Due to the lack of posts over the last few months one may think I have either fallen off the grid, or just not made anything worthy of sharing. While the latter of the two is partially true, there are some good things that have come out of my kitchen recently and I plan on sharing all of them soon.
Since I still have Thanksgiving on the brain, mainly due to the leftovers from the 20 pound bird I cooked still lurking in the fridge, I am going to share how I used some of the leftovers, in what I would consider a genius way, a ball of course. The beauty of this one is that you can really put anything in it you like. Mine was filled with Turkey, stuffing (which had sausage and Kale in it), and some cream of mushroom soup since the green bean casserole had been eaten up. Potatoes, gravy, or sweet potatoes all could be great adds. Keep this one in mind for those Christmas leftovers!
Ingredients
2 cups chopped leftover turkey
2 cups shredded mozzarella cheese
1 10oz can cream of mushroom soup
2 rolls crescent sheets
Mix all ingredients excluding crescent rolls in a bowl, chill at least 1 hour. Roll out crescent sheet and cut into 16 even squares. Place a spoonful of filling in the middle of each and form into a ball. Bake at 350 degrees for about 25 minutes or until browned. Eat with leftover warmed gravy or cranberry sauce if desired.
