Thanksgiving Egg Rolls

Ingredients

Turkey

  • One (1) 3-pound boneless turkey breast
  • Mix ¼ C. Heath Riles BBQ Chicken Injection & Brine with 10 oz. chicken
  • Broth
  • Uncle Woo’s Memphis Magic
  • SmokeMasters Premium BBQ Rub

Dressing

  • Prepare 2 boxes of Jiffy cornbread
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of celery soup
  • 1 large yellow onion diced
  • 4 stalks of celery finely diced
  • 4 eggs lightly beaten
  • 1 T. dried sage
  • 1 T. dried rosemary
  • 1 T. dried thyme
  • 1 T. dried parsley
  • 4 T. butter cut into pats
  • 2 boxes of Stovetop Stuffing mix, do not prepare

Dipping Sauce:

  • 1 can whole berry cranberry sauce
  • 1 C. Heath Riles BBQ Compe22on BBQ Sauce
  • ½ C. Heath Riles BBQ Brown Sugar Honey
  • Habanero Glaze

Fuel & Equipment

Directions

Turkey:

1. Inject turkey breast with the chicken injec2on. Coat with Memphis Magic, or your favorite SPG.

2. Allow the rub to set. When the rub has set and the turkey looks a little wet, coat it with Premium BBQ Rub or your favorite BBQ rub.

3. Smoke the turkey breast at 275° for 3 hours or untill the internal temperature reaches 165°.

4. Allow the turkey breast to cool and slice into strips.

Dressing:

1. In a large bowl, combine the crumbled cornbread, Stovetop stuffing mix, and all other ingredients, except the butter. Mix well.

2. Transfer to a 6 qt. slow cooker and top with the pats of butter.

3. Cook on high for 4 hours or low for 8 hours. Once the dressing is fully cooked, allow to cool and refrigerate overnight.

To assemble the egg rolls:

1. Lay the egg roll wrapper out like a diamond. Place 2-3 strips of turkey in the center.

2. Cover with dressing mixture. Then take the two corners and fold them into each other.

3. Next, take the corner closest to you and fold it into the first fold, forming an envelope.

4. Tuck your fingers under that egg roll mixture and begin to roll. Before you close it, use your finger or a small brush to spread water along the edges, continue rolling, and close the egg roll.

5. Heat oil to 350°. Fry egg rolls for 3 – 4 minutes or until golden brown.

6. Slice on a bias and enjoy!

7. Serve with your choice of dipping sauce or our cranberry BBQ dipping sauce

Dipping Sauce:

1. In a small bowl add the cranberry sauce, BBQ sauce, and glaze.

2. Stir to combine; cover and refrigerate 1 hour before serving. Store in the refrigerator.

Categories: Appetizers,  Holiday,  Lunch,  Poultry,  Recipes

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