Risen dough, studded with plump cranberries
To make the turkey, pinch pieces of challah roll and lightly roll to shape. Place the body, head, feet, and feather pieces together on a parchment lined baking sheet. For the face, insert extra cranberries to form eyes and mouth.
With a sharp knife, cut slits through the ends of the feathers.
Lightly brush the entire bird with an egg wash and liberally sprinkle with sesame seeds.
Adults and kids loved this bird! You’ll find the recipe I used here.