One of the things I love about this recipe is that you can customize it in a wide variety of ways-- the easiest (and most helpful if its not the day after Thanksgiving or your brother Joe hogged all the leftovers) is to substitute ready-made rotisserie chicken for the turkey. Once I changed out the craisins for sun-dried tomatoes and swapped in feta and olives and got a really great Mediterranean flavor. I've substituted in broccoli for the celery when I ran out. The only limit is your imagination!
Recipe: Holiday Turkey Cranberry Wreath
(adapted slightly from The Pampered Chef Kitchen Catalog, Fall/Winter 2000)
2 packages (8 rolls each) refrigerated crescent rolls
Make a half batch of Make-Ahead Butterhorns from Money Saving Mom
*1 pkg (2 1/4 tsp) dry yeast, 4 1/2 cups all purpose flour, 1 cup milk, 1/2 cup butter, 1/2 cup sugar, 3 eggs
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 tsp ground black pepper
2 cups cooked turkey, chopped (about 12 oz)
1/2 cup celery, sliced
1/2 cup dried cranberries (Craisins)
4 oz Swiss cheese, shredded (about 1 cup)
1/4 cup walnuts, chopped (optional)
1) If using the scratch method, prepare your dough about an hour or so before you'll need it.
4) Spoon filling over circular seam between inner and outer ring of rolls.
5) Gently fold one triangle point from outside, over the filling, to the inside of the ring. Take the opposite triangle from the inside and fold it over the filling towards the outside of the ring.
7) Bake 25-30 minutes or until golden brown. Makes 4-6 large servings or 8 smaller servings. Pair with a salad (or other Thanksgiving leftovers!) for a complete meal.