This simple turkey cranberry wreath is one of my most favorite ways to use up leftover turkey. I’ve probably been making this recipe for at least 15 years and it’s a favorite!
If you don’t have turkey, you can always use chicken in this turkey cranberry wreath. However, turkey is always better. I’m not even sure where this recipe came from. It’s on a handout of recipes for holiday leftovers that I got from somewhere. It’s prefect to serve along and Thanksgiving sides you may have leftover. It is also great to serve along side any kind of vegetable soup.
The recipe serves 8 but my family of 5 can finish this off with no problem. This of course uses one of my favorite ingredients – crescent rolls. I just love all the things that you can make with that stuff. I’ve included more pictures for this one. It can also be used as an appetizer during the holidays also.
Here are some step by step photos and instructions.
First open one can of the crescent rolls. 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 or so beyond the edge of the pan. It should look like a sun.
Now open the other roll and 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 your filling up and scoop the mixture onto dough over seams of crescent rolls forming a ring.
Fold over crescent dough starting with the inside points, tucking ends under. Then do the same with the outside points.
Now you’ve got a nice ring or wreath shape. Brush it with beaten egg. This helps give it that glossy golden color and extra crispness to the crust.
See how beautiful that egg made the crust. Now it’s time to dig in.
- CRESCENT ROLL DOUGH
- DIJON MUSTARD
- FRESH OR DRIED PARSLEY
- DRIED CRANBERRIES
- SWISS CHEESE
Turkey Cranberry Wreath
Real Mom Kitchen
- 2 8 oz packages crescent rolls
- 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
- 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.
This post was originally posted in December 2008. These photos below are the photos that were included in the original post.