TURKEY ROULADES — turkey and vegetables, suspended in creamy bechamel, and rolled up in crepes — are my favorite way to serve the Thanksgiving leftovers. If you already have crepes in the freezer, this elegant dish will take you exactly 30 minutes to make and bake. Here’s the recipe, which I originally published one year ago:
Creamy Turkey & Vegetable Roulades
Ingredients for four servings:
8 crepes (here’s my favorite crepe formula)
2 cups leftover roast turkey, diced
1 1/2 cups leftover vegetables, finely diced (sauteed celery is divine)
2 cups Easy Bechamel, recipe below
A little milk, as needed
Easy Bechamel (you can make this in under 4 minutes):
1/4 cup cornstarch, blended to a smooth paste in a small amount of water
2 cups milk
4 Tbsp unsalted butter
1 cup grated Swiss or Gruyere Cheese
Seasonings – one pinch each of salt, freshly ground pepper, nutmeg and cayenne
In a medium saucepan, heat milk and butter until boiling; add cornstarch. Stir until thickened, about one minute. Remove pan from heat, and then add seasonings and 1/2 cup grated cheese. Stir until the cheese melts.
The Filling. Fold the diced turkey and vegetables into one cup of the bechamel. Then place 2 to 3 tablespoons of this filling on the bottom third of each crepe. Roll into a burrito shape, as pictured above, and place seam-side-down in the buttered baking dish. Bring the remaining cup of bechamel to a simmer, and thin it out with a little milk until the sauce just coats the back of a spoon. Drizzle bechamel over each crepe, and sprinkle grated cheese over all.
Advance Preparation: May be prepared to this point in advance; cover and refrigerate.
Baking: 25 minutes at 400 degrees. Bake in the upper third level of the preheated oven, or until just bubbling and the cheese on top has lightly browned.
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