Creole Style Butter Marinade 
Lite Creole Seasoning 
Instant Brown Gravy Mix 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
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Get RecipeYour Thanksgiving dinner all wrapped up in one spring roll! This recipe by MADE by Marriah is not only a great appetizer preview or your Thanksgiving feast, but a perfect option for your leftovers!
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Ingredients
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3/4 – 1 Pound Boneless Turkey Breast Cutlets
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1 Ounce Tony’s Creole Style Butter Injectable Marinade
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1 1/4 Teaspoons Tony’s Lite Seasoning
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1/4 Teaspoon Garlic Powder
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1/2 Teaspoon Dried Sage
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1/2 Tablespoon Canola Oil or Olive Oil
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2 Cups Cooked Mashed Potatoes
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2 Cups of Cooked Stuffing
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1/2 Cup of Whole Berry Cranberry Sauce
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1 1/2 Cups of Canola Oil for Frying
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2 Tablespoons Tony’s Instant Brown Gravy Mix
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1 Cup Water
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12 Spring Roll Wrappers
- Clear
Directions
- Set oven to 375°F.
- Inject 1 ounce of Tony’s Creole Style Butter Injectable Marinade into turkey cutlets. Use 1 ouce of marinade per pound. Inject the marinade evenly into each cutlet.
- Once turkey is injected with the marinade, place turkey into a baking dish and drizzle with 1/2 tablespoon of oil to prevent turkey from sticking to the pan while cooking.
- Mix Tony’s Like Seasoning, garlic powder and dried sage together in a small bowl. Sprinkle seasoning evenly over the turkey.
- Once oven is up to temperature, place turkey into oven and cook uncovered for 12-15 minutes or until the internal temperature of the turkey has reached 165°F.
- Once turkey is done cooking, shred apart with forks.
- Lay out 12 spring roll wrappers onto a plate and cover them with a damp paper towel to prevent them from drying out.
- Lay one spring roll wrapper with corner pointing towards you out onto a dry flat surface on cutting board.
- Add 2 tablespoons of mashed potatoes, 2 tablespoons of stuffing, 1 teaspoon of cranberry sauce and 2 tablespoons of shredded turkey onto the corner of the spring roll wrapper.
- Bring the corner of the egg roll wrapper that is closest to you up and over the layers of ingredients and roll like a burrito tucking in the sides of the wrapper.
- Repeat for each spring roll.
- Set a large frying pan over medium heat and add in canola oil.
- Once oil is hot, add in spring rolls and fry for about 2 minutes per side or until golden brown. (Do not overcrowd the pan with the spring rolls – you’ll have to fry in batches.)
- As spring rolls are finished frying, set them aside on a plate.
- Now, set a saucepan over medium heat and whisk together Tony’s Instant Brown Gravy Mix and water.
- Bring up to a boil while mixing frequently. Once up to a boil, reduce heat to simmer and cook for 1-2 minutes. Set gravy aside in a bowl and use as a dipping sauce for your spring rolls.
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