Thanksgiving brings so much joy and excitement — a table full of more food than we can eat and surrounded by family and friends, sharing gratitude. With all the hard work that goes into this holiday feast, we want every last morsel to be enjoyed, and what is better than Thanksgiving leftovers? The turkey pecan wreath, made with crescent dough and filled with turkey and other leftovers, is a creative idea that will change your holiday tradition. Add any of your favorite Thanksgiving menu items to make this wreath your own.

Turkey pecan wreath


Photo by Kristen Massad

Grocery List
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.

*Egg wash: Separate the egg and beat the egg white lightly; using a pastry brush, lightly brush the egg white evenly over the dough.

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