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