One week from today, most of us will open our refrigerators and panic. The sheer quantity of leftovers will overwhelm us — maybe even paralyze us — as we imagine eating turkey slices for the next week.
Preston Hollow pastry chef Kristen Massad concocted this turkey wreath recipe, which puts the leftovers to good use without being monotonous. Published in the Advocate in 2014, it features crescent rolls, turkey and swiss cheese.
2 packages crescent rolls (16 triangles)
½ cup mayonnaise
2 tablespoons Dijon mustard
½ teaspoon ground pepper
1 tablespoon rosemary, chopped
½ cup celery, chopped
½ cup apples, diced
½ cup dried cranberries
2 cups turkey, chopped (cooked)
½ cup Gruyere or Swiss cheese, shredded
¼ cup pecans, coarsely chopped
1. Preheat oven to 375 F. Lay out eight triangles of crescent dough in a circle, wide end toward the middle. Lay out the remaining eight triangles of dough so the wide ends touch.
2. Combine the mayonnaise, mustard, and black pepper in a bowl. Add chopped turkey, celery, apples, rosemary, and cranberries to the mayonnaise mixture. Shred the cheese and add it to the turkey mixture, and stir to combine all ingredients.
3. Using an ice cream scoop, place filling over the seams of the dough to form a circle. Sprinkle pecans over the turkey filling.
4. Crisscross the dough to create the wreath. Egg wash* the wreath and bake for 25-30 minutes or until top is golden brown and dough is cooked through.
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