I developed this recipe for people who do not cook so that they would have a simple put together recipe for thanksgiving. There are lots of options with this and because it is so flexible it can fit a lot of different tastes. Never will Deli meat replace cooking your own turkey but for some of you that is still a big step. I hope you take this recipe and add your favorite flavors and textures to the filling and make it your own.

Preheat oven to 375


6 slices- ¼ inch thick sliced Deli Turkey

** I used Mesquite Smoked but there are lots of flavors to choose from. This amount of turkey can be reduced as 10 pieces will feed a lot of people and 5 cut in half after stuffing will be 10 portions. So figure out how much you need before you start.)

1 package pre cooked quinoa (8 oz)
1 tart apple, cubed
1/2 C dried cranberries
1/4 C chopped pecans
Salt and Pepper to taste
¼ teaspoon thyme (optional )
¼ teaspoon Marjoram (optional )

In a large bowl, combine quinoa, apple, cranberries, pecans and seasonings. If desired, you may add an egg to use as a binder. Set aside.

Bring one box of chicken or turkey stock to a boil. Dissolve 2 T arroroot into 1/2 cold water or broth. Pour into boiling stock and stir until thickened slightly. Add seasoning of choice, to taste. We like marjoram, rosemary and thyme!

Lay a slice of turkey flat on the counter or clean cutting board. Fill with about 1/4 C mixture. Gently roll up and place seam side down in a greased baking pan. Repeat with remaining turkey slices. Top with 1/2 the gravy and bake at 375 for 25-30 minutes or until fruit is tender.

Allow to rest 10-15 minutes for everything to settle and for the gravy to thicken slightly.