Let Me Tell You About These Turkey Cranberry Sausage Rolls...

Okay, so the first time I made these Turkey Cranberry Sausage Rolls, I was desperately trying to use up some leftover turkey and a half-empty cranberry jar (the one everyone moves but no one eats at Christmas, you know the type). Didn’t have a plan, just hungry and a bit nosy in the fridge. Anyway, threw things together and bam, now my lot won’t stop pestering me for them every winter. Or, to be honest, sometimes I make them in the middle of July too—my brother calls me a rebel. (He's not wrong.) Plus, you get that sweet-tangy cranberry pop with the savory meat, like a little holiday in your mouth... Cheesy, but true!

Why You'll Love These (Or At Least, Why I Do)

I bake these when I'm sick of the same old sandwiches and want something a little show-offy without the faff. My family loses their minds for them, especially the little burnt bits on the edge (if you don't eat them first). The rolls come together even when I'm distracted (which if I'm honest, is most of the time). Once, I ran out of puff pastry and almost lost my mind, but ended up using sandwich bread, which—well, let's just say, don't do that. But it's nice to know not all kitchen experiments are winners, yeah?

Gathering Ingredients (Take a Shortcut, I Won't Judge)

250g ground turkey (leftover roast turkey is lovely too—just chop it fine)
100g sausage meat (or sub in chicken sausage if that's what you've got... or veggie sausage works too, my cousin swears by it)
2 tablespoons cranberry sauce (I use whatever's lurking in the fridge, even the jellied kind)
1 small onion, very finely chopped (spring onion works in a pinch, not that I always have it)
1 clove garlic, minced (sometimes I just use garlic powder, don’t tell the garlic purists)
1 teaspoon dried thyme (fresh is great if you have it in the garden, but mine's usually dead by December)
1 sheet ready-rolled puff pastry (honestly, I tried making my own. Once. Never again. Store-bought is perfect; my gran’s probably rolling in her grave)
1 egg, beaten (for that shiny glaze, but I've skipped it many times in a lazy rush and it's still vanishes)
Salt & pepper, to taste

Let's Make Magic Happen: The Step-By-Step (Ish) Directions

Preheat your oven to 200°C (about 400°F for my American mates) and line a baking tray with parchment—or baking paper, greaseproof, whatever you call it. If you forget (like me, often), just oil the tray a bit more.
In a big bowl, mix turkey, sausage meat, onion, garlic, thyme, and 1 tablespoon cranberry sauce (keep the rest for later). Add a good pinch of salt & pepper. Get your hands in there—messy, but satisfying.
Unroll the puff pastry on a floured surface if it feels sticky. Pile the filling down one long edge in a big sausage shape. Drizzle that extra cranberry sauce on top. (Honestly, this is where I sneak a taste because uncooked turkey doesn’t scare me, but, um, probably don’t recommend it officially.)
Gently (or haphazardly, up to you) roll up the pastry over the filling until you’ve got one giant log. Pinch the seam to keep it shut. If it looks a bit lumpy, don’t fret—it sorts itself out when baking.
Slice into 8 chunky rolls or more dainty ones—depends how greedy you're feeling. Place them seam-side down on the tray. Brush with beaten egg for maximum shine (or skip if you like them rustic; actually, sometimes I kind of prefer it).
Bake 20-25 mins, until puffy and golden brown and irresistible-smelling. If your oven is a bit cranky, rotate the tray halfway. Let them cool for a few minutes before you try to eat (but, I mean, we all know you’ll burn your mouth anyway).

Stuff I've Learned (aka Notes Form the Trenches)

If you overload the pastry, everything sort of escapes—try not to get too ambitious with the filling like I always do. Less is sometimes more (but not always).
Really cold pastry works best; I once left mine on the radiator (by mistake!) and it turned into mush.
Pepper makes a difference—don’t skip it, unless you hate pepper. Then definitely skip it.

Variations I’ve Tried (And One That Flopped)

Swap cranberry for apricot chutney—surprisingly nice!
Added chopped nuts for crunch; liked it, but my kids acted like I'd put gravel in their lunch.
Tried cheddar one time—honestly, didn’t love it (too greasy). But maybe you will?
Cajun spice mix instead of thyme was tasty, but changed the vibe completely. Fun Friday option?

What You’ll Need (But Also How To Improvise If You’re Missing Stuff)

Baking tray or any metal dish, really. Just cover it in parchment or grease it well.
Mixing bowl. But heck, I’ve done it in a pasta pot with no harm done.
A sharp knife or, if you're me and yours are always dull, use a bread knife. Works fine.
Basting brush for the egg—though your fingers or a spoon work. (I’m not fussy.)

Keeping Them Fresh (If You Even Get That Far)

You can keep these in an airtight tin for up to 2 days, or in the fridge if you’re cautious. Reheat in the oven so the pastry crisps up—microwave makes it go a bit limp. But honestly, in my house, these barely last a day. Once, someone tried to hide three behind the flour jar and was busted within the hour (hi, Mum!).

Serving Ideas From My Table

I love them piping hot for brunch with a big mug of builder’s tea. Or cold, at midnight, straight form the fridge (no judgement here). My sister likes hers with a spoonful of extra cranberry and a handful of rocket salad. Oh—and at the holidays, we put them out as nibbles while we unwrap the last few gifts.

What I Wish I’d Known: Pro Tips (Learned The Hard Way)

Don’t rush chilling the pastry. I once tried to beat the clock and it glued itself to my counter, which wasn’t fun.
If you use hot filling, the pastry gets sad and soggy—it’s better cool (and anyway, gives you time for a cuppa!)
Parchment is your friend. Washing burnt-on bits off a tray is not.

Questions Folks Have Actually Asked Me

Can I freeze these?: Absolutely—freeze pre- or post-baking. Just reheat in the oven, not microwave. They’re better that way, trust me.
Do they need to be served hot?: Nope! Tastes great cold too. Maybe even better the next day, actually. The flavors just kind of meld together.
Is there a gluten-free option?: Sure! I use Jus-Rol gluten-free pastry when my pal visits, and it's spot-on. Or check out this gluten-free pastry recipe if you fancy making it from scratch (bless you if you do).
Can I skip the sausage meat?: Yep, just boost the spices a bit and maybe add a spoon of breadcrumbs for texture. Vegetarian sausage is nice too—Linda McCartney's is pretty solid.

PS: If you’re after more ideas for sneaky party snacks, I always find inspiration at Sainsbury's Magazine and for puff pastry hacks, King Arthur Baking never lets me down. Anyway, distracted now—time to put the kettle on.

Turkey Cranberry Sausage Rolls