Wednesday, November 25, 2015

Turkey Cranberry Wreath

It was my turn to cook last week — maybe it was two weeks ago…I don’t know — and I thought I would pre-emptively strike the whole "what do I make with all a this left-over turkey" situation. 

I bought a hunk of roasted turkey at the Co-Op and I made an all-time favorite, Pampered Chef Turkey Cranberry Wreath AND the Pioneer Woman’s Turkey Tetrazzini (that I promptly forgot to take a photo of).   You can read about that recipe here.

Our dear A. used to be a Pampered Chef consultant (that explains why we all have every Pampered Chef tool in the catalog, including the well-loved and often-used pizza stone I baked the Wreath on) and a few weeks ago at Dinner Club, the demonstration party recipes were a topic of conversation.  I mentioned that I loved, Loved, LOVED the Turkey Cranberry Wreath and decided, right then, that I would make it my next turn.

Then I saw the Pioneer Woman making Turkey Tetrazzini and I was downright flummoxed over which dish to make.  The Pampered Chef favorite won the toss for Dinner Club, but I made the Tetrazzinni  a few nights later.  The Tetrazzini was delicious and, as the Pioneer Woman herself often admits, it is not low calorie/low fat, especially with a brick of cream cheese mixed in!

So, if you never had the Turkey Cranberry Wreath, let me tell you, it is so good….completely satisfying.  The filing is a snap to make (especially if you use pre-grated cheese) and the sweet, savory and creamy flavors temp you to go back for seconds and possibly even thirds, not uncommon on Dinner Night!  The hardest step in this recipe is making the wreath with the Pillsbury Crescent Rolls…I never did master this step — and Dinner Night was not an exception.  You’re supposed to lay the triangles out, with the widest sides touching on the outside and inside of the wreath, fill the wreath with the filling, then fold the triangles over the filing to meet the wider pieces. 

Okay, what?

Sounds easy enough, right? But apparently, not for me.  Luckily, the appearance does not affect the taste….it was delicious…a little burnt on the bottom in spots, but yummy none the less.  Some people like burnt. Like the crispy edges of meatloaf or Macaroni and Cheese.

BTW, I subsequently YouTubed how to make this stinkin' wreath correctly….now I get it.  I am, indeed, a visual learner.

by:  Pampered Chef

2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups (12 ounces) chopped cooked turkey
1/2 cup sliced celery
3 tablespoons snipped fresh parsley
1/2 cup sweetened dried cranberries
1 cup (4 ounces) shredded Swiss cheese
1/4 cup walnuts, coarsely chopped
1   egg

Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large pizza stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams.  The points in the center will overlap in center; do not seal them.  

Here is a photo from the extremely helpful YouTube video.
Place mayonnaise, mustard and black pepper in a large bowl. Chop turkey and celery into bite size pieces. Chop parsley. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl. Mix filling together and scoop filling over seams of dough, forming a circle.Coarsely chop the walnuts and sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.  Separate the egg lightly beat egg white and brush over dough.  Bake 25-30 minutes or until golden brown.

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