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Turkey Crescent Ring

You can enjoy all the flavors of Thanksgiving dinner a little longer with this savory Turkey Crescent Ring! This semi-homemade recipe is stuffed with leftover turkey, mashed potatoes, stuffing, and tangy cranberry sauce, all wrapped in a buttery crescent roll ring. So unload the Thanksgiving leftovers from the fridge and make this easy weeknight dinner tonight!

Oh, how I love leftover Thanksgiving turkey! One of the best things is that first turkey sandwich, made with slices of juicy turkey breast. I crave it every year. But you can only have so many turkey sandwiches before it gets a little old. 

That’s where this crescent roll recipe comes in handy! It’s a great way to use up all those leftovers before they go bad.


The Best Crescent Rolls

One great thing about this recipe is that it uses store-bought crescent rolls so there’s no need to make dough of your own. Pillsbury brand flaky crescent roll dough is easy to find, but you can use any brand in this recipe. Just make sure to keep the dough cold until you’re ready to use it, as it tends to be very sticky.

Don’t worry if your crescent rolls aren’t all the same size. It will all even out as we make the crescent ring.

Ingredients Needed for a Cranberry Turkey Crescent Ring

Pull together the following ingredients from your holiday leftovers:

16 ounces crescent rolls (2 8-count cans of dough)

1 cup cooked and seasoned mashed potatoes

1 cup stuffing

2 cups diced, cooked turkey (cut into about ½ inch pieces)

½ cup cranberry sauce (try my homemade whole berry Cranberry Sauce!)

Freshly chopped parsley for garnish (optional)

How to Make Turkey Crescent Rings

If you’ve ever made a taco crescent ring (much like my Taco Braid, but round!), the process is very similar; it’s just the ingredients that are different. Here’s how to make this Thanksgiving leftover crescent ring:

Heat oven to 375 degrees and prepare a baking sheet by lining it with parchment paper or spraying it with cooking spray. You can also use a pizza stone. 

Place a separate piece of parchment paper on the countertop and roll out one can of crescent rolls.

We’re going to make the ring by placing a small bowl about 5 inches wide in the center of the baking sheet as a guide. Now place the wide ends of 4 crescent triangles against the bowl in the north, east, south, and west positions (or 12, 3, 6, and 9 o’clock if that visual works better for you).

Add 4 more crescent rolls in the same manner in between, so in the NE, SE, SW, and NW positions. This bottom layer of dough should begin to overlap.

Unroll the second package of crescent rolls onto the parchment and use them to fill in the rest of the circle. Once all the dough triangles are in place, remove the bowl from the center and gently press down on the dough around that 5-inch circle so they adhere to each other.

Now it’s time to add the leftovers!

Spread the mashed potatoes first around the bases of triangles. I find it helps to warm the mashed potatoes slightly first so they are easier to spread.

Next, add the stuffing on top of the potatoes. Heat the stuffing as well if it’s hard to work with.

Evenly distribute the turkey on top of the stuffing. Then place dollops of cranberry sauce around the circle over the turkey and gently spread.

Now, fold triangle tips of each crescent roll up over the filling and tuck it under the center to secure it. Repeat with each roll until the ring is completely covered.

Bake for 20-25 minutes or until golden brown. Allow the turkey ring to cool for 5-10 minutes before slicing. Sprinkle with freshly chopped parsley, and serve it with additional cranberry sauce or leftover gravy for dipping or drizzling. Enjoy!

Recipe Variations

My husband loves to mix his leftovers together. I don’t get it. I HATE when my foods touch, and Thanksgiving is the ONLY exception. But if what my husband does sounds like you, you can mix your leftovers together and spread it all at once. Just place potatoes and stuffing in a bowl, stir them together, and then mix turkey in at the end. I won’t judge. Spread the entire filling over the crescent rolls, then top with cranberry sauce before rolling the dough into a ring.
Who knows, it may even be easier! If you do that, please let me know how it goes!

Also, you don’t have to use ALL your leftovers as a filling. I love to make this with just turkey, swiss cheese, stuffing, and cranberry sauce. Make it your own!

How to Store Leftover Crescent Ring with Turkey

Store the leftover turkey crescent rolls in an airtight container in the refrigerator. It will last another 2-3 days, though the cranberry sauce might make it soggy more quickly.

I suggest reheating it in the oven or an air fryer, as it will definitely be mushy if heated in the microwave. Place slices of turkey ring on a baking sheet and heat for 10-15 minutes at 400 degrees F, or in an air fryer at the same temperature for 5-8 minutes.

How many will this turkey ring recipe serve?

This great recipe will feed 4-6 people as a meal. Serve it with some veggies or a salad to finish it off!

More Thanksgiving Recipes with Leftover Turkey

If you need easy recipes to use up all that delicious leftover turkey, this is the place to look! Try one of these leftover turkey recipes next time:

Make a flavorful and filling Leftover Turkey Sandwich with all the trimmings!

Put leftover turkey to good use by turning it into a delicious Homemade Turkey Soup!

This Beet, Turkey, and Cheese Wrap is an easy and tasty lunch option for a busy day. Use leftover turkey slices instead of deli turkey to use up those leftovers!

A twist on a classic we all grew up with, this Turkey Noodle Casserole is full of noodles and cheese, and is one the whole family loves.



Keep an eye out for more of my easy recipes each week!


Turkey Crescent Ring

Enjoy the flavors of Thanksgiving in this easy Turkey Crescent Ring made with your holiday leftovers! You’ll taste turkey, mashed potatoes, stuffing, cranberry sauce and a buttery crescent roll in every bite of this fun family dinner that’s perfect for any night of the week.
Course Dinners
Cuisine American
Keyword Turkey Crescent Ring
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 6 servings
Calories 448kcal
Author Lynne Feifer


16 ounces crescent rolls (2) 8 count packages1 cup cooked and seasoned mashed potatoes1 cup stuffing2 cups diced cooked turkey cut into 1/2-inch pieces½ cup cranberry saucefreshly chopped parsley for garnish if desired


Preheat oven to 375°F, and prepare a baking sheet by lining it with a piece of parchment. Also, clean your work surface under the baking sheet since the crescent roll dough will fall over the edges of the pan as you’re constructing.
Place a separate sheet of parchment onto the counter and roll out one packet of crescent rolls.
Place a small bowl that measures 5-inches wide into the center of the baking sheet. Place the wide end of 4 crescent rolls up against the bowl in the north, south, east and west positions. Add 4 crescent rolls to the NE, SE, SW and NW positions. Dough will begin to overlap.
Unroll the 2nd package of crescents onto the parchment and fill in the rest of the circle. Carefully remove the bowl from the center and gently press down on the dough around the center to adhere.
Spread the mashed potatoes around the wide end of the crescents. Place the stuffing on top of the mashed potatoes. I’ve found it easiest to warm the mashed potatoes in the microwave for about 1 – 1 1/2 minutes, so they spread more easily. You may want to do the same with the stuffing as well as it may be easier to work with if it’s been refrigerated.
Evenly distribute the turkey on top of the stuffing. Place dollops of cranberry sauce around the circle over the turkey and gently spread.
Bring the pointed edge of each crescent up over the filling and tuck under the center to secure it until ring is completely covered.
Bake for 20-25 minutes until golden. Allow to cool for 5-10 minutes before slicing. Serve with additional cranberry sauce and a bowl of gravy in the center for dipping or drizzling.


Serving: 1serving | Calories: 448kcal | Carbohydrates: 55g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 820mg | Potassium: 251mg | Fiber: 2g | Sugar: 16g | Vitamin A: 129IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 2mg

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