Whether you are hosting Thanksgiving or plan to attend a "Friendsgiving" these two simple recipes by Chef Billy Garcia of Billy G Catering are sure to be crowd favorites.
The Thanksgiving egg rolls can also be made the day after your feast with leftovers.
THANKSGIVING EGG ROLLS
1 cup turkey
1 cup ham
1 package egg roll wraps (can be found in produce section at grocery store)
1/2 lb of Swiss cheese
1 cup cranberry sauce
Lay out the egg roll wraps and brush the edges of the wraps with a little water.
Add 2 tablespoons of the turkey, two tablespoons of ham, and one slice of swiss cheese onto each wrap. Roll tightly and tuck the sides of the wrap in. Before the final wrap, use some water to seal. Fry egg rolls at 350 until golden brown approximately 4 to 5 minutes.
APPLE PIE BREAD PUDDING
1 loaf brioche bread
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon cinnamon
3 granny smith apples, peeled and chopped
1 cup brown sugar
1/2 stick of butter
1 cup caramel sauce
Preheat oven to 380°F. Slice the bread into one inch cubes. In a bowl, combine the eggs, heavy cream, vanilla, and cinnamon, stirring until smooth. Add the bread to the milk mixture and mix with your hands until the bread has evenly absorbed the milk mixture.
In a pan, combine the butter, apples, and brown sugar. Sauté and mix the apple mixture with the bread in the bowl. Spread the mixture evenly in a baking pan.
Bake for 30 minutes, until edges are brown. Cool, slice, then serve and drizzle with caramel sauce.