Sunday, September 26, 2010

Turkey Cranberry Wreath

I got this recipe from a pampered chef consultant. I don't even know what book it came from. It was copied on a sheet of paper. It is a little time consuming, but very impressive. It looks so fancy, but is so yummy.

Turkey Cranberry Wreath
submitted by Barbie

2 pkg. (8 oz) crescent rolls
2 cup turkey, chopped
1/2 c. dried cranberries (craisins)
4 oz. Swiss cheese, grated
1 egg, separated
1/2 c. mayo
2 Tbsp. dijon mustard
1/2 tsp. black pepper
1/2 c. celery

Arrange 8 crescent rolls in a circle on large round pan.
Wide ends are touching in center with points hanging off the end.
Match wide ends of remaining triangles and seal seams. (Not points in center)
Combine mayo, mustard and pepper.
Add turkey, celery and craisins. Mix and add cheese.
Scoop filling over seams of dough, forming a circle.
Sprinkle walnuts over filling.
Beginning in center, lift one dough triangle across mixture.
Continue alternating with outer strips, slightly overlapping to form wreath.
Tuck last end under first. Separate egg and brush dough with egg white.
Bake at 375 for 25-30 min. or until golden brown.


I have been making this recipe since we lived in Provo and were going to college. I got it from the couple who rented the front part of our house. It is my absolute favortie because it probably has the most calories of any enchillada recipe, so it tastes delectable. You of course could substitute with chicken, which I do most of the year.

Turkey Enchiladas
submitted by Barbie
2-3 cups turkey, shredded
1 doz. Flour/corn tortillas
1 small can diced green chilies
1 lb. jack cheese, grated
2 cans cream of chicken soup
1 can water
1 16 oz. container sour cream

Combine sour cream, soup, water and chilies.
Dip tortillas into mixture.
Fill tortillas with chicken and cheese.
Roll and place in 9x13 in. pan
Pour the rest of the mixture on top.
Sprinkle with any remaining cheese.
Bake at 350 for 30-40 min.