Crescent-Topped Turkey Amandine Recipe

Crescent-Topped Turkey Amandine RecipePhoto by: Taste of Home Crescent-Topped Turkey Amandine Recipe Rating 4

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

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Reviews for Crescent-Topped Turkey Amandine (6)

Crescent-Topped Turkey Amandine Recipe

Crescent-Topped Turkey Amandine

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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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