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Turkey Breast Braid with Cheese and Dates

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  • Prep 10 min
  • Total 50 min
  • Ingredients 9
  • Servings 4
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Dates are in season and that's great news. When you buy them while they’re in season they're inexpensive, sweet and their consistency goes beautifully with many dishes because just one package is enough to prepare many recipes. We like them so much in my house that I have to hide them, otherwise my husband and I will finish them in the blink of an eye. One of my favorite ways to use them is as dressing on salads or as filling for meat. The recipe I'm sharing with you today will make you the hostess of the year. The final product will beautifully dress your holiday table. It only requires a few ingredients that you probably already have in your fridge and it can be made in less than an hour! Besides, it's a great way to use leftover turkey breast
by Silvia Martinez
Updated Apr 29, 2021
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Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 tablespoon olive oil
  • 3 slices of sweet onion
  • 1/2 finely chopped Serrano pepper
  • 6 deglet noor dates chopped
  • 1/2 teaspoon dried parsley
  • 4 oz sliced turkey breast
  • 2.5 oz extra-sharp cheddar cheese
  • 1 egg yolk for brushing

Directions

  •  
    1
    Take out the raw pie crust and extend it over the baking dish covered in parchment paper. Let sit while you prepare the rest.
  •  
    2
    Preheat the oven to 350°F.
  •  
    3
    Heat the oil in pan, separate the rings of the onion and add to the oil. Let fry until lightly browned and add the Serrano peppers, dates and parsley. Lower the temperature on the stove and keep stirring for 4 minutes.
  •  
    4
    Place the turkey breast in the middle and along the length of the pie; leave half and inch of space on the edges. Sprinkle on half of the onion and dates mixture over the turkey. Add the cheese and finish off with the dates mixture.
  •  
    5
    Use a knife to carefully cut diagonal lines into the crust to create strips that are approximately one inch thick, starting in the middle where the turkey is and towards the bottom. Do it on both sides, in a way that you can see the filling in the middle and the lines create and inverted V. Take the right strip first and place them in a diagonal form over the filling and towards the left and place the leftover on the right towards the bottom. Repeat until you’ve finished the braid.
  •  
    6
    Bake for 35 minutes or until the braid turns golden brown.
  •  
    7
    Let sit for 10 minutes.

Expert Tips

  • tip 1
    You can find turkey breast by the ham in the supermarket, I recommend buying them thick. Better yet, save the meat from Thanksgiving or Christmas and use this recipe for lunch the next day.
  • tip 2
    If you can't find sharp cheddar cheese, you can use any other cheese that melts, like yellow cheddar, Oaxaca, Chihuahua, or quesadilla cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Dates are in season and that's great news. When you buy them while they’re in season they're inexpensive, sweet and their consistency goes beautifully with many dishes because just one package is enough to prepare many recipes. We like them so much in my house that I have to hide them, otherwise my husband and I will finish them in the blink of an eye. One of my favorite ways to use them is as dressing on salads or as filling for meat. The recipe I'm sharing with you today will make you the hostess of the year. The final product will beautifully dress your holiday table. It only requires a few ingredients that you probably already have in your fridge and it can be made in less than an hour! Besides, it's a great way to use leftover turkey breast
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