Turkey Cranberry Wreath (from Rachel Bardwell)
Great way to use some of your leftover Thansgiving turkey.
2 packages Pillsbury refrigerated crescent rolls
1/4 cup mayonaise
1/4 cup sour cream
1/2 cup (4oz) cream cheese
2 tablespoons honey dijon mustard
2 cups cooked turkey, or chicken, chopped (about 12 oz)
1/2 cup of chopped onion
2 garlic cloves, pressed
1/4-1/2 cup celery, sliced
3 tablesppoons fresh parsley
1/2 cup craisins
4-8 ounces Swiss Cheese
1/4 - 1/2 cup walnuts
egg whites from 1 egg
salt and pepper, to taste
Preheat oven to 375 degrees. Unroll crescent dough; separate into 16 triangles. Line up on big round pan (pizza pan) in circle.
Mix mayonaise, sour cream, cream cheese, mustard and black pepper in large bowl. Add turkey, celery, parsley and cranberries to bowl. Grate cheese into bowl. Mix filing and scoop filling onto cresent dough.
Coarsely chop walnuts using food chopper; sprinkle most of the walnuts over filling, bring pointy ends of triangles over filling.
Separate egg into small bowl. Beat egg white lightly; brush over dough. Sprinkle the remaining walnuts over the ring. Bake 25-30 minutes or until golden brown.
*This is so delicious! My niece, Rachel, gave me this recipe, and she also makes it with ham, and adds horseradish and extra garlic.
*When I made this, I had about a cup of stuffing left from our Thanksgiving dinner and I added it to the filling. I always use more garlic than a recipe calls for...