Turkey Cranberry Rolls with Gravy

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Turkey Cranberry Rolls with Gravy

Turn Thanksgiving leftovers into turkey cranberry rolls with gravy. Make savory homemade rolls with sourdough discard, cornmeal, and cooked turkey.

Prep Time3 30

Cook Time45

Course: Bread, Dinner

Cuisine: American

Servings:

Calories: 334kcal

Author: Lizzy Cascalheira

Ingredients

Dough

1 cup of broth chicken or turkey will do
1 cup buttermilk room temperature
½ cup sourdough discard
½ cup butter melted and cooled
1 tablespoon instant yeast
3 ½ cups all-purpose flour ½ cup plus a little more for the work surface if needed
½ cup cornmeal
1 teaspoon poultry seasoning
1½ teaspoons kosher salt

Filling and finishing

4 tablespoons salted butter soft
¼ cup mayonnaise
½ cup cranberry sauce
2 cup chopped cooked turkey I used ground turkey for this recipe
1 cup Stovetop Stuffing
Prepared gravy warmed, for serving
Freshly chopped parsley optional

Instructions

Mix the wet ingredients

In the mixing bowl of a stand mixer fitted with a dough hook attachment, combine the chicken broth, buttermilk, sourdough discard, cooled melted butter, and instant yeast on low speed

Add the dry ingredient

Gradually add the flour, cornmeal, poultry seasoning, and salt. Mix until a dough forms, then knead at the speed recommended for bread dough by your mixer manufacturer. If the dough is very sticky, let it rest briefly before adding extra flour a tablespoon at a time.

Let the dough rise

Gather the dough into a ball, place it in a lightly greased bowl, and cover. Choose a warm spot for the first rise and let the dough rise until doubled in size, approximately 1–1½ hours.

Prepare the filling and pan

Use 1 tablespoon of the melted filling butter to grease a 9×13-inch baking dish. Mix the mayonnaise, cranberry sauce, stuffing and chopped turkey in a small bowl. Refrigerate the filling until the dough is ready to shape.

Roll out the dough

Turn the risen dough onto a lightly floured surface and roll it into a 16×12-inch rectangle. Spread about 2 tablespoons of the soft butter. Spread the turkey mixture evenly over the dough, leaving a 1-inch border along the far long edge.

Shape the rolls 

Starting with the long side closest to you, roll the dough into a log. Gently pinch the seam closed.
Cut into 12 equal pieces and arrange them cut side up in the prepared baking dish, start with 3 rows.

Allow the second rise 

Cover with a clean kitchen towel and let the dough rest until the rolls are puffy and nearly doubled, approximately 45 minutes. Keep the filled rolls total time out of refrigeration under 2 hours before baking, or under 1 hour if the room is above 90°F. Do not leave them in a hot proofing space.

Bake 

Preheat the oven to 350°F. Brush the rolls with the remaining 1 tablespoon melted butter. Bake for approximately 40–45 minutes, until golden brown and the dough in the center rolls is cooked through. Check that the turkey filling reaches at least 165°F with a food thermometer. If the tops brown before the centers are done, loosely cover with foil and continue baking as needed.

Rest and serve 

Let the rolls rest in the pan for 15 minutes. Spoon hot gravy over the top of the roll just before serving.

Notes

The best way to keep the filling evenly distributed is to chop the turkey into small pieces. A knife gives you the most control, although a food processor can help with a few short pulses. Stop before the meat becomes a paste.

Nutrition