I know what you’re doing right now. You’re sitting in your pajamas peacefully sipping your morning beverage of choice while trying to ignore the faint drumbeat of Thanksgiving that’s growing ever louder in your head.
Turkey. Thump, thump. Pies. Thump, thump. Twenty guests with multiple dietary restrictions. Thump, thump. Less than 24 hours away. Thump, thump, thump, thump, thump.
While I can’t help you much with the food onslaught that’s coming, I can help you with the aftermath, which in some people’s opinions is the best part about Thanksgiving.
One of the easiest ways to handle Thanksgiving leftovers is to deal with them that very night before you’ve gone through the hassle of pulling out 90 million Tupperware containers to store everything individually in the fridge.
Instead, just grab a 9-by-13 pan and start layering: chopped turkey on the bottom, sweet potatoes on top of that, stuffing and cooked veggies on top of that and so on.
Pour a little bit of gravy over the whole thing and then dollop mashed potatoes on top, smoothing them into a layer as well as you can. Sprinkle any kind of shredded cheese on top and voila! You have a full dinner to heat up any time your heart desires.
But if by this weekend you feel like preparing and presenting an entire Thanksgiving dinner didn’t quite take enough out of you, you’re going to want to try this recipe. It’s not difficult, mind you; it just takes a little more effort than the Thanksgiving casserole I mentioned earlier. But, trust me, it is worth it.
Refrigerated crescent rolls are rolled out and topped with chopped turkey that has been gently combined with cream cheese (Boursin cheese with garlic and herbs is delicious if you’re feeling extra fancy).
The turkey/cheese mixture is then piled high with dollops of everything left over from your Thanksgiving table and wrapped up and baked in a fluffy crescent roll bundle.
A word of caution: We’re just making little pockets of thanks here. A spoonful of each thing won’t look like much, but if you do more than four or five, you’ll have a difficult time bringing the corners together and sealing the edges. The resulting mess is something for which you definitely won’t be thankful.
These little bundles are Thanksgiving 2.0, eaten on your own time and without the gaggle of guests or awkward political conversations. They’re extroverted Thanksgiving’s introverted but delightful little sister, and you’re going to want to get acquainted.
1 cup cooked turkey, chopped
3 ounces cream cheese or Boursin cheese, softened
1 (8-ounce) package refrigerated crescent rolls
Thanksgiving leftovers (stuffing, sweet potatoes, mashed potatoes, cranberry sauce, etc., chopped if needed)
Gravy for drizzling on top, warmed
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or silicone liner. In a medium bowl, gently combine the softened cheese and chopped turkey.
Separate the crescent rolls into four rectangles (two rolls per rectangle) and unroll them onto the baking sheet. Press the perforated seams together with your fingers and then gently press each rectangle into a slightly longer shape.
Fold each long rectangle of dough over onto itself so that it becomes more of a square of dough instead of a rectangle. This will help when you seal it up later.
Place a heaping tablespoon of the turkey/cheese mixture onto the center of each square of dough, leaving about a 1-inch gap around the edges.
Place about a tablespoon of other desired Thanksgiving leftovers on top of the turkey. It will want to fall all over itself, but try to keep it in a mound as best you can.
Bring each corner of dough up toward the center and pinch the corners together. Gently press each seam closed on all four sides.
Bake for 18-20 minutes or until bundles are golden brown and dough is cooked through. Place bundles on a plate and drizzle with warmed gravy. Enjoy!
Yield: 4 servings
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