Turkey and Dressing Stuffed Egg Rolls with Cranberry Dipping Sauce
Ingredients
Dressing
- 3 boxes turkey stuffing mix
- 4 cups water
- 2 Tbs Better Than Bouillon Roasted Turkey Base
- 24 oz package of turkey breast tenderloins
- 1/2 cup diced celery add more or less to taste
- 1/2 yellow onion large sized - diced
- 1 package egg roll wrappers
- Oil for frying
Cranberry Dipping Sauce
- 1 lb cranberries fresh
- 2 cups orange juice
- 1 cup lemon lime soda
- 1 Tbs molasses
- 3 Tbs brown sugar
Instructions
Turkey and Dressing
- Pour 4 cups water into slow cooker
- Add turkey tenderloin, Better Than Bouillon Roasted Turkey Base, diced celery and diced onions
- Cover and cook on low for 6 hours
- hours into cook time, add stuffing mix and stir well
- Continue cooking for remaining time, stirring occasionally
- Shred turkey and place back into pot
- Remove a portion of the dressing and allow to cool
- Preheat deep fryer to 350 F
- Roll a spoonful of dressing in egg roll wrapper according to package instructions
- Fry for 3 1/2 minutes
- Serve with cranberry dipping sauce
Cranberry sauce
- Combine all ingredients in a saucepan and bring to a boil
- Reduce heat to simmer, stirring occasionally for 35-40 minutes, or until liquid is reduced by half
- Pour cranberry mixture into a blender and puree until smooth
- Serve warm with egg rolls