Turkey Cranberry Wreath

Name: Turkey Cranberry Wreath
Yield: 10 servings
Ingredients: 2 pkgs (8 oz/226 g) each refrigerated crescent rolls; 2 pkgs (8 oz/226 g) each refrigerated crescent rolls; 10-12 oz (300-350 g) turkey breast (about 2 cups (12 oz/500 mL) chopped); 1 cup (4 oz/125 g) shredded Swiss cheese; ½ cup (125 mL) mayonnaise; 2 tbsp (30 mL) honey Dijon mustard; ½ cup (125 mL) sliced celery; ½ cup (125 mL) sweetened dried cranberries; 3 tbsp (45 mL) snipped fresh parsley (optional); ½ tsp (2 mL) black pepper; ¼ cup (60 mL) walnuts, coarsely chopped; 1 egg white

Leftover Thanksgiving turkey? Create this impressive wreath featuring a warm cranberry-studded turkey filling.

Ingredients

2 pkgs (8 oz/226 g) each refrigerated crescent rolls
2 pkgs (8 oz/226 g) each refrigerated crescent rolls
10-12 oz (300-350 g) turkey breast (about 2 cups (12 oz/500 mL) chopped)
1 cup (4 oz/125 g) shredded Swiss cheese
½ cup (125 mL) mayonnaise
2 tbsp (30 mL) honey Dijon mustard
½ cup (125 mL) sliced celery
½ cup (125 mL) sweetened dried cranberries
3 tbsp (45 mL) snipped fresh parsley (optional)
½ tsp (2 mL) black pepper
¼ cup (60 mL) walnuts, coarsely chopped
1 egg white

Directions

Preheat oven to 375°F (190°C). Brush oil onto the Fully Glazed Large Round Stone. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on the stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker's Roller. (Points will overlap in center; do not seal.)
Add the turkey to a large bowl. Chop turkey using Salad Chopper. Add the cheese, mayonnaise, mustard, celery, cranberries, parsley (if using), and black pepper to the bowl. Using a Large Scoop, scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling.
Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown.

Yield:

10 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g

Cook's Tips:

If desired, 2 cups chopped cooked chicken can be substituted for the turkey.

Use the Turkey Cranberry Wreath to transform leftover Thanksgiving turkey.

You can shred your cooked turkey or chicken in the Deluxe Stand Mixer with the scraping beater attached. Mix on CUSTOM speed 1 until shredded, about 30 seconds.