Okay, so…this is a recipe I came up with simply out of sheer desperation. I needed to make something for supper one night, and the fish that I had planned just wasn‘t to be. Because there wasn‘t any. The supper hour was looming ever nearer. When I saw the package of sliced turkey breast in the freezer, it came to me in a flash. And this is what I came up with:
Dice the onion and celery, and sauté in the butter until tender. Fry up the bacon at the same time.
While those are cooking and making the house smell absolutely wonderful, cube the bread. You can use the 14 slices of bread, or you can use anything you have on hand to measure the equivalent. I frequently use leftover bags of lone hot dog buns, hamburg rolls, or “bread bums.” That’s what we call the end slices of bread loaves. ;)
When the bacon, celery, and onions are cooked sufficiently, add to the cubed bread in the bowl.
Add ½ cup of the chicken bullion, the salt and pepper, and the poultry seasoning. Mix well.
Taking about 1/3 cup of the stuffing with your hand, place in the middle of a slice of the turkey, and roll the turkey around it.
Place the turkey rolls in a 13 X 15” baking dish (greased with cooking spray).
In a bowl, use a whisk to mix the cream of chicken soup with the other ½ cup of chicken bullion.
Pour evenly over the stuffed turkey rolls in the baking dish.
Bake at 350° for about 45 minutes. Serve with some Rosemary Potatoes and a veggie. Enjoy! ~TMMF
20 oz sliced turkey
14 slices bread
½ lb. bacon
1 stalk celery
½ small Vidalia onion
3 Tbl butter
1 c. chicken bullion, separated
(1 c. hot water and 1 bullion cube)
½ tsp. salt
½ tsp. black pepper
½ tsp. poultry seasoning
1 can cream of chicken soup
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