Leftover Turkey?

...try this turkey & cranberry braid! I'm sure I'm not alone in trying to find new, innovative, delicious ways to use up all that Thanksgiving turkey. This uses the same braid idea that I used in a previous post (check here for pictures on how to make the braid). We made this tonight and it was awesome! The flavors of the turkey, craisins, and delicious swiss cheese go together so well. My hubby was a little bit leery about the craisins being in it--but declared that he wished there were even more and that it added the right amount of sweetness. And, as much as I love turkey, I was glad to be able to use up the last of it for this recipe. It was the perfect ending to our yummy Thanksgiving leftovers!

Turkey & Cranberry Braid from "The Pampered Chef All The Best"

2 pkgs refrigerated crescent rolls

2 C chopped cooked turkey

1 1/4 C shredded swiss cheese

1/2 C sliced celery

1/2 C sweetened dried cranberries

3 T snipped fresh parsley

1/2 C mayonnaise

2 T honey dijon mustard

1/2 tsp ground black pepper

1 egg white, lightly beaten

1. Preheat oven to 375. In a bowl, combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard, and black pepper; mix well.

2. Scoop filling evenly over crescent rolls. Finish braid as directed in previous post. Brush braid with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.