You catch the smell through the steam vent and suddenly you are starving. You know that feeling when the kitchen starts to hint at something awesome cooking inside the pressure cooker. It’s kinda like a secret signal that your taste buds start doin’ a happy dance even before you lift the lid.
That steam carrying the scents of turkey, stuffing, and a little sweet cranberry is dang irresistible. It reaches your nose and you just gotta pause whatever you’re doin’ to savor the moment. You remember those holiday dinners but in a super easy-to-eat, portable way.
Inside the pastry, all those flavors mix together just right. The turkey chopped up with stuffing, cranberry sauce that’s just a little tart, and the golden brown puff pastry wrapping it all up. You’re about to cook somethin real good that feels like a warm hug on a chilly day, done fast with your pressure cooker and oven.
Why This Recipe Works Every Single Time
- The puff pastry crisps up perfectly in the oven after a quick pressure cooker steam, giving you crisp edges with soft filling.
- Combining leftover turkey, stuffing, and cranberry sauce blends familiar flavors in a new, exciting way.
- The pressure cooker keeps the turkey moist, so it won’t dry out during cooking.
- Rolling the sausage logs tight keeps all that good stuffing inside and easy to slice.
- The egg wash seals the pastry and gives it a beautiful golden shine.
- Using quick release and steam cues helps avoid overcooking and keeps textures right.
What Goes Into the Pot Today
- 1 sheet frozen puff pastry, defrosted per package instructions
- 1 cup leftover cooked turkey meat, chopped
- ½ cup leftover stuffing
- ¼ cup leftover cranberry sauce, strained off any juice
- 1 egg, beaten with a teaspoon milk for egg wash
- Optional spices if you wanna add a little kick, like sage or rosemary
- A pinch of salt and black pepper to taste
- Parchment paper for your baking sheet
- A baking sheet for finishing the rolls in the oven
- Some kitchen towel or paper towel for wiping hands clean
Each ingredient here brings that real taste of home. Puff pastry is your golden ticket to a flaky, buttery shell. Leftover turkey and stuffing give you plenty of savory filling, and the cranberry sauce adds just the right fruity tang. The egg wash helps seal and brown everything nicely. Plus you can easily tweak with herbs or spices from your pantry. It’s a recipe that’s forgiving but still feels special.
Your Complete Cooking Timeline
- Step 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep things from stickin'.
- Step 2 In a bowl, mix together the chopped turkey, stuffing, and cranberry sauce until everything’s well combined and you see little bits all mixed pleasingly.
- Step 3 Roll out your defrosted puff pastry sheet on a lightly floured surface and cut it into two equal rectangles, making sure the edges stay nice and clean.
- Step 4 Spoon the turkey mixture in a log shape along one long edge of each pastry rectangle. Don’t be shy, pack it good but leave room to fold.
- Step 5 Brush the edges of the pastry with the beaten egg wash, that helps seal your rolls tight once you start rolling.
- Step 6 Roll the pastry over the filling, pressing the edges gently but firmly to close it up. Then place the rolls seam-side down on the prepared baking sheet.
- Step 7 Brush the tops with more egg wash to get that shiny golden finish and cut each roll into smaller bite-size pieces or keep whole for a bigger serving. Make small slits on top so steam has room to escape while baking.
- Step 8 Bake for 25 to 30 minutes or until the pastry is golden brown and crisp to your liking. Let them cool just a little before digging in so the filling sets up.
Using quick release on the pressure cooker helps keep things from gettin’ soggy if you were to steam first. But since these rolls finish in the oven, you mostly rely on slow or natural release when you’re prepping other parts on the side. You’ll watch for those steam cues to know when your pastry is gonna get just right.
Smart Shortcuts for Busy Days
- Use pre-cooked turkey meat from your fridge or deli to skip the cooking step.
- Buy pre-packaged stuffing mix that you just gotta warm up for a fast fix.
- Defrost your puff pastry the night before so it’s ready to roll when you come home.
- Make extra cranberry sauce when you’re cooking other meals and stash leftovers in the freezer.
- Mix all the filling ingredients the night before and keep it chilled for easy assembly after work.
These little tips make the whole thing way less stressful. You can throw together the rolls real quick if your turkey and stuffing are ready to go. Prepping in advance means you get more time to relax and less time stressing the kitchen mess. And that’s always a win in my book.
Your First Taste After the Wait
That first bite is like a dang party for your mouth. You get the flaky, buttery crunch of the puff pastry with the warm, juicy turkey filling right under. It’s savory and soft with a hint of spice if you added any of your own.
The cranberry sauce sneaks in with its tangy sweetness, cutting through the richness of the meat and stuffing like a little spark. It’s a balance that hits all the right notes and makes you wanna go back for more.
As you chew, you sense the textures blend perfectly. The stuffing adds a little crumbly surprise, making every bite interesting. You’re reminded of holiday dinners but in a handy, handheld rollout that’s perfect anytime.
Making It Last All Week Long
- Keep your sausage rolls in an airtight container in the fridge. They stay good for about 3 to 4 days, perfect for quick lunches or snacks.
- You can freeze the unbaked rolls on a tray lined with parchment to keep shape. Once frozen solid, pop them into a zip-top bag. Bake them straight from frozen, adding a few extra minutes to the cook time.
- If you freeze baked rolls, wrap each tightly in plastic wrap then foil to lock in freshness. Reheat in the oven on a baking sheet to keep that pastry crispy.
Keeping your rolls fresh is easy with these methods. Fridge storage is great if you plan to eat them soon. Freezing before baking lets you prep ahead for busy weeks. Just remember the slow release when thawing any frozen package so you don’t lose that broth depth in flavor.
Everything Else You Wondered About
- Q What if I don’t have leftover turkey?
You can use cooked chicken or even a mix of ground meat instead, just adjust seasoning accordingly. - Q Can I make these gluten-free?
Sure thing. Use a gluten-free puff pastry or make a dough alternative if you’re up for it. - Q Do I have to use an egg wash?
The egg wash helps with color and sealing edges but you can swipe with milk or just bake plain if you gotta. - Q How important is making slits on top?
It’s pretty dang important so steam escapes and your pastry stays crisp, no soggy spots. - Q Can I freeze these rolls after baking?
Yes you can. Just wrap ’em well and reheat in oven so the crust stays flaky. - Q What’s the best release method for this recipe?
Quick release after any steaming to avoid soggy pastry and natural release if letting stuff settle before baking.
Turkey, Stuffing and Cranberry Sausage RollsJanette
Equipment
- 1 Mixing bowl for combining filling
- 1 Baking sheet for oven baking
- 1 Parchment paper to line baking sheet
Ingredients
Main ingredients
- 1 sheet frozen puff pastry defrosted per package instructions
- 1 cup leftover cooked turkey meat chopped
- ½ cup leftover stuffing
- ¼ cup leftover cranberry sauce strained off any juice
- 1 egg beaten with a teaspoon milk for egg wash
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the chopped turkey, stuffing, and cranberry sauce until well combined.
- Roll out defrosted puff pastry sheet on lightly floured surface and cut into two equal rectangles.
- Spoon the turkey mixture in a log shape along one long edge of each pastry rectangle.
- Brush the edges of the pastry with egg wash to help seal your rolls tight.
- Roll the pastry over the filling and press the edges gently to seal. Place rolls seam-side down on the prepared baking sheet.
- Brush tops with more egg wash and cut each roll into smaller bite-size pieces or leave whole. Make small slits on top.
- Bake for 25 to 30 minutes until the pastry is golden brown and crisp.
- Let cool for a few minutes before serving so the filling sets.
Leave a Reply