Description

This Turkey and Cranberry Wreath is a festive and delicious way to transform leftover turkey into a savory holiday centerpiece. Made with crescent roll dough filled with a flavorful mixture of turkey, cranberry sauce, cheese, and herbs, this baked wreath is buttery, cheesy, and bursting with classic seasonal flavors. Perfect for family gatherings or potlucks, it’s easy to assemble and impressive to serve hot from the oven.

Ingredients

Scale

Dough

2 (8-ounce) cans refrigerated crescent roll dough

Filling

2 cups cooked turkey, shredded or chopped
1/2 cup whole berry cranberry sauce
1/2 cup mayonnaise or softened cream cheese
1/2 cup shredded Swiss cheese or mozzarella
1/4 cup chopped celery
1/4 cup chopped green onions
1/2 teaspoon dried thyme or sage
Salt and black pepper, to taste

Finishing

1 egg, beaten (for egg wash)
Optional garnish: fresh parsley or rosemary sprigs

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix the Filling: In a medium bowl, combine the shredded or chopped turkey, whole berry cranberry sauce, mayonnaise or cream cheese, shredded cheese, chopped celery, green onions, dried thyme or sage, salt, and black pepper. Stir thoroughly until all ingredients are evenly blended.
Arrange Crescent Rolls: On the prepared baking sheet, arrange the crescent roll triangles in a circle with the wide ends overlapping in the center and the pointed tips facing outward, creating a sunburst pattern. Press the inner edges slightly together to form a firm base for the wreath.
Add the Filling: Spoon the turkey mixture evenly in a ring over the wide ends of the crescent rolls, making sure to distribute the filling uniformly around the wreath.
Fold and Seal: Fold the pointed ends of the crescent rolls over the filling and tuck them under the center of the wreath. Press lightly to seal the edges and create a neat, enclosed wreath shape.
Apply Egg Wash: Brush the entire top of the wreath with the beaten egg. This step will give the crust a beautiful golden brown and glossy finish when baked.
Bake: Bake the wreath in the preheated oven for 20 to 25 minutes or until it is golden brown and cooked through, with the filling hot and bubbly.
Cool and Garnish: Allow the wreath to cool for a few minutes on the baking sheet. Garnish with fresh parsley or rosemary sprigs if desired to add a festive touch.
Serve: Slice the wreath into portions and serve warm. Pair with extra cranberry sauce or gravy for dipping for added flavor.

Notes

This recipe is an excellent way to use up leftover Thanksgiving turkey.
You can substitute chicken for turkey if preferred.
For extra texture and flavor, consider adding chopped pecans to the filling.
Serve with a side of cranberry sauce or gravy to complement the flavors.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 5g
Sodium: 480mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 15g
Cholesterol: 55mg