Thanksgiving Sushi is a creative idea to repurpose those Thanksgiving leftovers!
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I LOVE Thanksgiving! It's easily my favorite holiday. Because of my passion for cooking I find no better way to show my family how much I love them than with a wonderful home cooked meal! My Thanksgiving recipes have grown over the years to the point where I start preparing a few weeks before, making anything I can ahead of time and freezing for the big day. After all the preparation and the dinner is over, what do you do with ALL THE LEFTOVERS?
Thanksgiving Sushi is of course not really sushi, but a very clever name my husband thought of. This is the perfect way to use up those leftovers especially if you get up at the crack of dawn to brave the crowds and do Black Friday shopping. You can make this in 5 minutes, with no clean up! After all the dishes I do (my husband really does most of them) the last thing anyone wants to do is another elaborate dinner.
What Thanksgiving leftovers are needed for the recipe?
There are just a few basic leftovers needed to put the dinner together.
- Cranberry jelly or relish
You can use YOUR families favorites for this recipe! You could even use leftover ham instead of turkey, it’s that versatile.
Then you will need a block of brie and a roll of Pillsbury crescent dough sheets. The seamless sheet makes this recipe extremely easy! Line a cookie sheet with parchment paper, roll out the dough, and layer your ingredients. Now the fun part, starting at one end, roll the dough over the ingredients and keep rolling until you have your sushi roll. Pinch your ends together and trim any access dough. Bake in a 375 degree oven for 10-13 minutes or until pastry dough is golden brown. Let cool for a few minutes before slicing.
Make a cranberry drizzle for Thanksgiving Sushi
The finishing touch is a cranberry drizzle that you can whip up in a minute while the Thanksgiving Sushi is baking in the oven. Add a tablespoon or 2 of water to your cranberries and pulse in a blender. The water will help thin the cranberries to make them easier to drizzle. Pour the cranberries into a plastic sandwich bag, cut a corner off the bag and decorate your Thanksgiving sushi! I found it easier to slice into the rolls before putting on the cranberry drizzle.
- 1 package Pillsbury crescent roll sheets
- 1½ cup leftover stuffing
- 6 ounces leftover turkey
- 4 ounces sliced brie
- ¼ cup leftover cranberry relish or jelly
- 2 tablespoons water
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Open crescent roll sheet and layout on parchment.
- In middle of dough layer stuffing, turkey and brie in a straight line.
- Starting at one end roll dough over ingredients, forming a roll, pinch ends together and trim any access dough.
- Bake in oven for 10-13 minutes until golden brown.
- While baking make drizzle by blending cranberries and 1-2 tablespoons of water. Add to plastic bag.
- Remove roll from oven, allow to cool for a few minutes before slicing with sharp serrated knife. Then drizzle with cranberry sauce before serving.