I am not an authority on American cuisine, but ever since I came to America, I like to follow American traditions, learn and make them part of my cuisine repertoire. My friend Carra Riley, author of a book Cosmic Cow Pie http://cosmiccowpie.com/book wrote a blog on turkey leftover. Of all the solutions on how to recycle turkey after Thanksgiving, this recipe is the best solution for my taste and I love its simplicity. I will try it even though I never have leftover of any kind. This recipe can be adapted with other meats as well. I can’t wait to try it and I hope you will too.

Turkey leftovers and cranberries create a fun and festive wreath dish.
Wondering about something different to take to your holiday parties? Have some leftover turkey from Thanksgiving? Want a tangy taste treat everyone will be talking about?
Try this creative holiday braided wreath for a special lunch or appetizer adapted from the Pampered Chef 2000 Seasons Best recipe collection.
2 packages (8 ounce each) refrigerated crescent rolls.
3/4 cup light mayonnaise or miracle whip for a sweeter taste
1 tablespoon sweetener or sugar
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 1/2 cups cooked and chopped turkey pieces
1 cup chopped celery, can use cauliflower or broccoli
3 tablespoons fresh parsley or 1 TBS dried parsley and 10 to 12 cilantro leaves
1/2 cup dried cranberries
4 ounces shredded Swiss cheese (1/2 cup)
1/4 cup chopped pecans
1 egg white
turkey wreath ingredients Turkey Leftovers And Cranberries In A Wreath
Preheat over to 375 F
Use a round baking stone or pizza pan. Unroll the crescent dough and separate into 16 triangles
With side ends of triangle toward the center place 8 triangles in a circle in the center of the large round baking stone. Press the edges of the 8 triangles creating the circle together.

Mix Mayonnaise, mustard and black pepper. I would leave out the mayo to make it less caloric.
Chop turkey, dice celery snip parsley or cilantro. Add Turkey, celery, parsley to batter bowl. Add grated Swiss cheese.

Scoop filling over the center of the dough seam where the top triangles and bottom triangles come together and have been blended so the dough will not come apart.

Add the pecans to the top of the turkey leftover.

Beginning in the center, lift on dough triangle across the mixture. Continue alternating with outer triangles slightly overlapping to form the wreath.

In a bowl separate the egg white, beat and brush lightly over the entire wreath.

Bake 25 to 30 minutes at 375. Yields 10 servings.

Carra suggests to add cranberries in the mixture, I will leave it out of the dough to make it crispy top and bottom, I will serve it on the side instead.

(Photo credits: Carra Riley)

The turkey leftovers with cranberries will delight your guests palate with the unique flavor coming from the tang of the cranberries and dijon mustard.
Serve with a Celebration Cranberry Salad and receive rave reviews!
Prefect way to be creative with turkey leftovers and create a festive, braided warm stuffed treat.
Thank you Carra for sharing your Cosmic Cuisine recipe. This is a winner. Happy Thanksgiving my friends. I hope it will be a splendid day for you. Ciao,

Valentina
http://www.valentinadesigns.com

Valentina Cirasola has a deep interest in food that led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Get your copy of Valentina’s books on
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