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Dress Up Your Holiday Buffet
With a Sliced Turkey Wreath

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Holiday Turkey Wreath

(Family Features) - Nothing says "It's the holidays" more than a decorative evergreen wreath and bow. Now it's possible to bring this same look to a holiday brunch or buffet table with this sliced turkey and cucumber wreath. Whether entertaining for six or 60, the Sliced Turkey Wreath provides a festive feel and is easy to make. Using a large boule or any other round bread, halve and cut out the center. Arrange slices of Boar's Head Ovengold Roast Breast of Turkey and cucumber ribbons as shown. Garnish with sprigs of rosemary, skewers of fresh cranberries and sprinkle with diced roasted red peppers. Each wreath makes about six to eight servings.

For more entertaining recipes and ideas visit www.boarshead.com.

Holiday Turkey Wreath

Ingredients
  • 1 large cucumber, ends cut off
  • 1 large round loaf crusty bread
  • 1 medium log Boar's Head Goat Cheese (Chevre)
  • 1/2pound Boar's Head Ovengold Roast Breast of Turkey, sliced thin
  • 2 roasted peppers, cut into a small dice
  • 2 to 3 small sprigs rosemary

Preparation
    1. Make the cucumber ribbons. Cut thin strips of cucumber lengthwise with a vegetable peeler, making sure there is a line of green peel on both sides. Cut until you reach the seeds and then turn, repeating the cutting. Set aside.
    2. Cut the bread by placing it on its side and pointing the knife at about an inch off the bottom. (Use the top of the bread for another recipe.) Use a sharp knife to cut out a hole in the center of the bread (like a big doughnut) and discard. Spread the goat cheese around the loaf. At the bottom of the wreath, place two cucumber ribbons in an upside down V and make a V-slit in the bottom of the cucumber as pictured.
    3. Twist and curl each slice of turkey and place around the wreath. Place a few cucumber ribbons around the wreath as seen in the picture and gather cucumber ribbons at the top center, placing over the turkey. Stick fresh cranberries onto toothpicks and insert at the top of the wreath. Add fresh sprigs of rosemary. Sprinkle overall with the roasted peppers.

SOURCE: Boars Head



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