On the Fourth Day of Christmas... I Baked a Turkey & Cranberry Ring

This is one of my favourite Christmas recipes and is fab for using up leftover turkey and other bits you may have hanging around. I first discovered it in a copy of Season's Best when I was a Pampered Chef Consultant and still use it now. The recipe is incredibly versatile and the filling can be adapted to suit what you like or for a different occasion.

The finished ring serves 16 as a appetizer, 8 as a main course or 1 if you're having a Harry Potter marathon and don't want to waste time keep getting up for food!

You will need:

6 tablespoons mayonnaise

1 tablespoon Dijon mustard

½ teaspoon freshly ground black pepper

225g skinless, boneless cooked turkey

1 stick celery

3 tablespoons finely chopped parsley

85g sweetened dried cranberries

85g Gruyère cheese

2 packets (240g each) chilled fresh ready-to-bake dough for six croissants

1 egg white

20g walnuts, chopped

1. Preheat oven to 190°C/fan 170°C/Gas 5. Measure mayonnaise, mustard and black pepper into a bowl. Chop turkey, thinly slice celery and finely chop parsley. Add these along with cranberries to bowl. Grate cheese into bowl and mix well.

2. Unroll croissant doll and separate into 12 triangles. Arrange dough triangles in a circle on a backing tray with wide ends of triangles overlapping in centre and pointed ends towards the outside (there should be about 13-cm diameter opening in centre). Gently press the edges of triangles where they meet together to seal.

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

4. Lightly beat egg white and brush over dough. Sprinkle chopped walnuts over top. Bake for 25 – 30 minutes or until cooked and deep golden brown.

I'd love to know if you try this out and how you found it. Let me know in the comments below.

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