It’s christmas, and what else could we do other another addition to our sausage roll variation. We’ve had breakfast rolls, falafel rolls, caramelised onion & bacon sausage rolls & now we have a fabulous turkey, stuffing & cranberry roll perfect for the festive season.
As well as being a fabulous treat in the days leading up to christmas (| mean they’re basically a mouthful of christmas dinner wrapped up in pastry), these sausage rolls would be an ideal way to use up your leftover turkey, stuffing and cranberry sauce (which would only be left as a half full jar in the fridge for the rest of the year otherwise).
We used turkey sausages to make ours, purely for ease. We took the sausage meat out of the skins and shaped to the thickness we wanted (about 5 sausages). However, we have tried and tested both turkey mince and leftover turkey as well and both turned out just as delicious. With the turkey mince we added a little egg to bind the it together with some seasoning for extra flavour. When using up leftover turkey just shred the cooked meat and lay on the pastry, using as much or as little as you’d like.
This recipe made 16 sausage rolls at approx 2″ in length, but slightly larger or small sausage rolls work just as well, depending on how many mouths you want to feed, for a party it’s great to keep them bite sized. The other fantastic plus about this recipe is how quick it is! They take 10 mins to prep (if that!) then about 25 mins in the oven, leaving plenty of time to partake in festive activities (for example drinking mulled wine) and takes some of the stress out of christmas party hosting!!
- 250g puff pastry
- 300g turkey (sausages, mince or roast)
- 200g pre made stuffing
- 150g cranberry sauce
- egg wash
- Roll out the puff pastry into a large rectangle approx. 2-3 mm thick and cut in half length ways.
- Create 2 long thin sausages out of the turkey sausages, mince or leftover turkey in the centre of each length of pastry.
- Next you want to do the same with the stuffing next to your turkey to create two layers of the filling side by side.
- Add a thin (or thick) layer of cranberry sauce along the side of the turkey and stuffing.
- Roll the 2 halves into long sausage rolls and cut into pieces of your desired size, we chose to do medium sized ones, but bite sized ones are great for a party.
- Slice two diagonal slits into the top of each roll to allow steam to escape.
- Finally, egg wash the pastry before baking at 220°c for 20 mins, or until golden brown and cooked through.
We really loved how these sausage rolls turned out, and will certainly be making them again over the festive period. They work really well with the stuffing as a layer surrounding the meat and cranberry but would also be just as tasty if you wanted to just mix all the fillings up in a bowl.