Cranberry Turkey Ring

Thanksgiving. A time of year to celebrate and be grateful for the family and loved ones you hold dear. A time to reflect on all of the things you’re thankful for. A time to buy the biggest, fattest turkey you can find, as to feed the army of people coming through your front door!

But what happens when everyone’s left, the Thanksgiving dust has cleared and you’re left with, oh, 12 lbs of turkey still waiting to be eaten? You make Turkey Ring of course!

I love this recipe since it’s so easy and it uses up that leftover turkey everyone’s looking to be rid of. This time around I just baked turkey breast filets since they’re what I had, but it works equally well with thawed out, frozen turkey leftovers. I think I’ll also add some dried cherries to the mix next time to add a smidge of sweetness.

Cranberry Turkey Ring
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Ingredients:
2 packages (8 oz) refrigerated crescent rolls
½ Cup Mayo
2 T. honey Dijon mustard
½ tsp coarsely ground pepper
2 Cup (12 oz) Chopped turkey
½ Cup sliced celery
3 T. fresh parsley
½ Cup sweetened dried cranberries (and a smidge of dried cherries)
1 Cup (4 oz) Swiss cheese
¼ Cup walnuts, coarsely chopped
1 egg

Directions:
Pre-heat oven to 375°

Unroll the crescent roll container and separate the rolls. Place 8 of the triangles in a ring, wide edge of the triangle facing inward, around a circular baking stone with the corners touching. The points of the triangle will hang off the edge of the stone a bit.

Arrange the additional 8 triangles in the center of the ring, seaming wide and to wide end, points inward. Do not seam the sides of the inside triangles, only the wide ends.

In a medium sized bowl mix together the mustard, mayo and pepper. Chop the turkey, celery & parsley and blend in with the mayo-mixture. Grate the cheese and mix in as well.

The original recipe calls to add the walnuts after the mixture is on top of the crescent rolls but I prefer to add it right into the mix.

Scoop the turkey mix onto the center of the wide-end seams. Fold the tips of the crescent roll triangles over each other to make a wreath and seal together. When you’re done the crescent rolls should cover the turkey mix completely. Seam together the edges.

In a small bowl, separate the egg white and discard the egg yolk. Beat the egg while, then brush on to the top of the ring.

Bake for 25- 30 minutes or until golden brown.

Source: Pampered Chef via my mother-in-law