Turkey Cranberry Wreath
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This simple turkey cranberry wreath has been a staple in my kitchen for over 15 years and is one of my favorite ways to repurpose leftover turkey. The combination of tender turkey, tangy cranberries, and crescent rolls creates a unique dish that’s perfect for the holiday season. The wreath shape also makes it visually appealing, adding a festive touch to the table. It’s a great recipe for leftover Thanksgiving turkey!
If you don’t have turkey, you can substitute chicken, but turkey adds that extra holiday flavor. This versatile dish pairs beautifully with any leftover Thanksgiving sides or even a warm bowl of vegetable soup, making it ideal for post-holiday meals. While it serves eight, my family of five always devours it in one sitting—it’s that good! And with crescent rolls being one of my favorite ingredients, the possibilities for using this in different ways, such as a holiday appetizer, are endless.
This turkey cranberry wreath is a crowd-pleaser and is sure to become a holiday tradition in your home as well!
Ingredients to Make Turkey Cranberry Wreath
- PILLSBURY CRESCENT ROLL DOUGH
- MAYONNAISE
- DIJON MUSTARD
- PEPPER
- TURKEY
- CELERY
- FRESH OR DRIED PARSLEY
- DRIED CRANBERRIES
- SWISS CHEESE
- WALNUTS
- EGG
How to Make Turkey Cranberry Wreath
First, open one can of the crescent rolls. With the corners of wide ends of the triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. The corners of the wide ends will touch, and points will extend 1 inch or so beyond the edge of the pan. It should look like a sun.
Now open the other roll and match the wide end of the remaining 8 triangles to the wide end of each outer dough triangle. Press seams together with your fingers. The points inside the circle should overlap in the center.
Mix your filling up and scoop the turkey mixture onto the dough over the seams of the crescent rolls, forming a ring.
Fold over the crescent dough, starting with the inside points and tucking the ends under. Then, do the same with the outside points.
Now you’ve got a nice ring or wreath shape. Brush it with a beaten egg. This helps give it that glossy golden brown color and extra crispness to the crust. Bake at 375 degrees for 25-30 minutes.
See how beautiful that egg made the crust. Now it’s time to dig in.
Frequently Asked Questions
What can I use cranberry sauce instead of dried cranberries?
You can use cranberry sauce. Dried cranberries add a nice chewy texture, while whole berry cranberry sauce will make the wreath sweeter and more moist. If using cranberry sauce, pat it dry with a paper towel to remove excess moisture before adding it to the wreath.
Can I prepare the wreath in advance?
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. For the freshest result, assemble the wreath with the crescent rolls just before baking.
Can I freeze the leftovers?
Yes, you can freeze the leftover turkey cranberry wreath. Wrap the individual pieces in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 3 months. Reheat in the oven for best results.
What can I serve with the turkey cranberry wreath?
This wreath pairs wonderfully with leftover Thanksgiving sides such as mashed potatoes, green beans, or a fresh garden salad. It also works well with vegetable soup or a side of roasted vegetables.
Can I make this as an appetizer instead of a main dish?
Absolutely! You can make smaller, individual wreaths or even crescent roll bites using the same filling. This makes it a great holiday appetizer for parties and gatherings.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. They will last up to 3 days. Reheat in the oven or microwave before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- Quick Cinnamon Crescent Rolls
- Caramel Apple Cream Cheese Crescent Ring
- Easy Crescent Danish Rolls
- Chicken Pillows
Turkey Cranberry Wreath
Real Mom Kitchen
Ingredients
- 16 oz crescent rolls two 8 oz packages
- ½ cup mayonnaise
- 2 Tbsp Dijon mustard
- ¼ tsp black pepper I probably use more like 1/8
- 2 cups cooked turkey diced
- ½ cup celery sliced
- 3 Tbsp fresh parsley snipped or 1 Tablespoon dried Or leave it out. I did this time
- ½ cup dried cranberries
- 4 oz Swiss cheese shredded, 1 cup
- ¼ cup walnuts chopped (optional, I never add this)
- 1 egg beaten
Instructions
- Unroll crescent dough into 16 triangles. With wide end of triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. Corners of the wide ends will touch and points will extend 1 inch beyond the edge of the pan. It should look like a sun. Then match wide end of the remaining 8 triangles to the wide end of each outer triangle. Press seams together with fingers. Points of inside the circle should overlap in the center.
- Mix mayo, mustard, and pepper in medium bowl. Mix in turkey, celery, parsley, cranberries, cheese and nuts (If desired). Scoop mixture onto dough over seams of crescent rolls forming a ring. Fold over crescent dough alternating outside and inside points, tucking ends under. Brush with beaten egg.
- Bake in a 375 degree oven for 25 to 30 minutes.
Nutrition
This post was originally posted in December 2008.
