Thanksgiving offers time with family and friends, a delicious and never-ending meal, football, a memorable game of bingo (in my case, anyway), time off work, and of course, leftovers. After exhausting the usual leftover turkey sandwiches and turkey casseroles, I was inspired this year to reinvent the Thanksgiving leftover meal.
I reminisced to my Papered Chef days, and the popular Chicken & Broccoli Ring recipe came to mind. A favorite among both consultants and party guests (not only for its tastiness but also for ease and timeliness), I just knew this was The Recipe to help me achieve Operation Reinvent Thanksgiving Leftovers. Behold, my very own Turkey Dinner Pinwheel. My husband approves as he downed it like nothing I’ve seen before.
I’d be honored if you try it and post your comments – and maybe even a photo – of how yours turns out!
TURKEY DINNER PINWHEEL
1 package (8 oz) Pillsbury crescent rolls
½ cup leftover mashed potatoes
½ cup leftover stuffing
1 cup leftover roasted turkey
½ cup leftover cooked corn
1 teaspoon chopped thyme
1 egg white, beaten
2 tablespoons chopped almonds
½ cup leftover cranberry sauce/dried cranberries
1 cup leftover gravy to drizzle
Preheat oven to 375°F. Unroll crescent rolls; separate into eight triangles. Arrange triangles, slightly overlapping, in a circle on a stoneware platter – I love the Rectangle Stone (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create a 3-inch opening.
Layer on top of dough strips, in this order: mashed potatoes, stuffing, corn, turkey. Smash each layer onto dough so it stays in place once you start to roll. Sprinkle with thyme.
Bring points of triangles up over filling and tuck under dough at center to form a ring (filling will show). Lightly brush dough with egg white; sprinkle with almonds and cranberries. Bake 25-30 minutes or until deep golden brown. Warm up gravy to drizzle on top or to dip.
- thrifty hollander