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Filling: 2 5-oz. cans boned turkey or chicken Vi teaspoon black pepper y2 cup celery, chopped 1 teaspoon poultry seasoning Vi teaspoon black peper Method: 1. 2. 1 1-pound can whole cranberry sauce Dough: 2 cups sifted enriched Tripletts self-rising flour Vi cup butter or margarine 1 egg, slightly beaten Vi to % cup milk Drain turkey or chicken and cut into small pieces. Combine with bread crumbs, celery, seasonings and 1/3 3 cup whole cranberry sauce. In well greased 9-inch round pan, spread remaining cranberry sauce. 4. Sift flour into bowl. 5. Cut in butter or margarine. 6. Add beaten egg and mix thoroughly. 7. Add enough milk to make a soft dough. Turn out on lightly floured surface and knead 30 seconds. Roll dough out into an 8xl0-inch rectangle. 8. Spread turkey mixture over dough. 9. Beginning at long side, roll up dough jelly roll fashion and seal loose ends. 10. With a sharp knife, cut 12 one-inch pinwheels. 11. Arrange pinwheels on top of cranberry sauce around edge of pan, lapping over each other, slightly. 12. Bake in hot oven (450 degrees F.) 25 to 30 minutes. Makes 6 servings.
TRIPLETT MILLING CO. CULPEPER, VA.
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