Thanksgiving Leftover Rollups
Now that Thanksgiving is here, and will soon be a thing of the past, we’ve all got one thing on the brain, right? Shopping! Lots and lots of shopping. Ok, ok, maybe that’s just me. Aside from Black Friday shopping, one thing that we can all agree is a time-honored tradition: leftovers. So many leftovers! Every year, it happens. The pull and push around exactly how much food to make for Thanksgiving; how much is the perfect amount? According to my mom; you make enough so that you can serve the exact same meal the following night. Most people probably consider that to be a tad too much, but for me, I’ve lived by that rule since it was taught to me many years ago.
There are so many things you can do with leftovers, aside from just portioning out lunches and dinners in plastic Tupperware, which seems never-ending after just a few days. One of my favorite post-Thanksgiving re-makes are Thanksgiving Leftover Rollups. These yummy and easily made rollups take some of those classics around the table such as Sweet Harvest Stuffing and Chris’s Cranberry Orange Sauce and combines them with some chicken I had in the fridge. I love using some of my leftovers from the Thanksgiving table and pairing them with everyday items which gives them new life. This dish, Thanksgiving Leftover Rollups, does just that.
I love using my leftovers from Thanksgiving table with some everyday items to give them new life. This dish, Thanksgiving Leftover Rollups, does just that.
- 3 Chicken Breast
- Cranberry Sauce
- Salt and Pepper To Taste
Preheat the oven to 375.
Butterfly each piece of chicken. Using a mallet or even a can of food (preferably a can you don't need!), pound the chicken until it flattens out.
Add a spoonful or two to the chicken. Roll the chicken up and secure using one or two toothpicks.
Ladle some of the gravy into the bottom of a baking dish and spread out evenly. Place each piece of rolled up chicken in a baking dish.
Sprinkle with salt and pepper. Cover each piece of chicken with the remaining gravy. Bake for 25-30 minutes, or until the chicken is browned on top and baked through.
Plate with gravy and top with cranberry sauce. (Be mindful with all that great taste to make sure the toothpicks come out before eating).