Turkey and Cranberry Wreath

This is a perfect post-Thanksgiving meal! It’s amazingly delicious, easy, and beautiful.  Enjoy and happy cooking! 

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Turkey and Cranberry Wreath

2 cups chopped, cooked turkeys

1 1/4 cup shredded Swiss cheese

1/2 cup sliced celery

1/2 cup sweetened dried cranberry

3 Tbsp. snipped fresh parsley

1/2 cup mayonnaise (or sour cream)

2 Tbsp. honey Dijon mustard

1/2 tsp. black pepper

1 egg white, lightly beaten

2 tubes refrigerated crescent rolls

Preheat oven to 375 degrees. Combine all ingredients listed above the egg whites. Place one circle of crescents like a star then open the next crescent tube and place it in the middle overlapping each other. Scoop on the turkey mixture into the center where the crescents meet. Wrap the crescent points around the mixture over and over and then baste the top with the egg whites, sprinkle with cheese. Bake 25-30 minutes. Very yummy. You’ll love it!

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Chicken Curry Salad

 

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Chicken Curry Salad

stir together: (ideally you would make this ahead and store it in the fridge so the flavors can meld)
1/4 cup mayonnaise
1 1/2 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 cup sour cream
2 tsp. curry powder

add in:
3 (10oz.) cans of chicken, drained (my first attempt using canned chicken)***1-2 cups craisins
1/2-1 cup cashew pieces
1 apple (chopped up)
3 stalks celery (chopped up)

Stir it all together and serve it over Spinach leaves, in a tortilla, or wrap refrigerated crescent roll dough around it and cook for about 25-30 minutes.  I’ve done it each way and they were great.  My favorite is definitely the crescent style though (Just be sure to cook it long enough).

***(I started using canned chicken because it’s fast and easy, but 3 chicken breasts works great too)