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Gourmet Chicken Bundles |
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Serves: 12
Print this Recipe
Serving: 1 Texas roll
12 Rhodes Texas Rolls, thawed but still cold
2 tablespoons butter or margarine
1/2 cup onions, chopped
8 ounces fresh mushrooms, sliced
1/2 pound sausages, uncooked
1/2 teaspoon sage
1/2 teaspoon allspice
1 egg, separated
1 pound cooked turkeys, cubed
Whole sage leaves
In a skillet melt butter. Sauté onions and mushrooms and set aside. In a bowl, combine uncooked sausage, sage, marjoram, allspice and egg yolk. Mix well. Add turkey and onion mixture. Combine two rolls and flatten into an 8-inch circle, prepare 6 circles. Divide turkey mixture evenly between the circles. Fold dough over filling and pinch ends together. Place pinched-side down on a large sprayed baking sheet. Brush with beaten egg white. Place 3 whole sage leaves on top, if desired, and brush again. Bake at 375°F for 30-35 minutes or until golden brown.
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