Meet the most delicious way to use your Thanksgiving or Christmas leftovers: Turkey, Stuffing & Cranberry Sausage Rolls. Flaky puff pastry + savory turkey + sweet cranberry = all the best holiday flavors wrapped in one golden bite. It’s a little savory, a little sweet, and a festive British twist on my classic Homemade Sausage Rolls.

Golden brown pastry sausage rolls on a board

Table of Contents

Why These “No-Sausage” Sausage Rolls Work

I’ve had a few comments asking, “Where’s the sausage in these Turkey, Stuffing & Cranberry Sausage Rolls?” Here’s the fun part: not all sausage comes in casings. By definition, sausage is simply ground or chopped meat mixed with other ingredients and seasonings.

In this recipe, the turkey, stuffing, and cranberry are chopped and mixed together to create a flavorful, moist turkey mince, then shaped just like a traditional sausage. So yes, these British-style rolls absolutely count!

Best of all, they couldn’t be easier to make. Because your holiday filling is already cooked, the only real work is rolling out store-bought dough. There is barely any cooking involved, something else to be thankful for. This has been a reader favorite here since 2018!

The inside of a turkey, cranberry and stuffing sausage rolls

Ingredient Breakdown

  • Cooked Turkey: Use chopped or shredded cooked turkey—light meat, dark meat, or a mix of both (leftovers from my Roast Turkey Breast work great here). Dark meat adds extra moisture, making these savory turkey rolls the ultimate post-holiday treat.
  • Stuffing (or Dressing): I love using my Cornbread Sage and Onion Stuffing, but whatever you have on hand works great, whether homemade or store-bought. It acts as the binder and brings all those cozy, savory herbs.
  • Cranberry Sauce: A spoonful of homemade Cranberry Sauce (or canned, in a pinch) adds a bright, sweet-tart pop that cuts through the richness of the pastry. Jellied or whole-berry both work beautifully.
  • Puff Pastry: Store-bought puff pastry keeps this recipe quick and stress-free. Since sheet sizes vary by brand, unfold or lightly roll your thawed pastry out to roughly a 16 x 9-inch (40 x 23 cm) rectangle and slice it lengthwise into two strips. Brushed with an egg wash before baking, it bakes up golden, crisp, and flaky. (Note: Make sure your pastry is thawed in the fridge overnight so it unfolds without cracking.)
A closeup of roasted turkey breast showing the crispy, brown skin flecked with fresh herbs
A closeup of cornbread with flecks of green celery, sage and onion
A closeup of cranberry orange sauce in a bowl that is very chunky

How to Make Leftover Turkey Sausage Rolls (Step-by-Step)

  1. Make the Filling: Finely chop your leftover turkey and mix it in a bowl with the stuffing and cranberry sauce until everything holds together like a moist sausage mixture.
  2. Roll & Fill: Roll out your thawed pastry sheet to roughly 16 x 9 inches, cut it lengthwise into two strips, and spoon half of the turkey filling down the center of each strip.
  3. Seal & Slice: Brush the far long edge with egg wash, fold the pastry over to seal tightly seam-side down, and cut each log into 4 equal rolls.
  4. Bake: Brush the tops with egg wash, cut 3 small steam vents across the top of each roll, and bake until puffed and deep golden brown.

Flavor Variations & Leftover Swaps

You can easily switch things up and make these savory hand pies with leftover ham, green beans, and sweet potato. They’re also delicious as a vegetarian version packed with mashed potatoes, roasted veggies, and cheddar. Truly, the sky’s the limit with your holiday leftovers.

And if you’re craving more post-holiday comfort food, check out my Thanksgiving Leftover Turkey Shepherd’s Pie. Also, browse all of my Thanksgiving Recipes and Christmas Recipes for more seasonal favorites.

Turkey, stuffing and cranberry sausage rolls from overhead

Serving Sizes: Meal vs. Party Appetizer

As written, these sausage rolls are generous meal-sized portions. For a classic British pub-style dinner, I like to serve them warm with a side of buttered peas and extra cranberry sauce for dipping.

Planning a Boxing Day spread, game-day table, or holiday party? Simply cut the rolls in half (or thirds) before baking to turn them into bite-sized holiday leftover appetizers.

How to Store, Freeze & Reheat

  • Refrigerating: Store baked and cooled sausage rolls in an airtight container in the fridge for up to 3 days.
  • Reheating: Skip the microwave (it makes puff pastry soggy). Reheat them in a 350°F (175°C) oven or air fryer for 5–8 minutes until the pastry crisps back up.
  • Freezing: Because your turkey was already cooked once, it is best to freeze these unbaked. Assemble the rolls, place them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook straight from frozen, adding 5 to 10 extra minutes to the oven time.
6 sausage rolls on a board
5 from 21 reviews

Turkey, Stuffing and Cranberry Sausage Rolls

Janette
Give your Thanksgiving or Christmas leftovers a British twist! Flaky golden puff pastry wrapped around savory chopped turkey, herby stuffing, and sweet-tart cranberry sauce—ready in just 40 minutes.
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
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Ingredients
 

  • 1 sheet frozen puff pastry, defrosted per package instructions
  • 1 cup (140 grams) leftover cooked turkey meat, chopped
  • ½ cup (105 grams) leftover stuffing
  • ¼ cup (70 grams) leftover cranberry sauce, strain off any juice
  • 1 egg, beaten with a teaspoon milk

Instructions
 

  • Preheat oven to 400° F/200 °C. Line a baking sheet with parchment paper.
  • To a bowl, add the turkey, stuffing and cranberry sauce. Mix well until combined.
  • Unfold (or lightly roll) the puff pastry onto a lightly floured surface to roughly a 16 x 9-inch (40 x 23 cm) rectangle. Cut the pastry in half lengthwise into two strips.
  • Spoon half of the turkey mixture down the center of each strip, shaping it into a log along the length of the pastry. Brush the long edge farthest from you with egg wash.
  • Roll the pastry tightly over the filling to meet the egg-washed edge, pressing gently to seal, and place seam-side down. Cut each log into 4 equal rolls (8 rolls total).
  • Bake for 25-30 minutes until golden brown.
Serving: 1, Calories: 235kcal, Carbohydrates: 22g, Protein: 11g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Sodium: 188mg
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