Christmas, Savory Bread, Thanksgiving, Turkey

Turkey and Cranberry Couronne

After Thanksgiving, we’re all saddled with large amounts of yummy turkey–and we’re often stumped on what to do with it!!  🍗  Here’s a really attractive (and surprisingly easy) way to use up that flavorful turkey: in a couronne.  The name is a French word that means “crown,” which refers to this bread’s circular shape.  You can use almost any ingredient inside a couronne, whether it’s sweet or savory.  Plus, this loaf is a showstopping centerpiece that will wow your family so much they’ll forget that this is leftovers.  😋

Turkey and Cranberry Couronne: use up leftover turkey from Thanksgiving or Christmas with this beautiful and colorful loaf. |

This savory bread is a soft bread with a colorful filling of shredded turkey, fresh parsley, dried cranberries, and cheese.  It can satisfy even a large appetite!  Plus, the filling is super forgiving, so make adjustments according to your tastes and current pantry inventory.  ☺

Turkey and Cranberry Couronne: use up leftover turkey from Thanksgiving or Christmas with this beautiful and colorful loaf. |

Ready for some delicious leftovers?

Turkey and Cranberry Couronne: use up leftover turkey from Thanksgiving or Christmas with this beautiful and colorful loaf. |

Turkey and Cranberry Couronne

  • Author: Emma
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 10 servings


Use up leftover turkey from Thanksgiving or Christmas with this festive turkey couronne, a beautiful loaf packed with colorful ingredients.  Your family will forget that this is leftovers!


For the Dough

  • 1/2 cup whole milk (135 ml)
  • 2 1/2 cups bread flour (250g)
  • 2 1/4 teaspoons fast-action yeast (7g)
  • 1 teaspoon fine salt (5g)
  • 3 1/2 tablespoons unsalted butter, softened (50g)
  • 1 large egg

For the Filling

  • 1 1/2 cups shredded turkey, white and dark meat (about 178g)
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups Romano cheese, grated (about 67g)
  • 1/3 cup green onion, chopped (27g)
  • 3/4 cup flatleaf parsley leaves
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest (from 1 medium orange)
  • Freshly ground black pepper, to taste


Making the Dough (25 minutes + 1 1/2 hours proving time)

  1. Warm the milk in a small saucepan or the microwave until it reaches 110-115 F.
  2. Place the flour in a medium mixing bowl.  Add the salt and yeast on opposite sides of the bowl and stir in each with your finger.
  3. Dump in the butter, egg, and about half of the milk and mix by hand to bring the dough together.  Gradually add more milk, mixing between each addition, until all the flour is picked up and a soft, slightly sticky dough is formed.
  4. Turn out the dough onto a floured surface and knead well for about 8-10 minutes.  At first, the dough will be sticky, but will eventually lose its stickiness and become silky smooth, stretchy, and soft.
  5. Shape the dough into a ball, place in a lightly oiled bowl, and cover tightly with plastic wrap.  Leave the dough to prove for about 1 1/2 hours, until doubled in size.

Preparing the Filling (45 minutes)

  1. While the dough is proving, shred the turkey into small pieces.  Toss the meat with the Dijon mustard and set aside.
  2. Grate the Romano cheese and chop the green onion.  Wash and pat dry the parsley, then pull off the leaves.  Zest 1 medium orange.

Shaping the Couronne (15 minutes + 30 minutes proving time)

  1. Prepare a cookie sheet by lining it with parchment paper.
  2. Once the dough has doubled in size, turn it out onto a lightly floured work surface.  Roll out the dough to a large rectangle, about 13″ by 17″.
  3. Evenly spread the turkey mixture, cheese, green onion, parsley, and cranberries over the dough.  Lightly press the filling down into the dough.  Sprinkle the orange zest over the dough and season to taste with freshly ground black pepper.
  4. Starting with the long edge facing you, tightly roll up the dough.  Pinch the seam and ends to seal, then gently roll the log back and forth with the palms of your hands a few times to lengthen the dough a couple of inches.
  5. Using a sharp knife, split the log in half lengthwise.  Keeping the two halves side by side, turn them so the filling is facing up, then tightly twist the two lengths together.  Start on the right end and twist to the center, then go to the left and twist to the center.  Make sure to twist each end in the same direction.
  6. Bring the ends together to create a circle, overlapping them slightly.  Squeeze the ends together very tightly, then carefully transfer the couronne to the prepared cookie sheet.
  7. Place the cookie sheet in a clean, large plastic bag and leave it to prove for about 30 minutes, until the dough springs back when lightly pressed with a fingertip.
  8. About 15 minutes before the dough has finished proving, preheat the oven to 400 F.

Baking the Couronne (25 minutes baking time + 20 minutes cooling time)

  1. Bake the couronne at 400 F for about 25 minutes, until the bread is a rich golden brown.  If the filling or the top of the bread is getting too dark, cover it loosely with aluminum foil.
  2. Transfer the loaf to a wire rack and let the bread cool for about 20 minutes before eating.
  3. Slice and serve warm or at room temperature.


  • This recipe is quite versatile, so feel free to change up the ingredients to your taste.  For example, use Asiago cheese instead of Romano.
  • Save time by preparing the filling ahead of time and making the dough the night before.  Just do the first prove in the fridge overnight, and use the dough the next day.  The second prove will take longer, though, since the dough will be cold.
  • Feel free to change up the filling according to your tastes.  Other suggestions would be to add nuts, a different cheese, a minced vegetable, and other fresh spices.







Leave a Reply

Your email address will not be published. Required fields are marked *