Saturday, November 27, 2010

Turkey and Cranberry Braid

For the next few days I'll give you some ideas for using up those Thanksgiving leftovers.  This is one of my favorite recipes.  I wait all year to make it.  It is an entire Thanksgiving meal in one pan.  Last year this took second place in a Thanksgiving recipe contest sponsored by a local newspaper.  This is delicious and beautiful.

Turkey and Cranberry Braid
Serves 6-8

1 loaf of bread dough (use frozen dough or make your own)
2 cups chopped cooked turkey
1 1/2 cups turkey gravy or 1 can cream of chicken soup
1 cup stuffing
1/2 cup cranberry sauce
Salt and Pepper to taste

Roll the bread dough onto a greased 10 x 15 cookie sheet.  To make the braid, cut 1 inch strips along both of the long sides.  The strips should be about 1 inch wide and 4 inches long.  This will leave a 4 inch rectangle strip in the center for the filling.  Combine all the other ingredients.  Spoon the filling down the center of the rectangle.  Starting at one end, pick up one of the strips and lay over the filling.  Alternate on each side to form a crisscross pattern.  Let rise for 25 minutes and bake at 350° for 20-25 minutes or until golden brown.

Source:  The Daily Herald Newspaper November 2000

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