Best 6 Stuffing Rolls Recipes

BEEF ROLLS WITH HAM AND VEGETABLES STUFFING

Steps:

• Combine 1 cup onion, bacon and carrot in heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes. Mix in ham, then breadcrumbs. Cool filling completely.
• Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle. Spread 1 1/2 teaspoons mustard over each beef slice. Spoon 3 tablespoons ham mixture onto center of each slice. Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides. Place 1 pickle wedge parallel to 1 long side on each beef slice. Fold in short sides. Roll meat over pickle jelly roll style, enclosing filling completely. Secure with toothpicks. (Can be made 4 hours ahead. Cover and chill).
• Melt butter in heavy large skillet over medium-high heat. Add 1 cup onion; sauté until golden, about 8 minutes. Mix in paprika. Add beef rolls; turn to coat with butter. Add broth; bring to boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.
• Using tongs, transfer beef to platter. Tent with foil. Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.
• Remove toothpicks from beef. Top meat with sauce and serve.

STOVE TOP STUFFING CHICKEN ROLLS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Mix together stuffing and water; let stand for 5 minutes. Stir in eggs.
• 3. Spread mixture on pounded chicken to within 1/2 inch of the edges. Roll chicken up and place seam side down in a 9" X 13" baking dish.
• 4. Mix soup and milk; pour over chicken. Sprinkle with paprika.
• 5. Bake for 30-35 minutes.

CHESTNUT, BACON AND SAGE STUFFING ROLLS

Steps:

• Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5-6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
• Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
• Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.

CAJUN CORNBREAD STUFFING EGG ROLLS

Steps:

• Place a large skillet over medium-high heat with the butter. Once melted, add the Andouille sausage and cook, stirring often, until rendered and crispy. Add the onion, garlic, carrot, celery, and bell pepper. Cook until the vegetables have softened, about 8 minutes. Season with the Cajun seasoning.
• Transfer the mixture to a large bowl and let cool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix until well combined. If the mixture appears to be too dry, add a bit more chicken stock. Let cool completely.
• Working with one egg roll wrapper at a time, lay it down so a point is facing you and it looks like a diamond. Fill the center with about 2 tablespoons of stuffing. Then bring the two side points into the center and roll into a tight log. Seal the end with a bit of water mixed with the cornstarch. Continue filling and rolling the rest until all the stuffing has been used.
• Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the egg rolls in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy for dipping!

CABBAGE ROLLS WITH MEAT STUFFING AND WILD MUSHROOM SAUCE

Steps:

• Preheat the oven to 350°F/180°C/gas 4.
• To make the cabbage rolls:
• Fill a large pot-one in which you can submerse a whole head of cabbage-with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle with spoons or tongs.) Add the first head of cabbage and parboil for about 10 minutes. Remove and let it drain in a colander in the sink until just cool enough to handle. Meanwhile, cook the second head of cabbage, drain, and cool.
• Gently pull the outer leaves off each cabbage. (Some of these might be soggy or torn.) Set these aside to line the baking dish. It helps to cut off some of the coarse stem at the beginning and while peeling off the leaves. Your goal is to have 12 to 16 perfect medium to large leaves in which to roll the stuffing. Set aside the small leaves for lining the baking dish as well. If you can get more than 16 leaves to stuff, do so-you can never have too many little doves. Pat each leaf dry and set aside on a kitchen or paper towel.
• In a small frying pan, melt 2 tbsp of the butter over medium heat, add the onion, and cook until lightly browned. Remove from the heat and put the onion, rice, and chopped meat into a food processor; season with salt and pepper; and whirl until well mixed. You want to be careful not to overprocess the filling-it should have the consistency of raw meatballs, and not be mushy.
• Lay out the "choice" cabbage leaves on a work surface and divide the filling among the leaves: The exact portion size for each one will depend on the size of the leaf. (I dollop the filling on with a tablespoon, placing it near the bottom of the leaf). If any stem remaining on the leaf seems especially tough or thick, you can pare it down with a vegetable peeler. Roll the leaves up, folding in the sides and ends so the stuffing is enclosed.
• Line the bottom of a 9-x-12-in/23-x-30.5-cm baking dish with any leftover cabbage leaves. (If, after lining the dish, you find you still have a lot of leftover leaves, store them in the refrigerator and eventually chop them, cook in butter, and season with salt and pepper to serve as a side dish for another meal!). Rest the rolls on top, seam-side down; they can be crowded together, just so long as they don't overlap. If you run out of room in one baking dish, start a smaller, second one, lining it the same way.
• Pour in the chicken broth (it should come about a third of the way up the sides of the rolls, and not submerge them). Dot the tops of the rolls with the remaining 3 tbsp butter. Bake for 40 minutes to 1 hour, or until the tops are golden and slightly crispy.
• Remove the cabbage rolls to a platter and keep warm (you can tent them with foil and keep them in the turned-off oven). Discard the leaves lining the baking dish, but reserve the broth, which will be added to the mushroom sauce.
• To make the wild mushroom sauce:
• Soak the dried mushrooms in the boiling water for at least 30 minutes, until softened. Strain the soaking liquid through a fine-mesh strainer lined with a paper towel or cheesecloth, placed over a bowl. Squeeze the mushrooms until the juices are all extracted. Set the liquid aside. Rinse the mushrooms with cold water, pat dry, and coarsely chop.
• In a large frying pan, melt the butter over medium heat and cook the onion until translucent. Add the chopped fresh mushrooms and soaked dried mushrooms, and cook, stirring often, until all the mushrooms are soft and golden.
• Sprinkle the mushrooms with the flour, season with salt and pepper, and stir constantly until the mushrooms are well coated. Slowly add the reserved mushroom soaking liquid, continuing to stir until all the liquid is blended in and has thickened. Add the wine, cream, and any broth remaining in the pan in which the cabbage rolls were cooked, adding each one separately, stirring constantly, and allowing the sauce to thicken before adding the next. Add the lemon juice and lower the heat. Simmer the sauce for a good 15 minutes or so, until thick and rich. If the sauce is still too thin after 15 minutes, raise the heat and cook at a gentle boil, stirring, until reduced further.
• When ready to serve, pour the mushroom sauce over the cabbage rolls, and serve immediately.

TURKEY AND STUFFING ROLLS

Steps:

• Mix turkey, butter, cream cheese, thyme, salt, pepper and onion. Press each Texas roll or 2 dinner rolls combined into 5-inch circles. You will have 12 circles. Divide filling equally and place in the center of each circle. Pull edges up around filling and pinch together to seal. Crush herb bread stuffing into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.