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Cranberry, Stuffing and Caramalised Onion Chelsea Buns

So due to me buying and cooking far too much Christmas dinner I am still thinking of ways to use up my leftovers. So far I have made a turkey, stuffing and ham pie served with the roasties and vegetables from Christmas Day reheated, a vegetable soup, a turkey and cashew nut byrani and a pigs in blankets pasta dish. Today I fancied trying something a bit different and following a twitter conversation last night and remembering seeing Paul Hollywood’s savoury turkey, stuffing and cranberry chelsea buns from the Christmas edition of the GBBO, I thought I would have a go at making my own version using up the leftovers I still had sat in my fridge. I still had an abundance of my homemade Christmas stuffing which is made from sausagemeat, pancetta, leeks, chestnuts, apple and sage which I thought would go nicely with some cranberry sauce and caramalised onion chutney. I also decided to add some more sage and black pepper to my dough.

Here are my Cranberry, Stuffing and Caramalised Onion Chelsea Buns


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Cranberry, Stuffing and Caramalised Onion Chelsea Buns
Prep time
Cook time
Total time
Savoury chelsea buns perfect for using up Christmas Day or indeed any roast chicken leftovers
Recipe type: snacks
Serves: 7
  • 250g strong white flour, plus extra for dusting
  • 25g caster sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sage (I used dried)
  • 20g unsalted butter cut into small pieces
  • 1 free range egg
  • 1 x 7g sachet fast-acting dried yeast
  • 75ml lukewarm milk
  • 45ml lukewarm water
  • 2 tbsp cranberry sauce
  • 1 tbsp caramalised onion chutney
  • 250g stuffing - vegetarian or meaty
  1. Place the flour, caster sugar, salt, balck pepper and sage into the bowl of a free standing mixer and stir to combine.
  2. Gently melt the butter with the milk and water and allow to cool until it is luke warm
  3. Beat the egg and add to the dry ingredients and then pour over the now cooler butter, milk and water
  4. Mix the ingredients with a dough hook attachment on a low setting until a rough dough is formed and then increase the speed to medium to knead the dough until it is smooth and elastic - this took about 7 minutes
  5. Place the dough into a clean, oiled bowl , cover with cling film and leave to rise for one hour in a warm place
  6. After an hour the dough should have doubled in size.
  7. Tip the dough out onto a very lightly floured surface and roll out to a rectangle shape approx 20cm x 10cm (although I rarely make a rectangle shape!)
  8. Spread the cranberry sauce on the dough and then spread the caramalised onion chutney over the top of that
  9. Scatter the stuffing (which needs to be broken into small pieces) over the top and if you have any spare turkey/chicken/ham you could add some shreds of meat too
  10. Carefully roll the dough towards you in a fat sausage shape and seal the ends once completely rolled
  11. Slice the dough sausage into 6 or 7 equal sized rounds
  12. Line a baking tray with some baking parchment and place the rounds on it swirly side up. It does not matter if the rounds touch one another
  13. Cover loosely with cling film and return to a warm place for another hour
  14. Just before the hour is up, pre heat the oven to 200oC / 180oC (fan)
  15. Then remove the cling film and cook the buns for 15-20 minutes
  16. Once cooked, remove from the oven and allow to cool slightly before removing from the tin
  17. Delicious served warm and best eaten on the day they are made. They will freeze too.

IMG_9507IMG_1251 (2)chekseabuns3These really are delicious and such a novel way of serving up and using up leftovers from Christmas dinner, and makes a lovely change from the more traditional turkey sandwiches! The sweetness from the chuntney and cranberry sauce works so well with the meat and herby dough of the buns – YUM! The sauces oozed out over the dough leaving caramalised bits on the bun which were soooo good.

I would suspect that these would work equally well I think with maybe pork, stuffing and apple sauce, beef and mustard/horseradish or beef and stilton or even chicken and stuffing with a tasty chutney. Posibly even leftover nutroast and cranberry sauce?

I urge you to give them a try – you will not be disappointed.

Tasty Tuesdays on HonestMum.com




I was sent some strong white bread flour from Tesco which I used in this recipe. 

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16 thoughts on “Cranberry, Stuffing and Caramalised Onion Chelsea Buns

  1. You can keep your quality street, I’ll have one of these instead please! Stuffing was my favourite part of Xmas dinner this year, I would happily eat it as a main meal!

  2. These look good!

    Why have I never thought of a savory rolled bun? There are so many things I could do with this idea… once I get out of the cinnamon/raisin/sugar mindset… I think the chutney makes it, though.

  3. Oooo I saw these on Instagram or Twitter(?) and they made my mouth water, have been meaning to come and find out what they are. They look so yummy and similar to a Tomato and Garlic “thing” we get from the supermarket.
    These 3 are the best parts of the Christmas dinner, I bet they tasted amazing! xx

  4. Oooooh, unusual. I like the sound of these – you are a clever lady! Thanks very much for joining in with #recipeoftheweek. I’ve Pinned and tweeted this post and there’s a fresh linky live now. Please do join in! 😀

Thank you for taking the time to leave a comment, a virtual cup of tea and slice of cake awaits you x

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