Irresistible Savory Turkey and Cranberry Crescent Ring Recipe
Learn how to make delicious Savory turkey and cranberry crescent ring. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 (8 oz) package refrigerated crescent roll dough (or homemade biscuit dough for a heartier crust)
- 2 cups cooked turkey, shredded or chopped (leftovers work beautifully)
- 1 cup fresh or frozen cranberries (if frozen, thawed and drained)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise or Greek yogurt (for a tangy twist)
- 1/2 teaspoon dried sage (or 1 teaspoon fresh, finely chopped)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar or Swiss cheese
- 1 egg, beaten (for egg wash)
- Optional: 1/4 cup chopped pecans or walnuts for added crunch
If you’re aiming for a dairy-free option, swap the cream cheese and cheddar for plant-based alternatives or omit the cheese altogether and boost flavor with extra herbs. For those who love a touch of sweetness, a spoonful of homemade blackberry jam stirred into the filling recalls the fruit preserves Mama Lu used to make on our farmhouse porch.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- In a medium bowl, combine the softened cream cheese, mayonnaise (or Greek yogurt), dried sage, thyme, garlic powder, salt, and pepper. Mix until smooth and well blended. This creamy base is what ties the whole filling together—think of it as the glue that holds all those mountain-fresh flavors in harmony.
- Gently fold in the shredded turkey, cranberries, shredded cheese, and nuts if using. Be careful not to overmix; you want the cranberries to remain whole for those bursts of tartness.
- Unroll the crescent dough onto the prepared baking sheet, forming a large circle by pressing the perforations together. If you’re using biscuit dough, roll it out into a roughly 12-inch circle.
- Spoon the turkey and cranberry filling evenly onto the outer edge of the circle, leaving about 2 inches of dough free in the center.
- Starting from the outer edge, carefully fold the dough over the filling in sections, pinching and twisting to create a braided or ring effect. This part reminded me of sitting on the porch with Mama Lu, twisting biscuit dough and feeling the rhythm of simple tasks comforting the soul.
- Brush the entire crescent ring with the beaten egg, which will give it that irresistible golden sheen once baked.
- Bake for 20-25 minutes, or until the dough is puffed and golden brown and the filling is bubbly. Keep an eye on it towards the end—your kitchen should smell like warmth and home by now.
- Remove from the oven and let it cool for about 10 minutes before slicing. This rest time helps the filling settle so it doesn’t spill out when you cut into the ring.
