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An iconic Indian snack, the bread roll, gets an American makeover! Switch the traditional potato masala stuffing with Thanksgiving leftovers and Thanksgiving Bread Rolls are born.
What is a Bread Roll?
Growing up in India, I have spent many Sunday breakfasts and numerous coffee times munching on and relishing bread rolls. A spicy, flavorful potato masala (almost like this one) is first stuffed inside a soft slice of bread. Then form it into a roll and deep fry. Remove with a slotted spoon. These bread rolls taste great served with ketchup or mint cilantro and tamarind chutneys. This thanksgiving bread rolls idea was born out of my typical inability to throw away perfect tasting leftovers. And here we are!
There are two main components to this recipe - the bread and the stuffing mixture. And needless to say, you have to make wise choices with each. I chose classic white bread made with Whole Wheat for this recipe. The bread I used is made with USDA organic whole grains, is baked using renewable wind energy, and is plant based. These are enough reasons to get this environment loving, sustainability scientist excited about a product. This bread is the yummiest organic bread that is specially created for picky eaters. It is a great source of nutrients like Vitamin A, D and E.
Just trying to convince you that we can make healthier choices even when buying classic white bread...who would have thought? These make sure that you get the nutrition you need along with a taste that you’ll love. But feel free to use any kind of bread that makes your skirt fly up...just not the crusty kind.
The stuffing mixture
As far as the stuffing is concerned, I took inspiration from a potato based mixture of a traditional bread roll and switched it to a stuffing with all the Thanksgiving flavors. Mix together leftover mashed potatoes and roasted turkey, and add some grated cheddar cheese. Then stuff it into a slice of bread, shape into a roll, deep fry, and serve with leftover cranberry chutney. Do you think anything can be easier than this? Making the best use of those Thanksgiving leftovers and turning them into something completely different and outrageously delicious. Crunchy on the outside with soft, luscious and creamy mashed potatoes and super flavorful roasted turkey cubes dotted throughout. Sooooo good!!! I used garlicky, creamy, thyme mashed potatoes and oven roasted turkey breast for this recipe.
Here is your hand dandy printable:
Thanksgiving Bread Rolls
- 6 to 8 slices White Bread
- 1 cup Leftover mashed potatoes see notes
- 1 cup Leftover roasted turkey very small cubes, see notes
- ¼ cup grated cheddar cheese
- Salt and pepper to taste
- Oil for frying
- Leftover cranberry chutney/sauce for serving
- Pour the oil into a large heavy bottom pan and heat over medium heat.
- While the oil is heating, mix the mashed potatoes, cheese, and cubed turkey and season to taste, if needed. This is your stuffing mixture.
- Pour some room temperature water in a shallow bowl. Take a slice of bread and wet it very slightly with some water using your fingers. This makes it easier to work the bread and form it into a roll.
- Hold the wet slice of bread in your non-dominant hand and add about 2 tablespoon of the prepared stuffing mixture to the bread slice. Using both hands, cover the stuffing mixture with edges of the bread slice so that the mixture is completely encapsulated by the bread, like a cocoon,
- Repeat until all the mixture is used up to make 6 - 8 bread rolls.
- When the oil is hot, fry the bread rolls in batches, turning occasionally, until golden brown, about 60-90 seconds on each side.
- Once golden brown, using a slotted spoon, carefully transfer the fried ravioli to a paper towel lined plate to drain.
- Serve warm with cranberry chutney or ketchup for dipping.
If you make these Thanksgiving Bread Rolls, please leave a comment and/or give this recipe a rating! I love to hear from you guys. And if you do make this recipe, don’t forget to tag me on Instagram and Facebook! I love to look through your creations!!
Love – Vaishali
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