RECIPE FOR TURKEY CRANBERRY WREATHIngredients
2 pkg refrigerated crescent rolls (8oz pkg)
1/2 Cup Mayonnaise
2 tablespoons honey Dijon mustard
1/2 tsp ground black pepper
2 cups cooked turkey chopped (chicken works also)
1/2 cup celery, chopped
3 tablespoons fresh parsley, snipped
1/2 cup dried cranberries
8 oz swiss cheese shredded (1 cup)
1/4 cup walnuts chopped
1 egg, separated
Preheat oven to 375 degree. unroll crescent dough, separate into
16 triangles. With wide ends of triangles toward the center,
arrange 8 triangles in a circle on Large pizza pan or cooking
stone. Match wide end of each remaining triangle to wide end of
each outer triangle; seal seams using pizza roller (Points will
overlap in center, do not seal. Measure mayo, mustard, pepper
into bowl. Add turkey, celery, parsley & cranberries. Add cheese
and mix. 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 a wreath. Tuck last end under
the first. Separate egg, Beat egg white lightly; brush over dough
using pastry brush. Bake 25-30 minutes or until dough is golden brown.
RECIPE FOR TURKEY CROQUETTESIngredients
1 (10-3/4-ounce) can condensed cream of chicken soup, divided
1/4 cup sour cream
1 tablespoon Dijon mustard
1-1/2 cups Italian-seasoned bread crumbs
2 cups finely chopped cooked turkey
1 teaspoon pepper
1/4 cup Vegetable Oil
Cook half of soup, sour cream, and mustard in a small saucepan
over medium heat, stirring constantly, 3 minutes. Keep sauce
warm. Stir together remaining soup, 1 cup breadcrumbs, turkey,
and pepper. Shape mixture into 4 patties; coat with remaining 1/2
cup breadcrumbs. Fry patties in hot oil in a large skillet about
4 minutes on each side or until golden. Serve with warm sauce.
Makes 4 servings.
RECIPE FOR TURKEY CARAVAN'SIngredients
1 lb. Turkey or any deli meat
1/2 lb. cheese
1 Cup light/low-fat cream cheese
1 large lavish bread (about 15 in. round)
1 Cup tomatoes, sliced
1 Cup Cucumbers, sliced
1 1/2 cups lettuce
Spread Cream cheese on one side of lavish bread. Starting with Turkey
and cheese layer the rest of the ingredients. Roll and wrap tightly.
Cut the roll into 1 1/2 inch sandwiches. Refrigerate for 1-2 hours.
RECIPE FOR TEXAS TURKEYIngredients
1 Rhodes Texas White or Wheat Roll Thawed, but still cold
1 Egg, beaten
Coarse Ground Salt or Rosemary.
With Scissors, cut a rll in half using a little flour to
prevent sticking. With one half, flatten and place cut side
down on a large baking sheet sprayed with non-stick cooking spray.
This will be the body. Cut a narrow piece off of the remaining
half to be used as a head and neck. Flatten large piece
slightly and cut about 10 long slits to form feathers.
Place next to body. Roll narrow piece
into a rope shape and place on other side of body forming
a slight curve. Cut head piece on an angle and pull down against
neck to form a wattle. Brush with beaten egg. Place peppercorn
on head for eye and use a slivered almond for the beak.
Decorate body and tail with seeds and nuts as desired.
Allow to rise slightly (15 minutes). Bake at 350 degrees for
15 minutes or until golden brown. After baking, press pretzels
in rolls for legs.
For larger Turkeys use 2 Rolls