Directions:

Harvest Rolls:
Preheat a deep-fryer to 375 degrees F. (Can use skillet with oil on medium- low heat)

Take leftover dressing or HeavenLEE Cornbread Dressing and chicken (or turkey).

Layer dressing and meat in eggroll wrapper ensuring the ingredients are rolled tightly inside the wrapper. Be sure to bring the sides together so the egg roll is tight. Before the final wrap, use your finger to spread some water at the edge of the wrapper to seal the edges of the eggroll. Set the finished egg rolls on a platter until ready to fry.

Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes.

Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter.

Serve with Cranberry Dipping Sauce.

Easy Cornbread:
Heat oven to 400 degrees F

Grease 8 or 9 inch baking pan.

Combine flour, cornmeal, sugar, baking powder and salt.

Stir in milk, oil and egg, mixing just until dry ingredients are moistened.

Pour batter into prepared pan.

Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.


HeavenLEE Cornbread Dressing:
Preheat oven to 350 degree F

Place toasted bread and cornbread in a large mixing bowl.

Heat a large skillet over medium-high heat. Add the sausage and cook, stirring, breaking into pieces, until beginning to brown, 5 minutes. Add the butter, onion, celery and bell pepper. Continue cooking until the sausage is browned and crumbled, about 5 minutes more. Remove from heat.

Add the sausage mixture to the bowl with the toasted bread and cornbread. Add the poultry seasoning, sage, granulated garlic and pepper.

In a medium bowl, whisk together the eggs and chicken broth. Add to the bread mixture and gently toss until thoroughly combined.

Transfer the sausage mixture into a roasting pan. Bake at 350 degrees for approximately 50 minutes to 1 hour (depends on oven wattage.)


Cranberry Dipping Sauce:
In a medium saucepan, over medium-low heat, add orange juice, brown sugar and granulated sugar. Cook and stir until the sugars dissolve.

Stir in cranberries and orange zest, and bring to a low boil. Simmer uncovered for 8-10 minutes or until cranberries begin to pop.

The sauce will thicken as mixture cools. Blend cranberry sauce until smooth.