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Crescent-Topped Turkey Amandine Recipe

Crescent-Topped Turkey Amandine Recipe photo by Taste of Home

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Quick to prepare, this tasty main dish is loaded with turkey flavor and a nice crunch from celery and water chestnuts. Topped with a golden crescent roll crust and a sprinkling of almonds and cheese, it's bound to become a favorite. —Becky Larson, Mallard, Iowa

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Crescent-Topped Turkey Amandine Recipe

Prep: 20 min. Bake: 30 min.

Yield: 4 Servings

20 30 50

Ingredients

3 cups cubed cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1 tube (4 ounces) refrigerated crescent rolls
2/3 cup shredded Swiss cheese
1/2 cup sliced almonds
1/4 cup butter, melted

Directions

In a large saucepan, combine the first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture.
In a small bowl, combine the cheese, almonds and butter. Spoon over dough. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown and filling is bubbly. Yield: 4 servings.

Originally published as Crescent-Topped Turkey Amandine in Taste of Home December/January 2008, p28

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Crescent-Topped Turkey Amandine

Crescent-Topped Turkey Amandine

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Reviewed on Jan. 22, 2013 by missmarley

This was amazing. I think I would eat this every day. Again AMAZING

Reviewed on Jan. 17, 2012 by kissamohl

Excellent easy recipe. I made the following changes: Skipped the water chestnuts, used mixture of mozzarella, Parmesan, and cheddar cheese and spiced it up with oregano, pepper, dash of Cayenne. I may try this with Chicken instead of Turkey the next time.

Reviewed on Dec. 28, 2011 by sewcstm

This was a wonderful dish to make for a holiday potluck. I also sprinkled some whole, fresh cranberries on the top before baking to add a little holiday color.

Reviewed on Dec. 01, 2009 by smintz

Swapped the celery out for a small box of chopped spinach, thawed and water squeezed out. Also added 1 beaten egg to firm up the meat mixture. Yummy!