Turkey and Cranberry Rolls

Lots of Thanksgiving turkey to use up soon?  Or maybe just having a small gathering and want those familiar flavors but not the huge effort of making the whole feast?  We’ve got you covered.  These rolls are filled with leftover turkey (or rotisserie chicken from the grocery deli works also!) and cranberry sauce, and the dough has cornmeal, chicken stock and poultry seasoning in it to mimic the flavors of stuffing.  And in case you don’t have leftover gravy after the big day, we’ve included an easy homemade gravy recipe to top these rolls off with.  Because you can’t have Thanksgiving without gravy.

From AnkarsrumUSA recipe developer, Carmi Adams:

The dough comes together easily in the stainless-steel bowl:

Wet ingredients (plus poultry seasoning and yeast), then dry, then knead.

 

Once it has risen, it gets filled with the turkey, cranberry sauce and mayo.  If you don’t like mayonnaise (like me), don’t worry.  You can’t taste it, it just keeps the turkey moist.  I also tested with several different grab-and-go roasted chicken options from the grocery deli and they work just fine, in case a big roasted turkey with leftovers isn’t on the Thanksgiving menu.

Leave some space at the top without filling in order to seal dough together when rolled up. A sharp serrated knife works best for cutting into rolls.

 

Once formed, place in a buttered pan and let rise.

Brush with melted butter on top once risen, and bake.

 

While the rolls are rising for the final time, make the gravy.  This is my cheat way of making gravy when I don’t have homemade stock and pan drippings from roasting a bird.  I also tested out a couple of those gravy packets from the grocery store where you just add water.  Surprisingly, not bad.  So, if you want to go super simple, there is that option.

1: Chicken base to boost flavor of store-bought broth/stock (this is my favorite brand) 2: Splash sherry vinegar at the end to finish off gravy 3: White wine to deglaze pan. If you don’t want to use alcohol, just substitute equal amount of broth, and add an extra splash of vinegar at the end. 4: Fresh herbs (I like thyme and sage)

 

Now to mimic all those lovely browned bits from pan drippings, I cook up some bacon.  If you wanted to use turkey bacon instead, I would suggest using a tablespoon or 2 of oil to cook it in, since it doesn’t release much fat.  The bacon itself, I don’t use (someone is always willing to just eat it), I reserve some of the bacon grease in the pan and add onions, carrots and celery and cook till softened.  Then add flour and cook about a minute, then deglaze with wine.  I do this in a large skillet: more surface area, more browned bacon bits, gravy reduces and thickens quickly.

The acidity from the wine helps release the flavorful browned bits on the bottom of the pan.  Also, remember that bacon has a lot of salt in it, so I don’t add any salt until the very end when the gravy has reduced and thickened.  Then I taste and add salt and pepper if needed.

 

Time to add broth, chicken base and fresh herbs.  Switch over to a whisk to do this and gradually pour in stock, whisking constantly to prevent clumps.  Cook over medium low heat until it starts to thicken.  Finish with a splash of sherry vinegar, taste and adjust salt and pepper if desired.  Strain to remove herbs and veggies.

To test if gravy is thickened enough, dip the back of a spoon in and run your finger through. If the line from your finger stays, the gravy is thickened.

 

The gravy can be made a day in advance and stored in a covered container in the refrigerator, or it can be frozen for up to 4 months.

Bake until top is just beginning to brown.  Serve with gravy and enjoy.

 

Please let us know if you have any questions or comments.  We hope you have a happy Thanksgiving!

 

Turkey and Cranberry Rolls

 

Prep Time: 30 minutes

Cook Time: 40 minutes

Inactive Time: 2 1/2 hours

 

Dough:

240 g. (1 cup) low sodium chicken broth

260 g. (1 cup) buttermilk, room temperature

55 g. (1/4 cup) olive oil

12 g. (1 Tbsp.) instant dry yeast

540 g. (4 1/2 cups) all purpose flour

160 g. (1 cup) cornmeal

2 g. (1 tsp.) poultry seasoning

6 g. (1 1/2 tsp.) kosher salt

Filling:

58 g. (4 Tbsp.) salted butter, divided

40 g. (1/4 cup) mayonnaise

135 g. (1/2 cup) cranberry sauce

350 g. (approximately 2 1/2 cups) chopped cooked turkey

Gravy:

4 rashers bacon

33 g. (1/4 cup) diced onion

15 g. (2 Tbsp.) diced carrot

15 g. (2 Tbsp.) diced celery

45 g. (3 Tbsp.) all-purpose flour

90 g. (6 Tbsp.) dry white wine

600 g. (2 1/2 cups) chicken stock or broth

20 g. (1/2 Tbsp.) chicken stock base, optional

sprig fresh thyme

1-2 leaves fresh sage

splash sherry vinegar

salt and pepper to taste

 

For the dough:

In the stainless-steel bowl with the roller/scraper, mix together the chicken broth, buttermilk, olive oil and yeast on medium speed (3 o’clock).

Reduce speed to medium low, (2 o’clock) and slowly add in flour, cornmeal and poultry seasoning.  Add in salt.  Lock arm in place about 1 inch from side of bowl and let knead for 15 minutes.

Gather dough into a ball, cover, and let rise in a warm place until doubled in size, approximately 1 – 1 1/2 hours.

For the filling:

Melt the butter and use part of it to grease a 9×13 inch baking dish.

Mix together the mayo, cranberry sauce and turkey in a small bowl.

Once dough has risen, roll out into a 16×12 inch rectangle.  Brush with melted butter and spread turkey mixture evenly over dough, leaving a 1-inch border around the top edge.  Starting with the longest side closest to you, roll up into a log, gently pressing together into a uniform shape once rolled.  Cut into 12 equal pieces and lay cut side down in baking pan.  Cover and let rise until almost doubled in size, approximately 45 minutes.

Preheat oven to 350º F.  Brush tops of rolls with remining melted butter.  Bake rolls for 40-45 minutes, until top is beginning to be golden brown.  Let cool in pan for 15 minutes and then serve with gravy.

For the gravy:

In a large skillet, cook bacon over medium heat until crispy.  Set bacon aside for another use.  Remove all but 2 Tbsp. of the bacon grease.

Add the onion, carrots and celery to pan with bacon grease and cook over medium low heat until beginning to soften and caramelize, approximately 8 minutes.

Sprinkle flour over vegetables and stir around constantly, cooking another minute.

Deglaze pan with white wine.  Slowly add in broth and chicken base, whisking constantly.  Add fresh herbs.  Reduce heat to low and simmer until gravy has thickened, approximately 10 minutes.  Add a splash of sherry vinegar and taste and adjust salt and pepper.

Pour through a strainer into a medium size bowl to remove herbs and vegetable bits.

Serve over baked rolls.  Can be made a day in advance and stored in a covered container in the refrigerator, or frozen for up to 4 months.

 

Yield: 12 servings

WHOLE WHEAT VERSION

Made with freshly milled hard white wheat.

 

-Replace all-purpose flour in dough and gravy with an equal amount of whole wheat flour. If milling flour at home, use a hard wheat.

-Follow recipe above.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.