Friday, November 26, 2010

More Thanks and More Turkey by Lisa Mondello

Hello from Lisa Mondello, wishing you a Happy Thanksgiving. I hope you all enjoyed your Thanksgiving holiday yesterday. I know I did. Being with family around the holiday is always so important.

By now you're probably feel full from all that turkey and stuffing and pie from yesterday and only want to kick back on the sofa and watch some good movies. I admit I will be doing a fair amount of that this weekend in between running around with the kids. But I'll also be working on finishing another story and trying to get rid of all these leftovers without getting sick to death of turkey. So I'll leave you with a quick recipe that hopefully is different enough that your husband and kids won't run from the table because you're using leftovers! This is one that I used to do a lot when I sold Pampered Chef kitchen tools. Enjoy!

Pampered Chef's Turkey Cranberry Wreath

2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

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