Fat is limited in this stew made using ground turkey, but flavor is not! With bread and butter, serve this simple slow cooker recipe!
| Prep Time: | 10 mins |
| Additional Time: | 7 hrs 50 mins |
| Total Time: | 8 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 kosher dill pickles, patted dry
- 2 (8 ounce) packages cream cheese, softened
- 2 ½ ounces thin-sliced beef luncheon meat
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Spread or pat cream cheese onto each slice of meat.
- Dotdash Meredith Food Studios
- Wrap 2 sheets of meat around each pickle.
- Dotdash Meredith Food Studios
- Refrigerate pickles overnight, and slice before serving.
- Dotdash Meredith Food Studios
- The recipe submitter suggests using Buddig® beef, but feel free to use your favorite thin-sliced ham or corned beef.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 1995 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I make these every so often. We love them, never any leftovers 🙂
The recipe does not indicate, but you need to dry the pickle with a paper towel before spreading with cream cheese or the cheese does not stick to the pickle. I have made these for years, love them!
Simple and easy to make. Delish!!!! Will be making these for super bowl
In Minnesota these are a favorite. I’ve not made these with beef before and will definitly try it. To make the job much easier, pat the meat dry and spread the cream cheese on the meat.
I’ve been making these for 40+ years. They are a family get together staple. I use baby dills for mine.
We like to take dried beef (used for Chip beef) Spread cream cheese on it and roll it around a green onion. It has even more taste than ham. YUM
Easy to make! I have taken this to parties many times and I come home with no leftovers!
Low rating due to wifey not liking pickles anyway, but I liked the different tastes together. I put the cream cheese on the meat and then put the pickle on top before rolling them together. Seemed to work well. I got impatient and had one right away. They probably will be better after the recommended overnight chill.
These were a huge hit at my Super Bowl party. Everyone from 2-59 gobbled these up. Only change I did was to spread the cream cheese on the meat (easily done with it softened) instead of the pickle and by the end I made 9 and still had some left from only one package. I personally wouldn’t use 2. Next time I’ll use thicker meat possibly but honestly this easy and cheap appetizer is awesome as is. Thank you.
One of my favorite appetizers! Spread the cream cheese on the meat, place toothpicks through the meat into the pickle, then cut in between the toothpicks. It won’t fall apart on you that way. Pat the pickles and the meat dry. It helps the cream cheese spread easier.
a favorite snack!
This is by far the most popular recipe my family has. For every occasion, people request we bring these. A couple of tips to make sure this is the best – use Claussen (or other high quality refrigerated) pickles, not the shelf-stable varieties, use chipped beef (not the low-sodium/-fat version), and use softened cream cheese blocks (not the whipped cream cheese). Sorry, shortcuts do not work with these. Be careful with whom you share them, because you WILL be asked to bring them all the time in the future.
If you want it to be REALLY easy, chop everything and mix it together. To add a little more flavor, add a packet of dry Italian or ranch dressing mix to the cream cheese mixture. Serve it in a bowl with crackers on the side.
I have been making this for over 30 years. I make it with Italian beef, squeeze cream cheese and baby dills, or rotisserie chicken cream cheese and spinach, or ham, onion and chives cream cheese and baby dills. Never have left overs.
I make this exact recipe but, I chop all of the ingredients (sometimes cubed ham), mix all together and add a little more pickle juice for wetter texture for an easy cracker or veggie dip. I always am asked for the recipe. Just an assembly variation
We make them and decided we like them with thin sliced ham. Never any leftovers.
I have been making these since the 70’s. People love them.
This was a delicious treat! I wanted to use roast beef but my budget called for cooked ham instead. I also used some deli turkey as well. When I was done, I cut the pickles into bite-sized rolls as shown in the pictures, and for additional flavor, sprinkled lightly with oregano, which gave them a hoagie-like flavor. They were yummy.
I have been making these for years! Here’s what I do: I use deli thin to med sliced ham. Spread the softened cream cheese on each ham slice (I use a paper towel and dry the ham slices so that the cream cheese sticks). Place a whole pickle (I buy the fattest whole dill pickles I can find) and roll up (may need to cut another pickle in half and add so that the pickle fills up the width of the ham slice). Chill and slice. These are the first thing gone at a party!
I used (chive flavored) whipped cream cheese to make it more manageable for spreading on the beef slices. I wrapped the beef around a pickle and secured with toothpicks. With a sharp knife these didn’t need refrigeration before slicing. This one is a keeper!
Delicious! Made exactly as is and they don’t need anything else! I’ve had these with ham before, but the roast beef really is fantastic! I ended up using 4 overlapped slices becauce the pieces were small. Super easy to make, and can easily be cut into small or large pieces depending on the crowd. As others have stated, it’s much easier to just spread the cream cheese on the meat instead of trying to spread it all over the pickle.