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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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4 Servings
Prep: 20 min. Bake: 30 min.

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.

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