• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Turkey Cranberry Wreath Recipe

    January 9, 2017 by Meg Jones Leave a Comment

    Jump to Recipe Print Recipe

    Turkey Cranberry Wreath Recipe

    A Wreath For Eating, Not Hanging On Your Front Door

    Meg   By Meg Jones - wife, mother,
    professional, contributor

    Every year we can count on at least one invitation to a holiday season potluck dinner.  This gives me the opportunity to make my super easy and seasonally festive turkey cranberry wreath……not for hanging on the door, but for consumption.

    My copy of the recipe was copied from a magazine years ago and is barely legible, so I take some liberties with the ingredients.  The main idea is, I wrap some form of turkey or chicken salad in two packages of crescent roll dough put together in the shape of a wreath.

    It takes minimal time to prepare, presents well, and is easy to eat.  What more can you ask for?   And it’s good anytime of the year, not just when wreaths are traditionally in season!

    Preparing Turkey Cranberry Wreath

    Maddie Preparing Turkey Cranberry Wreath

    Turkey Cranberry Wreath Recipe
    Print Recipe

    Turkey Cranberry Wreath Recipe

    Great to bring to holiday parties
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Appetizer
    Cuisine: American
    Keyword: turkey
    Servings: 16 servings

    Ingredients

    Filling

    • 2 cups cooked turkey or chicken. We usually use Thanksgiving leftovers or just buy a roast chicken or turkey breast from the market
    • ½ cup celery diced
    • ½ cup dried cranberries
    • 3 tablespoons fresh parsley chopped (feel free to experiment with different fresh herbs - tarragon is good too)
    • ½ cup mayonnaise
    • 2 tablespoons Dijon mustard
    • 1 cup Swiss cheese shredded, about 4 oz.
    • ¼ walnuts or pecans, chopped (you can substitute any nut you like here – sometimes I’ll add pistachios instead just to add a little “green” with the red cranberries)

    Crust

    • 2 packages crescent rolls refrigerated, 8 rolls each for a total of 16 rolls
    US Customary - Metric

    Instructions

    Filling

    • Mix together everything but the nuts – hold these for wreath assembly.
    • Add salt and pepper to taste. Set aside the filling as you lay out the crust.

    Crust

    • Preheat the oven to 375° F.
    • Unroll the dough and separate into 16 triangles.
    • On your baking sheets (I use a pizza sheet because it’s round J), arrange 8 of the triangles into a circle with the wide ends toward the center (think wreath here to get the visual).
      You want each triangle to touch the ones on either side of it, such that the wide base of each triangle forms part of the circle in the center.
    • Then take the other 8 triangles and match them up the other way, joining the base of each inner triangle in a seam with the base of an outer triangle. Press the seams together.
    • Spread the turkey/chicken salad mixture along the seam to create the filling for the wreath.
    • Now sprinkle the nuts over the filling.
    • Beginning with an inner triangle, lift it over the filling. Then lift the outer triangle over the filling the other way to “cover” it, slightly overlapping the triangles.
    • Keep working around the circle in alternating fashion until you have completed the wreath.
    • I usually brush some beaten egg on the dough before putting in the oven. Bake 25 minutes until the crust is the color is golden brown.

    Enjoy!

      Notes

      That’s it! You just put it out with a knife and spatula and let people slice and serve themselves.
      It’s good hot or cold. Just one caveat - once you bring it to a potluck, you will find people requesting it in the future, so plan to add this to your repertoire of go-to recipes.

       

       

      « Ratio Chart for Converting Fresh Herbs to Dried Herbs
      Potato Gnocchi with Vegetable Noodles Video »

      I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Search My Site

      Who Is The Reluctant Gourmet?

      I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

      How Not to Cook Book

      Cooking Mistakes and How to Fix Them

      Categories

      Reluctant Gourmet on Instagram

      Footer

      About the Reluctant Gourmet

      I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

      • Facebook
      • Google+
      • Instagram
      • LinkedIn
      • Pinterest
      • RSS
      • Twitter

      Featured Favorites

      Why Is My Halibut So Dry

      Bucatini all'Amatriciana Recipe

      Bucatini all'Amatriciana Recipe

      Pasta with Spinach Garlic and Guanciale Sauce Recipe

      Pasta with Spinach Garlic and Guanciale Sauce Recipe

      Fun Stuff

      • Cartoons
      • Events
      • Opinion
      • Press Releases

      Important Links

      • Advertising Disclosure
      • Terms of Use
      • Copyright Info
      • Privacy Policy
      • Home
      • About The Reluctant Gourmet
      • Contact Me
      • Advertising

      Copyright © 2022 · The Reluctant Gourmet