| Serves |
|---|
| 8 |
Ingredients
- 1 sheet frozen puff pastry, thawed
- ½ box turkey stuffing mix (a standard box is 120g)
- ½ cup chicken broth, warmed
- 50g thinly sliced pancetta, finely diced
- 2 teaspoons butter
- 1 shallot, finely minced
- 1 tablespoon finely chopped sage
- Salt & pepper
- 1 tablespoon brandy, optional
- 454g ground turkey
- 2 garlic cloves, finely minced
- ½ teaspoon smoked paprika
- 1 egg
- 1 tablespoon water
- 1 ½ tablespoons grainy Dijon mustard
For the Dip
- 1 cup cranberry sauce, canned or homemade
- 1–2 tablespoons grainy Dijon mustard
Directions
- Arrange your oven rack to the lowest position and heat it to 400ºF. Line a sheet pan with parchment paper and set aside.
- In a large bowl, stir together the stuffing mix and warm broth until all the broth has been absorbed. Set aside to cool.
- Place a skillet over medium heat and add in the pancetta, butter, shallot, and sage. Season with salt and pepper and cook until the pancetta is crisp and the shallots are softened, about 2 to 3 minutes. Deglaze the pan with the brandy, if using, and transfer to the bowl to cool to room temperature.
- When cool, add in the ground turkey, stuffing mixture, garlic, and paprika and season with ½ teaspoon each of salt and pepper.
- Unroll the sheet of puff pastry and cut it in half so that you have two long rectangles. In a small bowl, beat together the egg and water to make an egg wash. Brush a little of the egg wash onto the short end of one of the rectangles and affix the second by slightly overlapping the pastry and pressing to seal.
- Spread the Dijon down the centre of the pastry and, using your hands, mound the turkey mixture into a sausage the same length as the puff pastry. Place the sausage on top of the mustard and brush one side of the pastry with a little egg wash. Fold and roll the pastry over the sausage and arrange seam side down on the parchment lined sheet pan.
- Using a sharp knife, cut two-thirds of the way through the sausage roll roughly every 2-inches, leaving a hinge of pastry along one side. Bring the ends of the roll together to form a circle, pinching the puff pastry together to seal. Brush the top of the pastry with egg wash.
- Bake for 25 minutes or until the pastry is deep golden brown and the sausage is cooked through.
- Meanwhile, make the dip by stirring together the cranberry sauce and Dijon mustard in a small serving bowl.
- Serve the sausage roll wreath on a board with the dip in the centre.