Yesterday, Miss Linda made her Turkey/Broccoli Braid.
It’s an easy recipe to make and a delicious way to use up any turkey left over after a holiday feed.
2 cups chopped cooked turkey (or chicken)
1 cup chopped raw broccoli
½ cup chopped red bell pepper
1 garlic clove pressed (or to taste)
1 cup shredded sharp cheddar cheese
½ cup mayonnaise
1 tsp dried dill weed (or to taste)
¼ tsp salt
2 pkgs (rolls) refrigerated crescent rolls
1 egg white, lightly beaten
2 TBSP slivered almonds (or as much as you want)
-Preheat oven to 375* F
-Mix all ingredients and taste test the mixture. Since we love garlic and spices, Miss Linda used 4 cloves of garlic and 1 TBSP of dill.
-Unroll one package of crescent roll dough and lay it out on a cookie sheet, with the longest side crossway on the sheet. Seal up all perforations. Put the second package of dough on top and repeat.
-On the longest side of the sheet, cut dough into strips 1½ inches wide by 3 inches long—that will leave 6 inches in the middle for the filling.
-After spreading on the filling, fold each strip over toward the center and twist together once to form the braid.
-Brush egg white over the dough and sprinkle with almond slivers.
-Bake 25 to 28 minutes or until it is a deep golden brown.
Now, they said this feeds 10, but if it does, they must invite people with no appetite—the two of us ate more than 1/3 of the braid for supper.
This gives you a better idea of what the braid looks like.
The really nice thing about this recipe is that after mixing all the ingredients together, you can do a taste test and adjust any and all of the ingredients to your satisfaction.
Miss Linda usually makes the filling in the morning and then puts it in the fridge until supper time. This gives all the flavors time to get to know each other better.
Thanks for looking