Ingredients:
1 sheet puff pastry, thawed
2 cups cooked and shredded chicken, turkey, or duck
1 cup leftover or prepared stuffing
1/2 cup gravy
1/2 cup cranberry jelly or sauce
1 egg, beaten (for egg wash)
Instructions:
Prepare the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Puff Pastry:
The puff pastry sheet should be placed on a flour-dusted board. To smooth out any wrinkles, give it a little roll.
Along the puff pastry’s two long sides, make slits about an inch apart, leaving the middle third of the crust intact.
Assemble the Filling:
Spread the stuffing evenly down the center uncut portion of the puff pastry.
On top of the filling, arrange the shredded chicken (or duck or turkey).
Drizzle the gravy over the meat.
Dot with spoon fuls of cranberry jelly or sauce.
Wrap the Pastry:
To produce a braided look, begin at one end and fold the cut puff pastry strips over the filling, alternating sides. Seal the wrap by tucking the ends beneath.
Apply Egg Wash:
Brush the beaten egg over the top of the pastry wrap. When cooked, this will give it a golden, glossy shine.
Bake:
Place the assembled puff pastry wrap on the baking sheet that has been prepared.
The crust should be puffy and golden brown after 20 to 25 minutes of baking in a preheated oven.
Serve:
Allow to cool slightly before slicing. Serve warm as a delicious and festive holiday dish.