A Wreath For Eating, Not Hanging On Your Front Door
Transform your holiday leftovers into a stunning centerpiece with a turkey cranberry wreath.
This delicious creation combines tender turkey, tangy cranberry sauce, and a flaky crescent dough crust. It’s an easy, crowd-pleasing dish that feels festive but doesn’t require hours in the kitchen.
The wreath is perfect for turkey and cranberry use after Thanksgiving or Christmas. The recipe also adapts well to rotisserie chicken if you want to enjoy it year-round. Each slice delivers a harmonious balance of sweet, savory, and buttery flavors. The presentation makes it equally suitable for brunch, lunch, or a casual dinner with family.
To assemble, roll out crescent dough into a ring, layer the filling, and fold the edges over. It’s simple yet impressive. The wreath bakes to golden perfection, creating a crispy crust that beautifully contrasts with the tender filling. To complete the meal, serve it with a side salad or a warm bowl of soup.
This turkey cranberry wreath brings holiday flavors back to life in a new way. Whether you’re entertaining guests or savoring a cozy family meal, it’s bound to become a seasonal favorite. Let’s get started!
Turkey Cranberry Wreath Recipe
Ingredients
Filling
- 2 cups cooked turkey or chicken. We usually use Thanksgiving leftovers or buy a roast chicken or turkey breast from the market.
- ½ cup celery diced
- ½ cup dried cranberries
- 3 tablespoons fresh parsley chopped (feel free to experiment with different fresh herbs - tarragon is good too)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup Swiss cheese shredded, about 4 oz.
- ¼ walnuts or pecans, chopped (you can substitute any nut you like here – sometimes I’ll add pistachios instead just to add a little “green” with the red cranberries)
Crust
- 2 packages crescent rolls refrigerated, 8 rolls each for a total of 16 rolls
Instructions
Filling
- Mix everything but the nuts – hold these for wreath assembly.
- Add salt and pepper to taste. Set aside the filling as you lay out the crust.
Crust
- Preheat the oven to 375° F.
- Unroll the dough and separate into 16 triangles.
- On your baking sheets (I use a pizza sheet because it’s round), arrange eight triangles into a circle with the wide ends toward the center (think wreath here to get the visual).You want each triangle to touch the ones on either side of it, such that the wide base of each triangle forms part of the circle in the center.
- Then, match the other eight triangles up the other way, joining the base of each inner triangle in a seam with the base of an outer triangle. Press the seams together.
- Spread the turkey/chicken salad mixture along the seam to create the filling for the wreath.
- Now sprinkle the nuts over the filling.
- Beginning with an inner triangle, lift it over the filling. Then lift the outer triangle over the filling the other way to “cover” it, slightly overlapping the triangles.
- Keep working around the circle alternatingly until you have completed the wreath.
- I brush some beaten egg on the dough before putting it in the oven. Bake 25 minutes until the crust is golden brown.
Enjoy!
Notes
Cooking Tips
Use leftovers wisely: This recipe is perfect for using up holiday turkey or store-bought rotisserie chicken—just shred or dice it into bite-sized pieces.
Chop evenly: Keep celery, parsley, and nuts chopped small so the filling spreads smoothly and doesn’t tear the dough.
Dry the filling ingredients: Pat any moist turkey or chicken with paper towels before mixing—too much moisture can make the dough soggy.
Balance flavors: Taste the filling before assembly. Adjust seasoning, add a pinch of salt, or an extra spoon of mustard if you like more tang.
Shred cheese fresh: Freshly shredded Swiss melts more evenly than pre-shredded.
Nuts last: Sprinkle nuts over the filling just before closing the wreath so they keep some crunch.
Work quickly with dough: Crescent dough softens as it warms—keep it chilled until ready to assemble for easier handling.
Seal seams well: Press seams firmly so the filling doesn’t leak out while baking.
Egg wash: A light beaten-egg brush gives a golden, glossy finish and helps seal the dough edges.
Check early: Start checking at 20 minutes since oven times vary—remove when the crust is puffed and golden.
Crescent Rolls
Crescent rolls come as pre-made dough that you shape into crescents (or half-moons). Manufacturers typically sell them in refrigerated cans. When baked, they deliver a buttery, flaky texture that many love. The dough tastes slightly sweet and feels soft, making it perfect for both savory and sweet recipes.
To shape crescent rolls, you roll out the dough into a sheet, cut it into triangles, and roll each one from the wide end to the pointed tip. This creates the signature crescent shape. Baking puffs up the layers, resulting in a light, airy texture.
You’ll often find crescent rolls in dishes like Pigs in a Blanket, turnovers, or wreaths such as this turkey cranberry recipe. They save time and effort, providing a reliable alternative to making pastry dough from scratch.
More Advanced Cooking Tips
Shape like a star first: Arrange the triangles into a star shape before filling — this makes spacing even and gives you a fuller-looking wreath.
Chill the filling: Let the filling rest in the fridge for 20–30 minutes before assembly so it firms up and doesn’t ooze out when wrapping.
Flavor boost: Add a squeeze of lemon juice or a splash of white wine vinegar to brighten the richness of the mayo and cheese.
Layer cheese strategically: Sprinkle a thin layer of cheese directly on the dough seam before adding the filling — this acts as a barrier and prevents sogginess.
Nut toasting: Lightly toast walnuts, pecans, or pistachios before adding — this deepens flavor and keeps them crunchy after baking.
Decorative finish: After baking, garnish with fresh parsley sprigs or rosemary tucked around the wreath for a holiday centerpiece look.
Neat slicing: Let the wreath cool for at least 10 minutes before cutting so the filling sets and slices stay clean.
Reheat like a pro: If making ahead, reheat slices on a baking sheet at 325°F (not the microwave) to keep the crust crisp.
