Total Time
Prep 15 mins
Cook 30 mins

I am always being invited to get together's this time of year and I try to bring this recipe at least once during November and again in December. It's a real hit, it's easy and it's Turkey and Dressing. This goes over very well during this time of year. Kids even love it. My grandmother had been making this for years, but not with all the shortcuts we have at hand now. I added some things to it, and deleted others. I like to use the Foster Farms Oven Roasted Turkey Breast Slices that I can get at Costco, but you can use any (please use real Turkey breast slices) Turkey breast that you like. I also like to use the McCormicks California coarse Blend Garlic Powder with parsley. I use the Stove Top Stuffing, but you can use another if you prefer it.

Ingredients Nutrition


  1. Pour the contents of both boxes of stuffing into a large bowl, add the butter in small knobs, the soup, celery, onion, water chestnuts, garlic powder, celery seed and the hot water. Mix well. If you prefer a drier dressing you can decrease the water by 3 Tablespoons.
  2. Lay out one slice of turkey, place about 1/4 cup of the stuffing mix into the center of the turkey and roll it up.
  3. Place the roll into a 9x13 baking dish lightly sprayed with cooking spray, seam side down.
  4. Do this with all the Turkey slices. (You should have eight rolls).
  5. You will have leftover stuffing, that you can scatter around the pan.
  6. Mix the Turkey gravy using the directions on the package and pour over the rolls.
  7. Bake in a 350 Degree oven for 30-40 minute or until the gravy in the center of the pan is hot and bubbling.
  8. If you are making this for a large crowd you can cut the rolls in half, you can also double this recipe very easily.
Most Helpful

I thought this was very good -- I got turkey from the deli cut about 1/4 inch thick. It was very easy to roll that way. This was such an easy recipe to put together and came out great. Would definitely make again.

evil stamper January 26, 2009

This recipe was great. My wife and I ate almost all of it. Well, I ate almost all of it and she helped a little. I ate the rest for lunch the next day. I will probably cook this every other week or so. Easy to make but it tastes like you worked all day on it.

coachbissett December 12, 2008