Combine 1-1/2 cups flour, undissolved yeast, sugar, salt, poultry seasoning, garlic and pepper in large mixer bowl. Add chicken broth and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff dough. Add turkey, celery, onion and cranberries. Mix for 2 minutes on medium speed; scrape down sides of bowl. Mix for an additional 30 seconds. The dough will be stiff yet sticky. Cover bowl and let rest 10 minutes.
Portion dough into 12 (2-1/2 inch) generously greased muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
Bake in preheated 375°F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with turkey gravy, if desired. Refrigerate any leftovers.
Freezer Instructions: Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.