Turkey Cranberry Wreath Recipe
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Turkey Cranberry Wreath Recipe
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Great to bring to holiday parties
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Ingredients
Filling
- 2 cups cooked turkey or chicken. We usually use Thanksgiving leftovers or buy a roast chicken or turkey breast from the market.
- ½ cup celery diced
- ½ cup dried cranberries
- 3 tablespoons fresh parsley chopped (feel free to experiment with different fresh herbs - tarragon is good too)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup Swiss cheese shredded, about 4 oz.
- ¼ walnuts or pecans, chopped (you can substitute any nut you like here – sometimes I’ll add pistachios instead just to add a little “green” with the red cranberries)
Crust
- 2 packages crescent rolls refrigerated, 8 rolls each for a total of 16 rolls
Instructions
Filling
- Mix everything but the nuts – hold these for wreath assembly.
- Add salt and pepper to taste. Set aside the filling as you lay out the crust.
Crust
- Preheat the oven to 375° F.
- Unroll the dough and separate into 16 triangles.
- On your baking sheets (I use a pizza sheet because it’s round), arrange eight triangles into a circle with the wide ends toward the center (think wreath here to get the visual).You want each triangle to touch the ones on either side of it, such that the wide base of each triangle forms part of the circle in the center.
- Then, match the other eight triangles up the other way, joining the base of each inner triangle in a seam with the base of an outer triangle. Press the seams together.
- Spread the turkey/chicken salad mixture along the seam to create the filling for the wreath.
- Now sprinkle the nuts over the filling.
- Beginning with an inner triangle, lift it over the filling. Then lift the outer triangle over the filling the other way to “cover” it, slightly overlapping the triangles.
- Keep working around the circle alternatingly until you have completed the wreath.
- I brush some beaten egg on the dough before putting it in the oven. Bake 25 minutes until the crust is golden brown.
Enjoy!
Notes
- That’s it! You just put it out with a knife and spatula and let people slice and serve themselves.
- It’s good hot or cold. Just one caveat - once you bring it to a potluck, you will find people requesting it in the future, so plan to add this to your repertoire of go-to recipes.
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