Thanksgiving was almost a week ago. I know some of you still have some turkey and cranberries leftover, right?! I did and made the same recipe I make every year, about this time. A Thanksgiving Turkey Wreath! I love it because it’s easy and I often have all the ingredients on hand. The kids like it because it tastes super yummy! The hubby likes it because it’s quick and easy. Win-Win-Win!
I got this recipe a few years ago. Over the years I’ve modified and changed it, but the idea is still the same, make a turkey salad type of deal with leftovers and throw it in some crescent rolls. YUM!
- 2 packages of refrigerated crescent rolls
- 2 cups chopped, cooked, leftover turkey
- 1/2 cup celery, chopped
- 1/2 cup craisins (or chopped fresh cranberries)
- 1 cup shredded swiss cheese (optional, or sometimes I use mozzarella instead)
- 1 tbsp dried parsley flakes
- 1/2 cup mayo
- 2 tbsp dijon mustard (optional)
- salt & pepper to taste
- 1 egg white, slightly beaten
- Preheat oven to 375. Combine turkey, cheese, celery, cranberries, parsley, mayo, mustard, salt and pepper. Mix well.Scoop filling evenly over the desired shape of crescent rolls (braid, wreath, whatever). Cover filling with edges of rolls to complete the shape. Brush with egg white, sprinkle with additional cheese if desired.
- Bake for 25-30 min, or until golden brown.
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