I bought a larger turkey than usual this year, and have slightly more left overs than usual, but my favorite way to use up some of those leftovers is making my Turkey Cranberry Wreath. It is a hit with everyone who tries it. I am sure you will enjoy it too. If you prefer to have different nuts, you could substitute walnuts or almonds for the pecans.
Turkey Cranberry Wreath
adapted from a Pampered Chef Booklet
- 2 tubes Pillsbury Original Crescent Rolls
- 1/2 cup mayonnaise
- 2 Tbsp Dijon Mustard
- 1/2 tsp pepper
- 2 cups cooked turkey meat
- 1/2 cup chopped celery
- 3 Tbsp chopped fresh parsley
- 4 oz shredded Swiss cheese
- 1/2 cup Craisins (dried cranberries)
- 1/4 cup chopped pecans
- 1 egg white, beaten
Preheat oven to 375° F. Unroll crescent dough, separate into 16 triangles. With wide ends of triangles toward the center arrange 8 triangles in a circle on a large round Pizza stone. Corners of wide edges will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams; (points will overlap in the center – do not seal there)
In a large bowl mix mayonnaise, mustard, black pepper, chopped turkey, celery, parsley, cranberries,and cheese together. Combine well. Scoop filling and place over seams of dough, forming a circle. Sprinkle with chopped nuts over filling.
Beginning in center, lift one dough triangle across the mixture. Continue alternating with outer and inner strips, slightly overlapping to form a wreath. Tuck last end under the first.
Whip egg white and brush over dough with a pastry brush. Bake for 25-30 minutes or until golden brown. Slice into 10 portions.
This is really my all time favorite way to have turkey. My husband even says it is better than the main event. How often do you hear that the leftovers are better than the original?