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Cranberry Rosemary Stuffed Turkey Wreath

A stunning holiday centerpiece featuring tender turkey breast and savory cranberry stuffing wrapped in flaky golden puff pastry.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 2 sheets puff pastry thawed
  • 1.5 lbs turkey breast tenderloins pounded thin
  • 1 large egg beaten with 1 tbsp water
Stuffing
  • 0.5 cup dried cranberries
  • 4 oz cream cheese or Brie softened
  • 2 tbsp fresh rosemary chopped
  • 0.25 cup panko breadcrumbs
  • 2 cloves garlic minced
  • 1 pinch salt and pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Meat Mallet
  • Mixing bowls
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Place turkey tenderloins between plastic wrap and pound to 1/4 inch thickness. Season with salt and pepper.
  3. Mix cream cheese, cranberries, rosemary, garlic, and breadcrumbs in a bowl to form a paste.
  4. Lay out puff pastry sheets (connect them if needed for length), place turkey in center, and spread stuffing over turkey.
  5. Roll the pastry over the filling to form a log. Shape into a circle/wreath on the baking sheet and pinch ends to seal.
  6. Cut slits 2/3 of the way through the ring at 1.5-inch intervals and slightly twist to expose filling.
  7. Brush generously with egg wash.
  8. Bake for 25-30 minutes until golden brown and turkey reaches 165°F (74°C). Rest for 10 minutes before serving.

Notes

Ensure pastry stays cold before baking for maximum puff.