Cranberry Pear Turkey Crescent Braid
Use leftover turkey and cranberry sauce for this easy Cranberry Pear Turkey Crescent Braid recipe. Optional to add in brie and stuffing, too!
Friends, let’s face it – the best part about a turkey dinner is the leftovers, particularly turned into a sandwich or a yummy braid. This is the best weeknight meal during the month of November, this Cranberry & Pear Turkey Crescent Braid!
And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!
For this recipe, use up your turkey dinner leftovers! Watch the video how to make an easy crescent roll braid, and get creative with the different types of cheese you can add. And fruit!
Ingredients for a Turkey Braid
- Crescent rolls
- Mayonnaise
- Honey Dijon mustard
- Black pepper
- Chopped cooked turkey
- Brie cheese
- Sweetened dried cranberries
- Fresh cranberry sauce (we buy Trader Joe’s)
- White sharp cheddar cheese
- Red pear
- Egg
- Fresh rosemary
Crescent dough: This crescent braid recipe is made with a any kind of crescent rolls that come in a tube in the refrigerator section of your store.
How to make a Crescent Braid with crescent rolls
Arrange the crescent rolls from one package into a rectangle shape on top of a piece of parchment paper on a cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
Now add the mixture
Combine turkey, cheese, pear, and cranberries, baked in a delicious dough! Oh, and we used brie cheese plus Sharp Cheddar, too!
Lightly grease a baking sheet or line it with parchment paper.
Arrange the crescent rolls from one package (see above).
In a medium bowl, mix together the mayonnaise, mustard, black pepper, turkey, Brie cheese, dried cranberries, fresh cranberry sauce, and 1 Tbsp of fresh chopped rosemary. Spread the turkey mixture down the center of the dough.
Pears and cranberries on a turkey braid
Lay the sliced pear on top, and then sprinkle with cheddar cheese on top. Bring the corners together over the mixture, criss-crossing to form the shape of a braid.
Brush egg whites on top of the crescent rolls
- Whisk the egg white and brush over the braid. Sprinkle with fresh chopped rosemary!
- Bake for 25 to 30 minutes, until golden brown. Serve on a platter with fresh rosemary and winter fruit as a garnish!
- This braid recipe is warm, and slightly gooey with the Brie cheese, and can be sliced and served in squares.
The pear and cranberries add the perfect sweetness!
Want to know a little secret? It’s better than leftovers on a dinner roll!
Leftover turkey dinner
It’s big enough to feed a family, perfect for taking to go. Just make sure and bake it when you get to your destination). A braid recipe is best served right out of the oven! You may have already tried my Ham Breakfast Braid, another fun idea for Thanksgiving or Christmas morn!
Braid substitutions
Try a variety of cheeses if you aren’t a Brie lover. You can use cream cheese, soft goat cheese, aged cheddar, or Gruyere cheese!
If desired, 2 cups chopped cooked chicken can be substituted for the turkey.
Serve on a large platter and garnish with a whole pear, fresh cranberries, and a few mandarin oranges! Oh, and don’t forget the fresh herbs (rosemary & sage).
Optional to freeze a braid
For a freeze-ahead recipe, assemble the braid and freeze it unbaked. Then bake it frozen, adding about ten extra minutes to the baking time. Another great way to tuck away turkey dinner leftovers for another day!
Delicious served with a Kale Salad with Butternut Squash!
Thanksgiving is wonderful – but we’re looking forward to the day after, with all of those leftovers!
Get the Recipe:
Cranberry Pear Turkey Crescent Braid
Ingredients
- 2 8 oz pkg refrigerated crescent rolls
- ¼ cup mayonnaise
- 1 tablespoons honey Dijon mustard
- ½ teaspoon coarsely ground black pepper
- 2 cups chopped cooked turkey, 12 ounces
- 4 oz Brie cheese, cut in small cubes (cut edge off)
- ½ cup sweetened dried cranberries
- ½ cup fresh cranberry sauce, we buy Trader Joe’s
- ½ cup white sharp cheddar cheese
- 1 red pear, thinly sliced
- 1 egg white
- 2 Tbsp. fresh rosemary, finely chopped, divided
- 1/4 cup fresh cranberries, ½ pear + 2 small mandarin oranges for garnish
- fresh rosemary and sage for garnish
Instructions
- Preheat oven to 375 degrees. Lightly grease a baking sheet or line it with parchment paper.
- Arrange the crescent rolls from one package into a rectangle shape on top of a piece of parchment paper on a cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
- In a medium bowl, mix together the mayonnaise, mustard, black pepper, turkey, Brie cheese, dried cranberries, fresh cranberry sauce, and 1 Tbsp of fresh chopped rosemary. Spread the turkey mixture down the center of the dough. Lay the sliced pear on top, and then sprinkle with cheddar cheese on top. Bring the corners together over the mixture, criss-crossing to form the shape of a braid.
- Whisk the egg white and brush over the braid. Sprinkle with fresh chopped rosemary!
- Bake for 25 to 30 minutes, until golden brown. Serve on a platter with fresh rosemary and winter fruit as a garnish!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Oops, needed to rate…no “10,” available…it definitely is!
Absolutely delicious! (Hubby & son ate all but the four small bites I insisted I get as the ‘chef’😉)
Oh, the possibilities are endless.
Thank you so much, Sandy!👩🍳
This sounds great. I will make and report back – thanks!