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Tastē Tuesday (one day late!)~ I hope you had a wonderful Thanksgiving. I enjoyed it being a bit earlier this year (the 24th vs. 26th). For some reason, those two days before today, the last day in November, seemed like a gift of time. With December 1st tomorrow, it is time to transition from fall favors to Christmas-time goodies, but before we say good-bye, I wanted to share a recipe for a Turkey Wreath. As I mentioned yesterday, this is a versatile recipe. Traditionally, I use it as a heartier plate at our Christmas party because it cuts into nice appetizer-size wedges and offers a more savory option. However, it also works for dinner when pared with a light side salad. It provides a great use for leftover Thanksgiving turkey, and the recipe can be tinkered with a bit if desired. The crescent dough is not very forgiving, but the rest of the recipe is. There are also multiple ways to wrap the wreath. I have made this enough that I can finagle the final product to look how I want it to, but I am starting to think there are probably easier ways to lay out the crescents. If you are making this for the very first time, it might be worthwhile to Google crescent roll/wreath layouts and peruse the other options - I know they are out there! Also, I wrap my wreath so that the dough covers the entire surface. You can also wrap it with space in-between. The filling is solid enough that is won't ooze out. If you have any questions, don't hesitate to ask!
Turkey Wreath
Adapted from Pampered Chef
Ingredients
2 packages (8 ounces each) low fat refrigerated crescent rolls
1/2 cup olive oil mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon coarsely ground pepper
2 cups chopped cooked turkey*
1/ 2 cup sliced turkey
3 tablespoons chopped parsley
1/2 cup Craisins (dried cranberries)
1 cup (4 ounces) shredded Swiss cheese**
1/4 cup pecans, coarsely chopped***
egg white of 1 egg
Directions
1. Preheat oven to 375F. Carefully unroll crescent dough and separate into 16 triangles. With wide end so f finagle toward the center, arrange 8 ringlets in a circle on a large round stone (pizza stone). The corners of the wide ends will touch and the points will extend beyond the edge of the baking stone. Arrange remaining 8 triangles, facing towards the center with the wide ends matching. Gently pinch the seams to seal them.
2. Combine mayonnaise, mustard, and black pepper in bowl. Add turkey celery, parsley, cranberries, and cheese stirring to combine. Scoop filling over seams of dough forming an even circle.
3. Sprinkle pecans over filling.**** Beginning in the center, lift on dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form a wreath. Seal the seams where needed.
4. Lightly beat egg white and brush over dough. Bake 2-30 minutes or until golden brown and crescent dough cooked through.
Notes
* You can chop the turkey to your desired size. I prefer a bit larger dice (~1/4-1/3").
**For some reason, the store only had cheese slices. No worries if you run into a similar problem. Stack the squares, slice, and dice!
***Walnuts work too.
****As you can see from my pictures, my main motivation was to get dinner on the table. My filling wasn't distributed quite evenly, and I wrapped it all up and realized I had forgotten to sprinkle the nuts over the filling, so I sprinkled them on top of the dough instead. I thought it looked kind of pretty...did I mention this recipe is versatile?
Turkey Wreath
Adapted from Pampered Chef
Ingredients
2 packages (8 ounces each) low fat refrigerated crescent rolls
1/2 cup olive oil mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon coarsely ground pepper
2 cups chopped cooked turkey*
1/ 2 cup sliced turkey
3 tablespoons chopped parsley
1/2 cup Craisins (dried cranberries)
1 cup (4 ounces) shredded Swiss cheese**
1/4 cup pecans, coarsely chopped***
egg white of 1 egg
Directions
1. Preheat oven to 375F. Carefully unroll crescent dough and separate into 16 triangles. With wide end so f finagle toward the center, arrange 8 ringlets in a circle on a large round stone (pizza stone). The corners of the wide ends will touch and the points will extend beyond the edge of the baking stone. Arrange remaining 8 triangles, facing towards the center with the wide ends matching. Gently pinch the seams to seal them.
2. Combine mayonnaise, mustard, and black pepper in bowl. Add turkey celery, parsley, cranberries, and cheese stirring to combine. Scoop filling over seams of dough forming an even circle.
3. Sprinkle pecans over filling.**** Beginning in the center, lift on dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form a wreath. Seal the seams where needed.
4. Lightly beat egg white and brush over dough. Bake 2-30 minutes or until golden brown and crescent dough cooked through.
Notes
* You can chop the turkey to your desired size. I prefer a bit larger dice (~1/4-1/3").
**For some reason, the store only had cheese slices. No worries if you run into a similar problem. Stack the squares, slice, and dice!
***Walnuts work too.
****As you can see from my pictures, my main motivation was to get dinner on the table. My filling wasn't distributed quite evenly, and I wrapped it all up and realized I had forgotten to sprinkle the nuts over the filling, so I sprinkled them on top of the dough instead. I thought it looked kind of pretty...did I mention this recipe is versatile?
 Turkey Wreath (printable recipe) |  |
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