Turkey Rolls Recipe
- 10 slices turkey
- 8 ounces cream cheese
- 6 ounces blue cheese, crumbled
- 8 ounces walnuts, chopped
- 1 stalk celery, finely minced
- Soften the cream cheese by letting it sit out for an hour or by zapping it in the microwave for a few seconds.
- Dice the walnuts and celery into fairly small bits. You can try using a food processor if yours will actually dice and not puree.
- Blend together the cream cheese and the blue cheese. Add the walnuts and celery and stir together.
- Layout some paper towels to work on. Place several slices of turkey on the paper towels. It is easier to make several at a time instead of one after another. At the shorter end of the turkey slices place about 2 heaping tablespoons of the filling in a log shape about the size of a roll of dimes. Be sure the filling goes evenly across the small end.
- Carefully roll up the turkey slice, spending some time at the beginning to be sure to make a uniform thickness. When each is completely rolled up, check the ends and pack in any filling that is coming out or add more filling to the ends; again to assure uniformity.
- Cover and refrigerate for at least an hour (or overnight) before slicing. This will make it easier to slice without the filling gushing out.
- Use a serrated knife and be sure to cut carefully to keep the shape intact. First cut each roll in half then each of those in half. Display the rolls on a platter with the cut ends up.