Turkey Sausage Rolls with Pecans and Homemade Cranberry Dipping Sauce

This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for your support!

Sausage rolls are such a classic snack or appetizer that is commonly served at parties during the holidays in South Africa. These are popular because they are bite-sized finger foods that are filling and flavorful. Recently I started to think about how I could incorporate more ingredients and create different flavor profiles for our beloved snack, which I often prepare ahead of time and freeze then bake right before guests arrive. These sausage rolls are my latest brainchild, filled with seasonal Thanksgiving flavors and our very favorite nut, the pecan.

Why Pecans?

We all know and love pecans in pie, and here in New Orleans they are an absolutely crucial element in pecan pralines, but pecans are an incredibly nutrient dense nut that is a source of fiber, protein and essential minerals like manganese and zinc. Lately there’s been an emerging trend of blending animal-based protein with plant-based foods like nuts or mushrooms to increase nutritional value. This turkey and pecan sausage roll recipe was inspired by that trend and I couldn’t be happier with the results. The pecans really are the star of this dish, which is both familiar and new at the same time. 

Adding pecans to your recipes adds texture, buttery flavor and crunch, plus it’s a really versatile way to make more out of your meals throughout the year. Add them to smoothies, toss them into a stir-fry, add some crunch to ravioli or make your own pecan nut butter! They don’t call it The Original Supernut for nothing! The American Pecans website has a lot of useful information and recipes using pecans, please do check them out! 

They are currently on a mission to prove that pecans belong in every dish on the holiday table, so they’ve created the Pecan ThanksEverything Pie - An entire holiday meal in one pie created by the ladies of the famed Four & Twenty Blackbird pie bakery in Brooklyn. Eight slices, each a different dish but with pecans as the hero. More on that also on the website, maybe you could make one and share it on social media? :) Please tag me @thedaleyplate and #thedaleyplate so that I can share your pecan recipes, including this one if you decided to try it! By using more American Pecans in our everyday cooking, we support America’s pecan growers and shellers and help the industry to thrive.

How to prepare turkey sausage rolls with pecans:

Using store-bought puff pastry saves you time and effort during the holiday season. Be sure to follow the package instructions so that the puff pastry is thawed correctly before using.

Did you know that fresh raw pecans have a light golden color? Look out for those in store!

Blend the pecans, herbs, spices and onion separately before adding the ground turkey. Adding everything together will cause the filling to become too mushy, so mix in the pecan mixture and ground turkey by hand for best results.

I use turkey breakfast sausage in this recipe, which is readily available in stores and already is flavored with herbs and spices. Feel free to substitute with regular ground turkey or a different sausage if you prefer. Lean ground chicken and lean pork breakfast sausage are both great options.

These can either be topped with whole pecans or chopped pecans. I make both kinds! Whichever option you decide to go with, it is important to tent the baking sheet loosely with foil halfway through the baking process so that the pecans don’t get too dark and toasted. You’ll love the nuttiness of these!

I dip mine in an easy homemade cranberry sauce, but gravy works so well also! Save a few for after the big Thanksgiving meal, or combine pecans with leftovers and make your own version of these!
For me, sage is the flavor of Thanksgiving, but thyme or rosemary is a wonderful substitute.

Turkey Sausage Rolls with Pecans and Cranberry Sauce
Prep Time: 20-25 minutes | Cook Time: 25 minutes | Makes: 48 | Serving Size: 2-3 per person

Ingredients:

5 ounces raw pecan halves
½ yellow onion, finely diced
4 cloves garlic, finely minced
4-6 fresh sage leaves
½ cup fresh parsley
¼ teaspoon nutmeg
¼ teaspoon mace
1 teaspoon kosher salt
1 teaspoon black pepper
1 lb fresh turkey breakfast sausage
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, lightly beaten with 1 tablespoon water
1//2 cup whole or chopped pecans for topping
To serve: Fresh cranberry sauce (Recipe Follows)

Special Equipment:

A food processor
Large baking sheet lined with a silpat or parchment paper
Mixing bowl 
Pastry brush
Rolling pin

Guidelines:

Preheat your oven to 400F (220C) and line a baking sheet with baking paper. 

Place pecans, onion, garlic, sage, parsley and spices in the bowl of a food processor fitted with a blade attachment. Pulse until it resembles a fine crumble, then place into a medium bowl. Add turkey breakfast sausage and gently mix with a fork until everything is combined. Cover and place in the refrigerator until ready to use.

Place puff pastry sheets on a clean surface and roll each until they are about ⅛ -inch thick. Turn pastry on its side so that you’re facing the widest edge. Divide the sausage mixture into 6 equal portions and form logs. Place three logs on each rectangle, with enough pastry on each side to wrap them completely with the seams facing down. 

Divide each log into eight equal portions and cut using a serrated knife. Place on a lined baking sheet and brush with eggwash, placing chopped or a whole pecans on top. Bake for 25 minutes or until golden brown and the meat is cooked, tenting with foil after 15 minutes to prevent the pecans from getting too dark. Remove from oven and serve immediately. Can be made ahead and cooked from frozen, add 10 minutes to your cook time.

Fresh Cranberry Sauce:

1 (12 -ounce) package fresh cranberries
1 cup sugar
1 cup water
1 tablespoon apple cider vinegar

Combine ingredients in a medium saucepan and simmer until thickened. Serve warm.

Roasted Tomato Cheddar Pie

Ms. Dixie and I stood in the kitchen that she had cooked in for 20 years on the day that we decided to purchase her home in Mississippi. “I promise to take care of this home and love it just the way that you did,” I said. In that moment tears started streaming down her face and mine, so we hugged for a while before the others walked in.

I had found the listing a month before very randomly online, and instantly knew that we would be making a life there. A few weeks later when we moved into our new (old) home; it was just as she had left it. Her personal items removed and the house immaculately cleaned, a few hard-to-remove traces of their life together remained. Tiny ceramic mice carefully placed inside gaps of imperfect doors, a painted cat waiting on the wall by the front door, so many garden trinkets. I once found a note while cleaning the top shelves in our hallway that read “Have a great day, I love you! ~ David.” He had left it there for her to find but I suppose she never did. Finding that note felt like I had something precious to her, finding a collection of recipes perfectly stuck to the kitchen cabinet doors felt the same. One of those recipes was “Tomato Pie.”

I’ve been wanting to share this tomato pie recipe with you for a while but it only felt right to wait until I could find local tomatoes at their peak ripeness. Even better as part of a partnership with Tillamook using their Farmstyle Thick Cut Sharp Cheddar Shredded Cheese, which I’m so happy to be able to purchase locally now. Try this store locator to find it near you! I was so excited to test it, taste it and now to present it to you. Making it felt nostalgic and wonderful, the kitchen is still mostly unchanged with its original creaky wood floors and baked in the oven that they left here for us. It’s not a complicated recipe, it contains only a few simple ingredients that you can enjoy slightly cooled or at room temperature on your front porch on a late summer evening. I imagine that’s what Ms Dixie and Mr David did when they lived here.

Cheddar is a very important part of any Southern tomato pie, and come to think of it so many other Southern foods including pimiento cheese and homemade cheese biscuits. For me, Tillamook Sharp Cheddar Cheese is the perfect choice because of the quality. It is aged for over 9 months and really delivers a wonderful sharpness that perfectly complements the tomatoes and herbs. The shreds are a generous size and I feel that this makes the pie cheesier, more toothsome and just a delight to eat.

A few notes:

Using a quality pre-made pie crust will save you some time. I used to be a person who never chose convenience over making everything from scratch, but lately there are many amazing products that help when time is short. (Back To School!)

Most classic tomato pie recipes, like this one, include mayonnaise, but you could absolutely use sour cream or even ricotta instead.

Roasting the tomatoes removes a lot of the moisture that might have seeped out of fresh tomatoes, causing the pie to become soggy. If you choose not to roast the tomatoes, drain them for at least 10 minutes on a paper towel lined cooling rack.

Try your best to avoid cutting into the pie immediately, let it sit until it gets closer to room temperature - This will make it very easy to slice into and serve.

Roasted Tomato Cheddar Pie

Prep Time: 15 minutes Cook Time: 25 minutes Serves: 6-8

Ingredients:

1 8 -inch pre-baked pie crust
2lbs heirloom tomatoes, sliced
1/2 teaspoon salt
1 teaspoon cracked pepper
4 strips bacon
1 medium yellow onion, thinly sliced
1/2 lb Tillamook Farmstyle Thick Cut Sharp Cheddar Shredded Cheese
1/2 cup mayonnaise
1/4 cup chopped herbs (basil, chives, oregano) plus extra to serve
1/4 cup sun dried tomatoes, roughly chopped
1 teaspoon garlic powder
1 teaspoon red pepper flakes

Guidelines:

Preheat oven to 400F (200C).

Place tomato slices on a baking sheet in a single layer and season with salt and pepper. Work in batches if your oven is unable to accommodate all the tomatoes at once. Roast for 15 minutes until most juices have evaporated. Remove from oven, set aside, and lower heat to 350F (180C).

In a skillet over medium-high heat, cook bacon until crispy and drain on a paper towel. Discard most of the fat from the skillet, add onions and sauté for 5-10 minutes until golden. Allow to cool.

Add chopped bacon, onion, cheese, mayonnaise, herbs, sun dried tomatoes, garlic powder and red pepper flakes to a medium bowl. Use a fork to gently combine. Spread one half of this mixture at the bottom of your pie crust, followed by a layer of roasted tomatoes. Repeat with final layer and bake for 20 minutes or until cheese is melted and bubbly.

Remove from oven and allow to cool slightly before slicing, topping with fresh herbs when serving.

This sponsored post was written by The Daley Plate on behalf of Tillamook but all opinions are my own. Thank you for supporting the brands that I love!

Romany Creams

Romany Creams are South African chocolate coconut cookies that no holiday table is ever without. These are easy to prepare and very addictive so beware!

Ingredients:

250g softened butter
1 cup white sugar
5 ml pure vanilla
2 1/2 cups shredded coconut (fine and unsweetened)
2 cups cake flour
50 ml 100% cocoa powder
1 tsp baking powder
1 pinch of salt
100g dark chocolate 

Method:

Preheat oven to 350F (180C)

Cream butter, sugar and vanilla until light and fluffy.
Add the coconut and sifted dry ingredients - Mix just until a soft dough forms. 
Measure 1tsp of dough at a time and roll using the palm of your hands. Place on a baking sheet and flatten slightly. Run a fork over the cookie to scratch the surface slightly - This gives it the perfect look!
Bake for 10-12 minutes until the cookie is firm. Keep in mind that it will continue to crisp up as it cools so do not wait until the cookies are solid. 10-12 Minutes was sufficient for me. Place them on a wire rack to cool.
Once the cookies have cooled melt the chocolate and sandwich the cookies together.
These cookies stay fresh for about 10 days in an airtight container.

Makes 30-40 cookies!

Apple & Candied Ginger Loaf Cake

It's not quite Fall but I woke up this morning really wanting something freshly baked, perhaps because it's Sunday. My mother always had something sweet in the house on Sunday's just in case guests arrived for tea. The good teacups would come out, the freshly starched linens, matching teaspoons and cake forks neatly placed on the livingroom table. I think people visited on a Sunday because they knew that my mother wouldn't dissapoint. She is the best baker that I know.

Ingredients:

2 medium apples, peeled and diced into 1/2” cubes (2 cups)
2 teaspoons cinnamon, divided
1/3 cup + 2 tablespoons light brown sugar
1/2 cup candied ginger, roughly chopped
1/2 cup salted butter, room temperature
3/4 cup cane sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 cup milk

Garnish: Powdered sugar (optional)
To Serve: Cream cheese and Spicy Maple Syrup 

Method:

Preheat oven to 350F (180C) Butter and flour a 5 x 9 loaf pan.

In a small bowl, combine apples, 1 teaspoon cinnamon, 1/3 cup light brown sugar and candied ginger - Set aside.

In the bowl of a stand mixer with the paddle attachment in place, cream butter and cane sugar until fluffy. Lower speed and add eggs, one by one, then vanilla and mix on medium speed for 1-2 minutes until combined. 

In a separate bowl, whisk together flour and baking soda. With the mixer speed on low, add flour mixture and milk to the butter mixture, alternating between flour and milk as you go.

Pour half of the cake batter into your loaf pan. Top with half of the prepared apple mixture and sprinkle with 1 tablespoon light brown sugar. Pour the remaining cake batter on top and finish with the rest of the apples, making sure to press them into the batter gently. Sprinkle with the last tablespoon of light brown sugar.

Bake for 60 minutes or until a skewer inserted in the center comes out clean. If you’re concerned about the cake getting too brown on top, tent with some foil after 45 minutes in the oven and continue as normal.