It’s the day after Thanksgiving and there are plenty of leftovers in the fridge. In our opinion, a great way is to use up everything is to make a turkey sandwich. It’s quick, easy, and delicious.

For her last Breakfast recipe, Molly used a little inspiration from her Chinese heritage and incorporated leftovers into a steamed bun, which is essentially a enclosed sandwich!

Rye Steamed Buns by Molly Yeh

“One of my favorite ways to enjoy Thanksgiving is in sandwich form. Turkey, stuffing, and cranberry sauce squished between two pieces of bread, preferable a soft rye, is how I down my meal on Thanksgiving, and also how I get rid of leftovers the day after. I love the combination of sweet cranberry sauce and smoky turkey, along with the silliness of having bread stuffing between two slices of bread. You really can’t get away with that too often.” – Molly Yeh

Rye Steamed Buns by Molly Yeh

“This steamed bun version is a little nod to my Chinese side of the family, as steamed buns are our favorite whenever we go out for dim sum. With this homemade rye version, you can use whatever Thanksgiving leftovers you have on hand (sure, throw some sweet potatoes in there!), and don’t forget to dunk them in some gravy.” – Molly Yeh

Rye Steamed Buns by Molly Yeh

Rye Steamed Buns (w/ Turkey, Stuffing, and Cranberry Sauce)
Makes 8

Dough Ingredients

    1 c warm milk
    2 ¼ tsp yeast
    ¼ c sugar
    1 c rye flour
    2 c all-purpose flour
    1 tsp salt
    1 tb caraway seeds
    1 tb oil

Filling Ingredients

    1 c chopped (cooked) turkey
    1 c stuffing
    ¼ c cranberry sauce, plus more for dipping
    Gravy, for dipping


1. Combine milk with yeast and 1 tablespoon of sugar and let sit for 5 minutes until it gets foamy at the top. Meanwhile, combine the remaining sugar, flours, salt, and caraway seeds in a large bowl or the bowl of a stand mixer fitted with a dough hook. When the yeast has proofed, add the oil, and then pour the mixture into the dry ingredients. Knead for 5-10 minutes until you have a smooth dough.

2. Transfer to an oiled bowl, cover with a damp cloth, and let rise until doubled in size, 3-4 hours.

3. On a work surface, divide dough into 8 equal parts and roll them into balls. Roll the balls out until they’re 1/4 inch thick, spoon on 1-2 tablespoons of turkey, 1-2 tablespoons of stuffing, and a dollop of cranberry sauce. Pinch the edges shut and then place on parchment squares in a bamboo steamer. Cover and let the buns rise for 20-30 minutes more. Meanwhile, bring a large pot of water to a boil over medium high heat.
Steam the buns over the boiling water until they’ve expanded and are no longer doughy, about 25-35 minutes.

4. Let cool slightly and serve with gravy and more cranberry sauce for dipping!

Rye Steamed Buns by Molly Yeh

Rye Steamed Buns by Molly Yeh

Rye Steamed Buns by Molly Yeh

Rye Steamed Buns by Molly Yeh class=

Rye Steamed Buns by Molly Yeh

Rye Steamed Buns by Molly Yeh

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Molly Yeh of my name is yeh

Molly Yeh recently moved from Brooklyn to a sugar beet farm outside of Grand Forks, North Dakota. She shares recipes, bits about farm life, and tales from adventures near and far on her blog my name is yeh. You can follow Molly on Twitter, Instagram, and Pinterest.

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December 18, 2014

[…] These rye steamed buns look like the perfect way to use up leftovers! […]

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