Turkey Sausage Roll Wreath with Cranberry Dijon Dip


Make Ahead Note

Homemade puff pastry can be made in advance, wrap tightly, and refrigerate until ready to use.

Homemade Puff Pastry Recipe


1 sheet frozen puff pastry, thawed (or homemade puff pastry, rolled out with plastic wrap to 12 x 14 inches; you’ll need a rolling pin, ruler, bench scraper, serrated knife and lightly floured work surface) 

½ box turkey stuffing mix (about 60 g)

½ cup chicken broth, warmed

50 g thinly sliced pancetta, finely diced (or 2–3 slices bacon, finely diced)

2 teaspoons butter

1 shallot, finely minced

1 tablespoon finely chopped sage

Salt and pepper

1 tablespoon brandy (or chicken broth, white wine, or bourbon)

454 g ground turkey

2 garlic cloves, finely minced

½ teaspoon smoked paprika

1½ tablespoons grainy Dijon mustard

1 egg

1 tablespoon water

Flaky salt, for topping


For the Dip

1 cup cranberry sauce (canned or homemade)

1–2 tablespoons grainy Dijon mustard



Arrange the oven rack to the lowest position and heat to 400°F. Line a sheet pan with parchment paper and set aside.


In a large bowl, stir together the stuffing mix and warm broth until fully absorbed. Set aside to cool completely.


Heat a skillet over medium heat and add the pancetta, butter, shallot, and sage. Season lightly with salt and pepper and cook until the pancetta is crisp and the shallots are softened, about 2–3 minutes. Deglaze the pan with the brandy (or broth, wine, or bourbon), scraping up any browned bits. Transfer to a bowl and let cool to room temperature.


Once cooled, add the ground turkey, soaked stuffing mixture, garlic, and smoked paprika. Season with ½ teaspoon each salt and pepper and mix gently until just combined.


On a lightly floured surface, roll the puff pastry to a 12 x 14–inch rectangle if needed. Cut the pastry in half lengthwise to form two long rectangles. In a small bowl, beat the egg and water to make an egg wash. Brush egg wash on the short end of one pastry rectangle, overlap the second rectangle slightly, and press to seal.


Spread the Dijon mustard down the center of the pastry. Shape the turkey mixture into a sausage the length of the pastry and place it on top of the mustard. Brush one long edge of the pastry with egg wash, then roll the pastry over the filling, sealing well. Place seam-side down on the prepared sheet pan.


Using a sharp knife, cut two-thirds of the way through the roll every 2 inches, leaving one side intact to create a hinge. Gently bring the ends together to form a wreath and pinch to seal. Brush the entire surface with egg wash and sprinkle generously with flaky salt.


Bake for 25 minutes, or until the pastry is deep golden brown and the turkey is cooked through.


Meanwhile, stir together the cranberry sauce and Dijon mustard in a small bowl.


Transfer the sausage roll wreath to a serving board and serve warm with the dip in the center.


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