, , , , ,

***I am purposely not translating this recipe, as stuffing (dressing) is not something that is generally eaten in the German speaking countries ***

Ich übersetze dieses Rezept nicht, weil “stuffing (dressing)” in Europa nicht gegessen wird, und daher ein Rezept für übergebliebenes Stuffing nicht nutzbar ist.

Stuffing has always stumped me – I know what to do with leftovers from everything else…just not stuffing.  I have a couple of recipes I like, and then this year, I added this little experiment.  It turned out well, so here is the recipe:

1 cup (approx.) leftover stuffing
1 cup (approx.) leftover turkey or ham, chopped
1 package puff pastry
1 egg beaten with 1 Tbsp of milk or water
Dash of nutmeg

Preheat oven to 400F; line a cookie sheet with parchment paper or aluminum foil and spry lightly with cooking spray.

Mix the chopped meat with the stuffing; my stuffing is not too wet and not too dry and so this mixture ends up being the consistency of sausage.

Unfold the puff pastry (one sheet at a time) and cut into four (cut once horizontally and once vertically).  For each piece of pastry, place approx. 1 1/2 – 2 Tbsp of the stuffing mixture at the end closest to you. Brush the opposite end with egg wash, then roll the puff pastry up, folding the ends in as you go.

Place the rolls on the cookie sheet, ensuring the seam is on the bottom.  Brush the top with egg wash and bake (for approx. 30 min) until the tops are golden brown.  When checking for doneness, also check the bottom of the rolls – they have a tendency to brown quickly as well.


8 servings

NOTE:  The more flavorful your stuffing is, the more flavor you will find in these rolls.  Feel free to add whatever spices you think will enhance the protein (turkey or ham) you used, and also the ingredients you used in your stuffing.