Victoria Hamilton - Vintage Kitchen 04 - No Mallets Intended (28 page)

Hello and Happy Holidays, whatever holiday you may be celebrating! If you’re like me, you always have lots more turkey left after Thanksgiving than you know what to do with. Of course I make soup with the carcass, but the white meat languishes after everyone is fed up with turkey sandwiches. In the fifties, thrifty cooks didn’t waste a morsel, and with larger families, they were looking for ways to make protein stretch. Too much chicken became Chicken a la King or Creamed Chicken on Toast, but what about turkey?

I found a great old Betty Crocker recipe and made a bunch of changes, so here is my adapted version of their turkey roulettes!

Turkey Roulettes

Adapted from a Betty Crocker recipe from the 1950s

DOUGH

2 cups sifted all-purpose flour

3 teaspoons double-acting baking powder (Note from Jaymie: I made twice, using regular baking powder once, and then double acting. I didn’t notice much difference, though the double acting baking powder may have made the roulettes a little more tender.)

¹
⁄
₄
teaspoon salt

4 tablespoons shortening

²
⁄
₃
–
³
⁄
₄
cup milk (enough to make soft dough)

FILLING

1
¹
⁄
₂
–2 cups leftover turkey (or chicken), chopped into bite-sized pieces

2–3 tablespoons gravy

You could also use in the filling:

Poultry seasoning aka stuffing seasoning or rubbed sage

Some leftover cranberry sauce, if desired, thinned

Leftover vegetables, like corn or diced carrots, or some sautéed diced onions

1—Put oven on to preheat at 425 degrees Fahrenheit.

2—Sift flour, baking powder and salt together.

3—Cut in shortening using pastry blender or two knives until mixture looks like dry oatmeal.

4—Stir in milk until dough holds together, then knead very lightly on floured surface.

5—Roll the dough out until it makes a 9” × 18” rectangle.

6—Mix together turkey and gravy, then spread uniformly on the dough. If you want, you can drizzle some thinned cranberry sauce over it, or sprinkle some corn or other veggies or lightly sprinkle the whole with poultry seasoning. I’m not sure I’d do all of those things, but go for it if you want!

7—Roll up tightly, beginning at wide side. Seal well by pinching edge of dough into roll.

8—Cut into 12 slices, about 1½-inch thick, then arrange, cut side up, in well-greased pan, close together for roulettes with soft sides, or with spaces in between for roulettes with crusty sides. *Note: Mine didn’t spread as much as the photo from the recipe I used shows, so next time I think I will smoosh the rolls down in the pan a little before baking, just to make them spread out a little. I baked them apart, and the crust was a lovely golden brown.

9—Bake for 15–20 minutes. Serve with hot gravy, allowing at least 2 roulettes per serving.

This is essentially a tea biscuit or baking powder biscuit crust, so be sure the folks you are feeding
like
tea biscuits! I don’t really think of this as a dinner item, but I do think it is ideal for a luncheon with friends, or an afternoon get-together near Thanksgiving or Christmas. It would be awesome for a holiday pot luck!

Denver the Crabby Tabby told me that the filling was yummy, but asked why I wasted perfectly good turkey by putting it
in
something! Next time I’ll just give him some of the filling in a dish.

Hope you enjoy it!

So long for now from Jaymie’s Vintage Kitchen.

*
Original recipe found on this vintage site:
http://www.chronicallyvintage.com/2012/12/betty-crocker-delicious-vintage-recipe.html