I think I look forward to this after-Thanksgiving Turkey Cranberry Wreath as much as Thanksgiving itself. It’s true. It’s a recipe that only comes out for a single day per year – and today’s the day. I should probably rename it Black Friday Wreath….
Actually, that sounds scary, not delicious. So, never mind….
The flavors in this wreath are decidedly Thanksgiving-ish, thanks to the savory turkey, crunchy celery, sweet-tart dried cranberries and flaky crescent rolls. And yet, it is distinctly different tasting than the giant meal you just indulged in less than 24 hours prior. So, you don’t have to worry about this tasting exactly like Thanksgiving dinner just smashed together in a different way. In fact, I don’t think I’ve tasted anything quite like it elsewhere, and it really is surprisingly delicious.I try really hard to make most of my food homemade (the operative word here is ‘try’, meaning that sometimes I just give in to convenience and fail… sigh!) and I also try to avoid buying crescent rolls from a can, partly out of principle and partly for health reasons. Oh, but they are so good, aren’t they?? And, thus there are a few occasions when I make an exception, and this Turkey Cranberry Wreath is one of those times when I guiltily sneak a couple cans of crescent rolls into my shopping cart. Because it is necessary and worth it for this recipe.
After eating a hearty meal full of comforting, homey flavors on Thanksgiving, this wreath somehow tastes a little bit upscale, and it looks special too. It is perfect for a brunch (perhaps after early morning shopping?) or lunch when paired with some fruit. So, while it is relatively easy to actually put together, you can impress your holiday guests just one more time with this wreath before you send them on their way home. Or… you can wait until they leave, so you can hoard it all for yourself. I won’t judge you.
- 2 pkgs (8 ounces each) refrigerated crescent rolls
- ½ cup mayonnaise
- 2 tbsp honey Dijon mustard
- ½ tsp ground black pepper
- 2 cups cooked turkey, chopped
- ½ cup celery, diced
- 3 tbsp fresh parsley, snipped
- ½ cup dried cranberries
- 4 ounces Swiss cheese, (1 cup) shredded
- ¼ cup walnuts, chopped
- 1 egg white, lightly beaten
- Preheat the oven to 375 degrees.
- In a small bowl, whisk together the mayonnaise, Dijon mustard and black pepper. In a large bowl, stir together the turkey, celery, parsley, cranberries, cheese, and walnuts. Add the mayonnaise mixture, and stir until thoroughly incorporated. Set aside.
- Unroll the crescent dough and separate into 16 triangles. With wide ends of the triangles toward the center arrange 8 triangles in a circle on a greased baking sheet. The corners of the wide ends will touch slightly, and the points will extend out (looking like a star). Arrange the remaining 8 triangles in the center, with the wide ends slightly overlapping the first 8 triangles. The points will overlap in the center of the circle. Seal the seams.
- Scoop the filling over the seams of dough, forming a ring. Beginning in the center, lift the tip of one dough triangle across the mixture and tuck the tip under. Continue with the remaining inner triangles. Then overlap the outer triangles, tucking the tips under to form a braided pattern.
- Brush the dough with the lightly beaten egg white. Bake at 375 degrees for 25-30 minutes or until golden brown.
Recipe slightly adapted from Season’s Best Recipe Collection from the Pampered Chef.