Leftover Turkey Cranberry Dinner Rolls
Nonstick cooking spray
1 pkg of Dinner Rolls
2 cups diced turkey, cooked
1 cup cranberry sauce or relish
6 slices Swiss cheese
6 tbsp butter
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1/2 tbsp dried minced onion
salt, to taste
pepper, to taste
1 tbsp parsley
1 cup Parmesan cheese
Preheat oven to 325 F. Cover 9-by-13-inch baking pan with foil and spray with nonstick cooking spray.
Remove rolls from package in one piece, cutting entire slab in half lengthwise to create one half of “tops” and one half of “bottoms.”
Place bottom half in foil-covered pan and layer with turkey, cranberry sauce and Swiss cheese. Add top half of rolls.
In microwave, melt butter and whisk in mustard, Worcestershire sauce, onion and salt and pepper, to taste. Pour evenly over rolls.
Cover with foil and let sit 5-10 minutes then bake, covered, 20 minutes. Uncover and bake 5 minutes.
Sprinkle with parsley and Parmesan cheese. Slice into individual rolls.
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Roasted Garlic Whipped Feta Crostini
1 bulb garlic (about 12 cloves)
4 tbsp olive oil, plus additional for drizzling, divided
1 1/2 tsp salt, divided
1 1/2 tsp pepper divided
32 baguette slices
8 oz feta cheese
1/2 cup whole milk, plus additional, if necessary (optional)
2 tbsp lemon juice
1/2 cup pomegranate seeds
1/4 cup parsley, minced
Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.
Find more holiday recipe inspiration at MilkMeansMore.org.