Create A Magical Christmas

A Festive Feast

I shared a recipe with you last week for a cranberry & mincemeat filo tart which I was making for my friends for our girls christmas get together. Well it certainly went down well & we had a fabulous evening together (love my girls).
So as promised here is the rest of the menu I served up for the evening a turkey & cranberry wreath served with a pomegranete, pear & walnut salad....

Turkey and Cranberry Wreath(Pampered Chef). Photo by 1Blessed4life

For The Turkey & Cranberry Wreath:- From Pampered Chef

  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 2 cups chopped cooked turkey
  • 1 1/4 cups shredded swiss cheese
  • 1/2 cup sliced celery
  • 1/2 cup dired & sweetened cranberries
  • 1/2 cup mayonaisse
  • 2 tablespoons honey dijon mustard
  • 1/2 teaspoon black pepper
  • 1 egg white, lightly beaten
  1. Preheat oven to 375*F.
  2. In bowl, combine turkey, 1 cup of the cheese, celery, cranberries,  mayonnaise, mustard and black pepper. Mix well. Set aside.
  3. Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center.
  4. Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don't seal center triangles.
  5. Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle.
  6. Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show.
  7. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first.
  8. Brush top of wreath with egg white.
  9. Sprinkle with remaining 1/4 cup cheese.
  10. Bake 25-30 minutes or until golden brown. Enjoy!

For the Salad  Ingredients:

Pear, sliced (fresh or canned)
Gorgonzola cheese
Cranberries (or pomegranate seeds)

Dressing Ingredients:

1/4 cup oil
3 tablespoons apple cider vinegar
1/4 cup reserved pear juice
4 teaspoons dijon style mustard
1 tablespoon honey
1 teaspoon poppy seeds


Mix together ingredients for dressing and pour over salad. If you don’t have enough pear juice, just substitute water.

With the left over cranberries I made some white chocolate & cranberry brownies, you can find this & more recipes over on my cookery blog Sarah & Josephs Cookery Corner

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