Thanksgiving Bread Rolls
An iconic Indian snack, the bread roll, gets an American makeover by switching the traditional potato masala stuffing with Thanksgiving leftovers and Thanksgiving Bread Rolls are born.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
I used creamy herb and garlic mashed potatoes. Make sure your leftover mashed potatoes are well seasoned and flavorful. The flavor of your stuffing mixture will depend on your mashed potatoes.
If you don't have leftover roasted turkey, you can also use store-bought.