Pulled Turkey with caramelised onions and sage

Method Print recipe

1. Prepare the filling: Mix the turkey and sausage meat with chopped chestnuts and half the cranberry sauce.
2. Make the rolls: Form into a sausage roll, cut into individual rolls, brush with egg yolk, and sprinkle with sea salt and crumbled thyme.
3. Bake the dip: Place the remaining cranberry sauce into a heatproof dish. Top with cream mixed with three-quarters of the brie, then layer with slices of brie. Bake until reduced and golden on top.
4. Serve: Present the warm pastry rolls alongside the brie and cranberry dip.