Puff pastry stuffed with turkey and cranberry mustard is the best use for Thanksgiving leftovers ever!! Pass the Thanksgiving Deli Roll, please!
THANKSGIVING. It’s kind of the best, right? When else can you top mashed potatoes with sweet potato casserole and potatoes au gratin and smother it all in gravy and call it a balanced meal?? If this sounds like your average Tuesday, can we be friends?
With Thanksgiving, (hopefully) comes leftovers. And I like a turkey sandwich as much as the next guy (that is to say, a lot) but why stop there?
I remember trying a deli roll as a little kid at a family friend’s Shabbat dinner. Turkey, salami and mustard rolled in puff pastry and baked. What’s not to love, right? But then for some reason I forgot all about it and went on with my life.
What makes deli rolls Jewish? For starters, they are super popular for Shabbat dinner. Maybe because they are easy and kid friendly? Or a good way to use up deli meat from the week? Or because puff pastry + everything = true love every time?
Either way, deli rolls are on my list again.
Deli meats are tasty and all, but if you think about it, puff pastry is a blank canvas for amazingness. And Thanksgiving leftovers are no exception.
In place of deli turkey, I’m using roasted turkey. And a mustard spiked cranberry sauce in place of mustard. Maybe you want to add mashed potatoes (or stuffing!) and dip the whole thing in gravy? I definitely won’t stop you.
If you keep kosher, just make sure you use parve puff pastry, or save your turkey for sandwiches and go dairy with brie and cranberry sauce instead. Either way, leftovers have never been so delicious.
I like to serve mine with extra mustard on the side. Here’s a tip, slice cold for neater slices and reheat leftovers in the oven until warm and crispy!
- For cranberry sauce:
- 1 12-oz bag fresh cranberries, picked through
- ¾ cup light brown sugar
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 2 tablespoons smooth Dijon mustard
- For deli roll:
- 1 piece puff pastry (you can use homemade or ½ of a 17.3 oz package)
- 1 ½ cups shredded roasted turkey (you can also use deli turkey)
- 2 teaspoons fresh rosemary, minced
- 1 egg, whisked
- ¼ cup salted pumpkin seeds
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- First, make the cranberry sauce. You can also mix mustard into leftover cranberry sauce if you have it! Combine cranberries, brown sugar, orange zest, and orange juice in a medium saucepan. Bring to a simmer over medium heat, then lower to medium low heat and cook uncovered until cranberries burst and sauce thickens, about 10-12 minutes. Stir in mustard and cool.
- Now, it’s deli roll time. Spread puff pastry on a clean surface and flatten a bit with a rolling pin. Spread half the cranberry sauce on the puff pastry, and then top evenly with a thin layer of shredded turkey. Sprinkle with rosemary.
- Roll like a jelly roll from the long side, so the end result is longer. Secure the seam under the roll. Brush with egg wash and top with pumpkin seeds. Bake for 45 minutes - 1 hour or until golden brown and cooked through. Let cool 5 minutes, cut and serve!
This recipe originally appeared on The Jewish Week!