Turkey Cranberry Wreath

I was a Pampered Chef Consultant for a couple of years, and very much enjoyed that.  This was one of my very favorite recipes from then, and it has become a tradition in our house after turkey dinner holidays!  Mmm! 

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Leftover Thanksgiving turkey? Create this season’s showcase recipe–an impressive braided wreath featuring a warm cranberry studded turkey filling.

2 pkgs (8 oz each) refrigerated crescent rolls
½ C mayonnaise
2 Tbsp honey Dijon mustard
½ tsp coarsely ground black pepper
2 C cooked turkey chopped (about 12 oz)
½ C celery, sliced
3 Tbsp fresh parsley, snipped
½ C dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 C walnuts, chopped
1 egg, separated

1. 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 Large Round 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 Dough and Pizza Roller. (Points will overlap in center; do not seal.)

2. Measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix ‘N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice ‘N Serve®.

Yield: 10 servings.

Nutrients per serving: Calories 270, Total Fat 6 g, Cholesterol 40 mg, Carbohydrate 22 g, Protein 15 g, Sodium 520 mg, Fiber less than 1 g

©The Pampered Chef, Ltd., 2000

Fall/Winter 2000 Season’s Best Recipe Collection, Cover Recipe, p. 16.