Turkey stuffing sausage rolls
Makes: 16
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Turkey stuffing sausage rolls
The essence of Christmas dinner wrapped in a flaky pastry jacket. Enjoy with a tipple as you decorate your tree
Makes: 16
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
211Kcal
Fat
11gr
Saturates
5gr
Carbs
19gr
Sugars
4gr
Fibre
1gr
Protein
10gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 85g sage and onion stuffing mix
- 15g butter
- 1 x 500g pack 7% fat turkey mince
- 1 tbsp chopped rosemary (or 1 tsp dried)
- ½ tsp ground mace or 1 tsp ground mixed spice
- 1 medium egg, beaten, plus extra to glaze
- 1 x 500g block puff pastry
- plain flour, to dust
- 150g cranberry sauce
- 16 sage leaves (optional)
Step by step
- Tip the stuffing mix into a bowl, add the butter and mix in 225ml boiling water, stirring well. Leave to cool, then add the turkey mince, rosemary and mace or mixed spice, seasoning and 1 beaten egg. Mix well to combine.
- Roll out the pastry on a floured surface, trim to a 40cm x 30cm rectangle then cut in half lengthways. Brush beaten egg down one long side of each piece then spread the cranberry sauce thinly over the rest of the pastry. Shape the turkey stuffing into a log down the centre of each then roll up. Place on a lined baking tray, seam down, and brush all over with beaten egg. Chill for 30 minutes to set the logs.
- Brush the logs with egg again then place the sage leaves along the top, if using, and cut each log into 8 sausage rolls. If prepping ahead, open-freeze then store in an airtight container and defrost before baking.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 25-30 minutes until crisp and golden. Leave to cool for 10 minutes before eating. Best on the day of baking.
