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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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Originally published as Crescent-Topped Turkey Amandine in Taste of Home December/January 2008, p28
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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!
Reviewed on Nov. 30, 2009 by asnunez
Made this for supper tonight. The celery was JUST WRONG
Reviewed on Nov. 30, 2009 by michelledrnek
This is delicious! My toddlers weren't crazy about the crunchy texture with the celery and water chestnuts, though.
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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