oven to 375°F.
- Inject 1 oz of Tony Chachere’s Creole Style Butter Injectable Marinade into turkey cutlets. Use 1 oz of marinade per pound. Inject the marinade evenly into each cutlet.
- Once turkey is injected with the marinade, place turkey into a baking dish and drizzle with ½ tablespoon of oil to prevent turkey from sticking to the pan while cooking.
- Mix Tony Chachere’s Lite Seasoning, garlic powder and dried sage together in a small bowl. Sprinkle seasoning evenly over the turkey.
- Once oven is up to temp, place turkey into oven and cook uncovered for about 12-15 minutes or until the internal temperature of the turkey has reached 165°F.
- Once turkey is done cooking, shred apart with two forks.
- Lay out 12 spring roll wrappers onto a plate and cover them with a damp paper towel to prevent them from drying out.
- Lay one spring roll wrapper with corner pointing towards you out onto a dry flat surface or cutting board.
- Add 2 tablespoons of mashed potatoes, 2 tablespoons of stuffing, 1 teaspoon of cranberry sauce and 2 tablespoons of shredded turkey onto the corner of the spring roll wrapper.
- Bring the corner of the egg roll wrapper, that is closest to you, up and over the layers of ingredients and roll like a burrito tucking in the sides of the wrapper.
- Repeat for each spring roll.
- Set a large frying pan over medium heat and add in canola oil.
- Once oil is hot, add in spring rolls and fry for about 2 minutes per side or until golden brown. (Do not overcrowd the pan with spring rolls – you’ll have to fry in batches!)
- As spring rolls are done frying, set them aside on a plate.
- Now, set a saucepan over medium heat and whisk together Tony Chachere’s Instant Brown Gravy Mix and water.
- Bring up to a boil while mixing frequently. Once up to a boil, reduce heat to simmer and cook for 1-2 minutes. Set gravy aside into a bowl and use as a dipping sauce for your spring rolls.
- Enjoy!
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