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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 published in Taste of Home December/January 2008, p28
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Reviewed on May. 08, 2009 by HBcook
Great recipe for a weeknight dinner. I used light mayo and did not use the 1/4 cup melted butter. I served this with Festive Pea Salad.
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