Recipe Turkey and Cranberry Ring - mydish
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Turkey and Cranberry Ring

This is a popular recipe at Christmas time and a great way of using up left over turkey.


1. Preheat oven to 190°C/fan 170°C/Gas 5. Using Adjustable Measuring Spoons, measure mayonnaise, mustard and black pepper into Classic Batter Bowl. Chop turkey on Cutting Board using Food Chopper. Thinly slice celery using Forged Cutlery Utility Knife and finely chop parsley. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into bowl using Rotary Grater, mix well using Small Mix 'N Scraper(R).

2. Unroll croissant dough, separate into 12 triangles. Arrange dough triangles in a circle on Medium Round Stone with Handles with wide ends of triangles overlapping in centre and pointed ends towards the outside (there should be about 13-cm diameter opening in centre of stone). Using Baker's Roller(R), gently press edges of triangles where they meet together to seal.

3. Spoon turkey mixture evenly onto widest end of dough triangles. Bring points of triangles up over filling and tuck under wide ends of dough at centre of ring (filling should not be completely covered).

4. Lightly beat egg white in Prep Bowl using Stainless Whisk. Brush egg white over dough, sprinkle chopped walnuts over top. Bake 25-30 minutes or until cooked and deep golden brown. Slice with Pizza Cutter, serve using Mini-Serving Spatula.

Yield: Serves 16

Per serving: Nutrients per serving: Energy 904kJ/217kcal, Protein 7.9g, Carbohydrate 13.8g, Fat 14.8g, Saturated Fat 4.5g, Fibre 0.5g, Salt 0.6g


Left over Christmas Turkey

Egg White 1 X
Gruyare Cheese 85 G
Chilled Frozen Puff Pastry (2 Sheets 1 Packet
Sweetened Dried Cranberries 85 G
Stick Celery 1 X
Finely Chopped Fresh Parsley 3 Tblsp
Skinless. Boneless Cooked Turkey 225 G
Freshly Ground Black Pepper ½ Teaspoon
Dijon Mustard 1 Tblsp
Mayonnaise 6 Tblsp

Hints 'n' Tips

When you unravel the pastry sheet use a rolling pin to flaten it, then with a knife divide it into 3 sections. Then draw a line with the knife from corner to corner on each section making it into 6 triangles per sheet.

The fat part of each triangle will be on the round stone with the thin pointy part of the triangle hanging over the edge. The filling will go ont the fatter part and then you will lift the thin part of triangle over the mixture and tuck pastry in. Hope that makes sense!

Cook's Tip: This recipe serves 8 as a main course.

If desired, cooked chicken can be substituted for the turkey.

Chopped ready-to-eat dried apricots or pears can be substituted for the cranberries, if desired.

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