OK, due to popular demand (don’t ask how this got started, but it has something to do with Mark and Twitter), here is my recipe for Turkey Roll. The stuffing is rolled up in the meat! So, I guess the recipe keeps with the theme of the blog by allowing you the taste of an entire Thanksgiving meal with much less effort. This is not my photo, but it does represent the recipe well. 

Ingredients

• 1 beaten egg
• 1/2 cup quick-cooking rolled oats
• 1 pound ground raw turkey
• 1/4 cup chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup butter
• 1/2 tsp ground sage
• 1/4 tsp thyme
• 2 cups bread cubes, toasted–
  I usually make my own bread cubes from bread that I have made (pumpernickel and oatmeal bread work great).
• [bacon slices, optional]
• [salt and pepper]

In a bowl, combine egg, oats, 1/2 tsp salt, and 1/8 tsp pepper. Add turkey; mix well (NOTE: it will be mushy).
On waxed paper or parchment paper pat mixture to a 12×9 inch rectangle

In saucepan cook onion and celery in butter till tender
Stir in sage, thyme 1/8 tsp pepper and dash salt
Toss with bread cubes and 2 tablespoons water

Spread the stuffing mixture on top of the meat mixture

Roll up meat, jelly-roll style. Press edge to seal
(NOTE: you have to use the paper to help you “roll” the meat, you can’t lift the meat from the paper and roll it like a pie crust. Use the waxed/parchment paper between your fingers and the meat.)

Transfer roll, seam side down, to greased baking dish (again, keep using the parchment paper to help you). Halve bacon strips crosswise, lay atop turkey roll.

Bake uncovered, in 325º oven 55 to 60 minutes.

MUFFIN OPTION: Instead of baking the entire roll in the oven, you can cut the roll into “wheels” to put in a muffin tin (with paper muffin liners). You will have to mold the cut “wheel” a bit to fit in the muffin cup. One “log” will usually equal about 12 “muffin” size turkey rolls. These require less cooking time (I don’t remember exactly how long… “cook until done”!). Just before serving, I sprinkle some shredded cheddar cheese on top of these turkey “muffins” and then return to the oven until the cheese melts.

I usually double or triple the recipe and make more than one roll-up at a time.