Wrap strips of crescent roll dough around a cone to create Crescent Roll Cornucopia that can be filled with Cranberry Turkey Salad for Thanksgiving brunch or lunch.
Unroll dough then cut into 8 long strips.
Use 6 of those strips to wrap around either cream horn forms or sugar cones that have been wrapped in non-stick tin foil.
Cut the remaining two strips in half lengthwise.
Twist two of those strips together then cut into three equal lengths then repeat with the other two strips of dough.
Whisk together the water and egg then brush the egg wash over the opening of each crescent roll cone and wrap one of the twisted strips around that edge.
Set the cone on a tin foil (preferably non-stick) lined baking sheet. If desired set the tip of the cones under a roll of tin foil.
Repeat making a total of 6 crescent roll cornucopia.
Brush egg wash over the tops and sides of each crescent roll cornucopia.
Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 400 degrees Fahrenheit.
Bake for 10-12 minutes until golden brown.
Let cool for 10 minutes then gently twist them off the foil lined cones.
Toss together the diced turkey, dried cranberries, celery, toasted almond slivers, and mayonnaise.
Spoon some of the turkey salad into a crescent roll cornucopia then set it on a plate and add more turkey salad coming out of the cornucopia.