Leftover Turkey Bombs
Leftover Turkey Bombs are everything you love about Thanksgiving dinner stuffed into soft and chewy stuffing-like biscuits all dipped in luscious gravy! They are stuffed with roasted turkey, mashed potatoes, cranberry sauce, ooey gooey Gruyere cheese and cream cheese. The filling alone is spoon worthy and would make a tantalizing dip, but add the biscuit dough spiked with sage, parsley and thyme, and you have one of the tastiest comfort foods you ever will devour!
Servings 36 rolls
Ingredients
Dough
- 1 1/2 cups warm chicken stock 110°-120°F
- 2 1/2 teaspoons active dry yeast 1 packet
- 2 tablespoons granulated sugar
- 4 cups all-purpose flour + 1/4 more for dusting counter
- 1 tsp EACH kosher salt, dried sage, dried parsley
- 1/2 teaspoon dried thyme
- 1 large egg
Filling
- 1 1/2 cups chopped roasted turkey
- 1 1/2 cup leftovers mashed potatoes
- 1/2 cup Cranberry Sauce
- 1 cup shredded Gruyere cheese
- 8 oz. Cream Cheese softened
- 1/4 tsp EACH salt, pepper
Serve with
- Gravy
- Cranberry Sauce
Instructions
- Preheat oven to 400°F.
- Pour warmed chicken broth into the bowl of a stand mixer fitted with a dough hook sprayed with nonstick cooking spray (see cook’s note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
- Meanwhile, in a medium mixing bowl, combine turkey, mashed potatoes, cranberry sauce, Gruyere, cream cheese, salt and pepper. Mix together until well combined.
- In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper, nonstick mat or spray with cooking spray. Set aside.
- Add flour, salt, sage, parsley, and thyme to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be very tacky when you pull it out of the mixer, not sticky.
- Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or so. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough (I use a pizza cutter but a butter knife will also work). Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
- Working with one piece at a time, roll each dough piece into a ball and then flatten it into a small circle. Add 1 1/2 tablespoons of filling to the center (I use a heaping tablespoon and eyeball it). Carefully pull each side over the filling, pinching the edges closed. Roll the dough into a ball.
- Place 12 balls on prepared baking sheet and brush each with egg wash. Bake at 400 degrees F for 12-14 minutes until the tops are golden. Repeat until dough is gone.
- The ooey gooey filling may escape some of your Thanksgiving Dinner Bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them. Serve with cranberry sauce and warmed gravy.
Notes
How to use store bought-dough:
You can make this leftover turkey recipe in no time using store-bought dinner yeast roll dough balls (such as Rhodes) in place of the dough recipe. The filling makes enough to stuff 36 dough balls, but you can certainly scale the recipe down and use less. You can also use store-bought biscuits but you will need to purchase quite a few packages to use up the filling, so I suggest the dough balls. To use store bought dinner yeast roll dough balls:- Thaw rolls until soft but still cold.
- Slice rolls in half, add filling to bottom rolls, top and seal tightly.
- Proceed to bake according to package directions.
TIPS TO MAKE LEFTOVER TURKEY RECIPE:
- I microwaved the chicken broth in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
- If your yeast doesn’t foam after 10 minutes, then throw it out. This means either your broth was too warm, or your yeast is too old. Yeast should be no older than 6 months. Repeat until your yeast blooms.
- You can mix the dough by hand if you do not have a stand mixer. Add chicken broth, yeast and sugar to a large bowl. Once the yeast blooms stir in the seasonings and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
- The dough hook is the best attachment to make the rolls. I always spray my dough hook with nonstick cooking spray. This allows the dough to come together without leaving half of it behind on the hook!
- The dough should be sticky but not so sticky that it clings to your fingers – just barely sticks. If your dough is too wet and is not pulling away from the bowl, add 1 more tablespoon of flour at a time until dough barely sticks to your fingers. Take care not to add too much additional flour or else your leftover turkey biscuits will be dry and dense.
- If the dough is too sticky to work with after adding the filling, you can spray your hands with nonstick spray. I suggest this instead of dusting your hand with flour because you don’t want to add more flour to the dough than is necessary.
- If you are making these without Thanksgiving turkey leftovers, then you can get ¾ lbs. roast turkey at the Deli counter and ask them to slice it ¼ inch thick and proceed to chop it yourself. You can also make your own mashed potatoes and season them with salt and pepper like you normally would.
- You can substitute the Gruyere cheese for either cheddar or swiss. I highly recommend Gruyere, however, for its superior melting ability and its mega creamy, sweet, slightly salty, nutty taste.
- A pizza cutter isn’t essential but makes slicing the dough super quick and easy.
- When you flatten the dough into a circle, don’t spread it because we want the dough to be thick. If you spread it too much, then the dough will be thinner in some places and more likely to let the filling escape.