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Creative recipe uses Thanksgiving leftovers

Chef Michael Harrington shows us how to make turkey egg rolls with a cranberry mustard dipping sauce.


Turkey Egg Rolls

12 ounces cooked turkey, preferably dark meat, shredded

4 tablespoons unsalted butter

½ cup onion, finely diced

¼ cup celery, finely diced

¼ cup carrot, finely diced

1 clove garlic, minced

½ cup all-purpose flour

1 cup chicken or turkey stock

1 ½ teaspoons fresh sage, minced

Salt and pepper to taste

12 wonton wrappers

1 egg beaten with 1 tablespoon cold water

Oil for frying

Heat oil in a medium high sided sauté pan until it reaches 375 degrees. Place the turkey meat in a medium bowl. Make sure the turkey is shredded and that there are no large lumps. Set aside.

Melt the butter in a large sauté pan. Add the onions and cook for 1 minute. Add the celery and carrots and cook until all of the vegetables are softened. Add the garlic and cook until fragrant. Sprinkle in the flour and cook for 1 minute. Add the stock and bring to a simmer. Once thickened, add the sage, taste the mixture and adjust the seasoning. Pour the mixture over the turkey. Toss to coat. Chill mixture until cold, about 30 minutes in the refrigerator or up to overnight.

Lay the wrappers flat on a work surface. Brush the edges lightly with egg wash. Top with about 2 tablespoons of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.