Creamy Chardonnay Turkey Crescent Braid is an easy and delicious dinner recipe to use up your leftover turkey from Thanksgiving or rotisserie chicken. The cheesy Chardonnay turkey paired with the flaky crescent braid and crispy onions on top, make for the perfect post-holiday meal!
I had some of my favorite Chardonnay sitting in the fridge along with some leftover turkey and thought DING! these would go great together! If your family is anything like ours, and everyone brings a bottle of wine to the holiday festivities, you too will likely have the same leftover wine to make this easy dinner in the following days.
Wine isn’t the only mandatory beverage at our holiday meals, Mimosas are an absolute must in the morning! Personally, I like to add just enough orange juice to color the champagne so I don’t look bad! 😉 So now that I have made my family out to look like lushes, I should note that we don’t really drink all that often, but do enjoy some good wine during the holidays and special family get-togethers. Clearly we can’t be too bad, seeing I had enough wine leftover to make this great Creamy Chardonnay Turkey Crescent Braid!
Creamy Chardonnay Turkey Crescent Braid
- 1/3 c. butter
- 2 Tbsp. flour
- 2/3 c. milk
- 1 tsp. sage
- 1/2 tsp. paprika
- 1 tsp. garlic minced
- 1/2 tsp. salt
- 1/4 c. Chardonnay or dry white wine
- 1 c. Italian blend shredded cheese
- 2 c. leftover turkey or rotisserie chicken
- 1 tube seamless crescent dough
- 2 Tbsp. butter melted
- 1/3 c. crispy onions crushed
- chopped parsley optional
- Preaheat your oven to 350°.
- In a large skillet over medium heat, melt the 1/3 c. butter and whisk in the flour until smooth. Gradually add the milk, whisking as you pour, so the mixture is smooth and clump-free. Add the spices and simmer for 5-7 minutes until the mixture is thickened. Add the Chardonnay, cheese and turkey and stir until well combined. Remove from the heat.
- Meanwhile lay out your seamless crescent dough on a sprayed baking pan. On the long sides of the rectangle, make 3 inch slits down the sides, every inch.
- Spoon the turkey mixture up the center of the crescent, being sure to keep it off the slits. Starting at one end, fold one slit on the right side at at 45° angle towards the middle. Next, fold the slit on the left side towards the center in the same fashion, overlapping the first slip. Continue alternating the slits from the right and left until your entire crescent is braided.
- Seal the ends by pinching the crescent together so the turkey mixture doesn't run out during baking. Brush the top of the braid with 2 Tbsp. melted butter and sprinkle with the crushed rispy onions.
- Bake at 350° for 20-25 minutes until the crescent is golden brown. Allow to cool for 5-10 minutes before serving. Sprinkle with chopped parsley.