I love Thanksgiving and everything that comes with it. Thanksgiving dinner is arguably the best meal of the whole year with the mashed potatoes, stuffing, cranberry sauce, pumpkin pie, and of course, turkey. Lots and lots of turkey. The question is, what do you do with all the leftover turkey? Today I have the perfect solution for you- a Turkey Cranberry Croissant Wreath. Not only is it easy, but it’s pretty, too! Let’s get started!
First you will need two cans of croissants. Open the first can and lay all the croissants out on a pizza stone or other pan so that it looks like the sun.
Next you’re going to take the other can of croissants and place them with the points facing inward to the center. Slightly overlap the ends so you can press them together with the first croissants you put down.
You’ll have a pile of croissants in the middle. That will be fixed in just a minute. After you press the croissants together where they meet, you are going to scoop your turkey mixture. It is a combination of turkey, dried cranberries, celery, mayonnaise, Swiss or mozzarella cheese, mustard, pepper, and walnuts or pecans (optional, but oh so good!)
Just keep putting the turkey mixture all around the wreath until it is evenly distributed.
Now you’re going to start enclosing the turkey filling. Just lift up an inside croissant and place it over the top of the filling. Take the corresponding outside croissant and cross it over the top of the first croissant. You don’t have to place it exactly on top. You can wrap them around a little diagonally if you think it makes it prettier. Keep wrapping croissants until all of them have been used.
After you have wrapped all the croissants around the filling, just bake in a 375 degree oven for 25-30 minutes until golden brown. Serve warm.
This would be a fantastic New Year’s Eve dinner or fancy party food! Actually, you can make this any time of year with chicken 🙂
TURKEY CRANBERRY CROISSANT WREATH
- 2 packages (with 8 rolls each) refrigerated crescent rolls
- 1/2 cup mayonnaise
- 2 Tbsp. mustard
- 1/2 tsp. coarsely ground black pepper
- 2 cups cooked, chopped turkey
- 1/2 cup celery, sliced
- 1/2 cup dried cranberries
- 1 cup shredded Swiss or mozzarella cheese
- 1/4 cup walnuts or pecans, chopped
- Remove all croissants from first can and place on a pizza stone (or other pan) in a circular pattern, points out, with center edges slightly overlapping.
- Remove all croissants from second can and place on pizza stone (or other pan) in a circular pattern, points in, with edges slightly overlapping croissants from the first can.
- Press the ends (not the points) of the croissants together to seal them.
- Mix the mayonnaise, mustard, pepper, turkey, celery, cranberries, cheese, and nuts together. Using a large cookie scoop, place the turkey mixture around the wreath where the croissants overlap.
- Starting with an inside croissant, pull it up and over the turkey filling. Take the corresponding outside croissant and pull it up and over the filling as well. Croissants do not have to perfectly overlap.
- When all croissants have been pulled over filling, bake in 375 degree oven for 25-30 minutes, until golden brown. Serve warm.
Looking for other great fall recipes? Try these!