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TURKEY, STUFFING AND CRANBERRY SAUSAGE ROLLS

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TURKEY, STUFFING AND CRANBERRY SAUSAGE ROLLS

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Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Yield: 8

If you have leftover turkey and stuffing, this recipe is a great way to use them up. The flavour-packed with an excellent combination of savoury and sweet filling is rolled up in a flaky puff pastry. These turkey, stuffing, and cranberry sausage rolls have been my top go-to on-the-go meal and snack. If you have not tried these rolls yet, you should! But, do not be deceived by the sausage. The sausage here is the ground or chopped meat combined with other ingredients and seasonings. Super easy to make using leftover stuffing, turkey, and additional ingredients that you can find in your pantry.

INGREDIENTS

1/2 c. leftover stuffing

1 c. leftover cooked turkey meat, chopped

1 Egg, beaten with a teaspoon milk

1/4 c. leftover cranberry sauce, strain off any juice

1 sheet frozen puff pastry, defrosted per package instructions

HOW TO MAKE TURKEY, STUFFING, AND CRANBERRY SAUSAGE ROLLS

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: Using parchment paper, line a baking sheet.

Step 3: Place the turkey, stuffing, and cranberry sauce in a bowl. Mix well until blended.

Step 4: Onto a floured surface, fold the pastry out to 16 x 9-inches (4 x 23 cm), then slice it in half lengthwise.

Step 5: To the closest edge to you, add 2 tbsp of the turkey mix. Then, brush the edges directly opposite to you with the egg wash. Now, over the filling, roll the pastry until it meets the egg wash edge. Ensure the seam is on the bottom.

Step 6: Onto the prepared baking sheet, place the rolls and brush each with the egg wash. Cut 3 slits on top of the rolls using a sharp knife for ventilation.

Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the rolls are golden brown.

NUTRITION FACTS:

Yield: 1
Amount Per Serving: Calories 458, Saturated Fat 7g, Cholesterol 58mg, Sodium 320mg, Carbohydrates 39g, Protein 12g

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