Gluten-Free Turkey, Stuffing & Cranberry Sausage Rolls
When it comes to festive baking, these Gluten-Free Turkey, Stuffing & Cranberry Sausage Rolls are always top of my list. They’re golden, flaky, packed with flavour, and so simple to throw together, especially if you’ve got leftover stuffing to use up.
The filling is made with turkey mince, sage & onion stuffing, and sweet cranberry sauce, all wrapped in buttery gluten-free puff pastry and topped with sesame seeds. Once baked to golden perfection, I love to serve them with a dish of thick gravy for dipping. Honestly, they’re like little bites of Christmas.
Perfect for Leftovers or Easy Prep
This recipe is perfect if you’ve got leftover stuffing from a Sunday roast, but don’t worry if not, a packet mix will do the job just as well. The kind where you just add boiling water is ideal, and keeps this recipe super quick and easy.
You can even prep these ahead of time and freeze them. Then just pop them straight into the oven when you’re ready to serve, ideal for Christmas Day or entertaining.
Festive, Flaky, and Full of Flavour
I used gluten-free puff pastry (I always keep a roll in the fridge this time of year), and the results were perfect. Golden, crispy pastry wrapped around the sweet and savoury centre – it’s such a great combination. If you’re after a Christmassy nibble or a quick holiday lunch, these are it.
Storage & Freezing
- Fridge: Store cooled sausage rolls in an airtight container for up to 3 days.
- Freezer (baked): Cool completely, then freeze. Reheat in a hot oven until warmed through.
🛑 Food Safety Note
If freezing from raw always ensure these sausage rolls are fully defrosted before cooking.
While some meats can safely be cooked from frozen in specific conditions, raw turkey mince should never be cooked directly from frozen inside pastry. This is because the centre of the sausage roll may not reach a safe internal temperature before the outside is fully cooked, increasing the risk of foodborne illness such as salmonella.
To safely defrost your sausage rolls:
- Place them in the fridge overnight.
✅ Once defrosted, cook your sausage rolls until the pastry is golden and the filling reaches at least 75°C (167°F) in the centre.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Turkey, Stuffing & Cranberry Sausage Rolls
These gluten-free turkey, stuffing and cranberry sausage rolls are packed with festive flavour, easy to prepare, and perfect for Christmas parties or holiday lunches.
Ingredients
Instructions
- Preheat the oven to 200°C fan /220°C/ Gas Mark 7. Line a baking tray with parchment paper.
- If using a packet stuffing mix, prepare according to instructions and allow to cool fully before using.
- In a large bowl, combine the turkey mince, salt, and pepper until well mixed.
- Roll out your puff pastry and cut it in half lengthways so you have two long rectangles.
- Spread cranberry sauce along the centre of each pastry strip.
- Divide the filling in two and form into sausage shapes, laying them on top of the cranberry sauce.
- Crumble the stuffing over the mince layer.
- Fold the pastry over the filling and press the edges to seal. Use a fork to crimp the seam closed.
- Cut each log into 6 even rolls, as shown in the photos, and place seam-side down on the prepared tray.
- Brush with egg wash, sprinkle with sesame seeds (if using), and make 2 small slits in the top of each roll.
- Bake for 25–30 minutes, or until golden brown and cooked through.
- Serve hot with gravy for dipping. They're also great cold for packed lunches or snacks.
Notes
You can substitute turkey for chicken mince.
Swap cranberry sauce for onion relish or chutney for a savoury twist.
Add some chopped sage or rosemary for extra festive flavour.
