Ingredients

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 (about 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
Splash sherry vinegar
Salt and pepper taste

Turkey and Cranberry Rolls

These savory Turkey and Cranberry Rolls combine tender homemade dough, juicy leftover turkey, and sweet-tart cranberry sauce for the ultimate holiday-inspired bake. Perfect for Thanksgiving leftovers, festive gatherings, or a cozy family dinner.

Bread

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 9x13-inch baking dish.
Mix together the mayo, cranberry sauce and turkey in a small bowl.
Once dough has risen, roll out into a 16x12-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 350° F. Brush tops of rolls with remaining 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-sized bowl to remove herbs and vegetable bits. Serve over baked rolls. It can be made a day in advance and stored in a covered container in the refrigerator, or frozen for up to 4 months.