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Leftover Thanksgiving Turkey Steam Buns | wildwildwhisk.com
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5 from 1 vote

Leftover Thanksgiving Turkey Steam Buns

An Asian inspired leftover Thanksgiving recipe!
Prep Time2 hrs 30 mins
Cook Time15 mins
Total Time2 hrs 45 mins
Course: Appetizer, Bread, Snack
Cuisine: American, Chinese, Vietnamese
Servings: 8
Calories: 293kcal
Author: Trang

Ingredients

For the buns:

  • 1 cup of milk – about 105°F
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon active dry yeast
  • 2 cup all-purpose flour
  • 2 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoon vegetable oil

For the filling:

  • 2 cup of chopped turkey
  • 8 tablespoon of stuffing
  • 8 teaspoon of gravy
  • 8 teaspoon of cranberry sauce

Instructions

  • In a small bowl, add the flour, 2 tablespoons of sugar and salt. Mix to combine and set aside.
  • Dissolve a teaspoon of sugar in 1 cup of milk, sprinkle 1/2 teaspoon of active dry yeast over the surface of the milk and let it sit for 5 – 10 minutes until the mixture expands.
  • Fit the mixer with the dough hook. Add the yeast mixture and vegetable oil into a mixing bowl, add the flour mixture, and mix on low speed (#2) until a wet dough is formed.
  • Scrape the dough out onto a well-floured board and shape into a ball. Grease a glass bowl, and place the dough ball into the bowl to rise for 1 – 2 hours until double in size. I make the dough the night before Thanksgiving and just let it rise in the fridge for a few days. Take it out the day of and let it come to room temperature before making the buns.
  • Divide the dough into 8 equal portions, about 2.5 oz each. Knead each portions a few times and shape into a disk.
  • Roll each portion of dough out to about a 6” circle, leaving the middle thicker than the edge.
  • Fill each with 1 teaspoon of cranberry sauce, 1 tablespoon of stuffing, 1 teaspoon of gravy and 1/4 cup of chopped turkey.
  • Seal the rolls and flip them over and place it on a square of parchment paper. Let them rest for 10 – 15 minutes.
  • Fill the steamer with water, a third full, and bring to a boil. Then reduce heat just enough to keep the water boiling.
  • Place the rolls in the steamer, about 2” or so apart, leaving enough room for the buns to rise and for the steam to come through. I can fit 4 at a time in my steamer.
  • Steam for 15 minutes. Remove and let cool slightly before serving.

Notes

Prep time includes waiting time for dough to rise.

Nutrition

Serving: 128g | Calories: 293kcal