Spicy Tips: Turkey Leftovers….a delicious aftermath

Ah, Thanksgiving has come and gone. For the week following, we stuff our faces with turkey, mashed potatoes, stuffing, and all the cranberry sauce that we can eat. (Except Matt….cranberry sauce is just not his thing….unless I can find a good use for it with our leftovers.)

A week later….that once decadent plate of turkey goodness starts to become mundane. And there are only so many times that one can make a leftover plate or turkey sandwiches. This is when Matt and I start to get creative with ways that we can move the leftovers, and it becomes like a game to see how many new recipes we can think up.

Yes, turkey stock may be the prime suspect of leftover transformation (and some of the best soup you’ll ever have), but we have gotten into dishes like fried turkey wings (flour them first before you fry….you’ll thank me later), turkey pot pie (a revelation in itself…and a recipe I will share soon), and our newest creation….Thanksgiving leftover Spring Rolls!

Now, I’m aware there are videos about doing this with egg rolls, and I had that pointed out several times over to me when I initially posted the picture of our dish….but I’m telling you that if you want a lighter, potentially crispier outside, go for the spring roll.

They’re quite simple to make. Just make sure that if you cook the rolls in batches, that you move the rolls to make sure they won’t stick to one another. Not for long, mind you, because eventually when they’re close to done, they stop sticking to one another.

Also, you can make these as thick (or thin) as you like! Sometimes a thinner roll will cook quicker than you even realize, so definitely watch when you make them.

And as always….enjoy!

~ Jenny V


 

 Jenn’s Thanksgiving Leftover Spring Rolls

1 package spring roll wrappers (about 16 to a package)

1/2 to 1 lb. turkey, finely chopped

1 box of stuffing, prepared

1) Turn on fryer to 350-375 degrees or heat oil in a pot on the stove until that temperature.

2) In a round cake pan, fill halfway with water. Take one spring roll wrapper and soak for 15-20 seconds. Remove and lay flat on paper towel.

3) Spoon one tablespoon of turkey and 1-2 tablespoons of stuffing towards one end of the wrapper. Fold in sides and roll. Place in a pan. Repeat this process until all wrappers are used.

4) Place 3-4 pre-made rolls into fryer, watching to make sure they don’t stick. Cook 2-4 minutes or until rolls stop wanting to stick to one another. Remove and place onto plate with paper towel to remove excess oil. Repeat process until all rolls are cooked. Serve with turkey gravy or non-jellied cranberry sauce for dipping.

 

A marriage of deep-fried deliciousness

Now, as previously evident in an earlier post, I have a slight love for bacon….the idea of slight being that when I was little if we went to the diner I would order a bagel with cream cheese and a side of bacon – which I proceeded to scarf down like I was going to the chair. Bacon, when perfectly cooked (in my opinion), is not floppy, little bit of crunch with just a touch of chew left to it. I know, call me picky, but bacon has to be done right. (And if it’s not….well, you don’t want to see my dark side over bacon.)

It’s definitely a treat to have bacon in our house (considering how ludicrous the prices have been to purchase it at the supermarket). But when we do, bacon is utilized in so many ways. We usually partially cook it, then store the bacon in the fridge for the week and incorporate it into into our dishes. (i,e., pizza, sandwiches, breakfast, chicken, etc.) Even the bacon fat gets stored, as it makes for a great way to cook lean meats like chicken and turkey. (Fun fact: if you read my recipe for Chicken Sloppy Joes, we actually used a little bit of bacon fat to cook the chicken….my mouth is still salivating over that!)

Which brings me to the day that I presented a delicious (and decadent) lunch idea to Matt: deep fried bacon-wrapped hot dogs. And let me tell you, the way his eyes lit up when I mentioned two forms of meat deep-fried (together) and served on a bun? You could have sworn it was Thanksgiving!

I’ll be honest, not everything we eat is completely healthy for us, but sometimes….you just have to let out that inner kid and indulge! And when we do take that step into parenthood, our kids can look forward to treats like this one. (Of course, they better also be prepared to eat brussel sprouts and cauliflower when it’s offered!)

But until that time comes, have fun with your food and enjoy!

~ Jenny V


Deep Fried Bacon-Wrapped Hot Dogs

Ingredients:

1/2 package hot dogs

4 strips uncooked bacon

Hot Dog rolls

Toppings (optional)

Ketchup

Mustard

Barbecue Sauce

Raw Onion

Relish

Directions:

1) Pre-heat deep fryer to 355-360 degrees

2) Using the smooth side of a meat mallet, pound out each strip of bacon nice and thin, but do not pulverize strip. Wrap the strip around the hot dog, making sure it’s completely covered.

3) Place hot dogs two at a time into the deep fryer, cooking for a few minutes or until bacon is cooked through.

4) Once done, remove and serve. Top with any toppings that you want!