Turkey & Stuffing Rolls

One of my favorite blogs is A Year in the Kitchen. I have so many starred recipes from Ashlee. This is just the latest one. Once Fall hits, I immediately think of Thanksgiving, my favorite holiday. This is pure genius and a great way to have Thanksgiving dinner any time of the year. I did cheat and buy a package of gravy mix, but next time I will make my own. I'll have to rate this one a 10!

Served with Pumpkin Mousse for dessert.

Adapted from: A Year in the Kitchen

Ingredients:
4 slices of Honey Turkey Breast sliced very thick
6 mushrooms (I was in such a rush last night, I completely forgot about the mushrooms)
1 carrot
1 celery stalk
1 onion
2 garlic cloves (forgot this, too)
Salt and Pepper
1 tsp. poultry seasoning
2 c. cornbread stuffing crumbles (pepperidge farm)
1 c. chicken stock
1 egg

Gravy:
1 tbsp. butter
1 tbsp. flour
1 c. chicken stock
1 tsp. gravy master
Fresh black pepper

Directions:
Preheat oven to 325 degrees.

Preheat a large nonstick skillet to medium high.

In a food processor, grate all vegetables, then dump into the pan. Season with salt and pepper, sweat vegetables for 8 minutes. Turn off heat.

Add poultry seasoning and cornbread crumbs. Toss to combine. Add chicken stock a bit at a time, until desired consistency is reached. Add egg and mix quickly so it doesn't scramble in the hot pan.

Place a slice of turkey on the board, spoon in some stuffing, roll and place in a baking dish. Finish with all turkey and stuffing (We got 6 slices of turkey for 1 lb.).

Turn skillet back on medium. Add butter, melt, add flour, and whisk to cook. Add stock, gravy master, and lots of black pepper. Whisk until it is thick, then pour over turkey.

Bake for 30 minutes, covered.