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Turkey Turnovers Recipe

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These turnovers are tasty and tempting to look at, and they can be served with or without gravy. They're a great way to prepare turkey leftovers so they don't seem like leftovers. My family likes them all year round!

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Turkey Turnovers Recipe

Prep: 40 min. Bake: 15 min.

Yield: 12 Servings

40 15 55

Ingredients

FILLING:
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 to 2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cup milk
4 cups cubed cooked turkey
1/4 cup minced fresh parsley
DOUGH:
4 cups all-purpose flour
1 teaspoon salt
1-1/2 cups cold butter
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (16 ounces) sour cream

Directions

In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside.
In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18-in. x 12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough.
Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet.
Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown. Yield: 12 turnovers.

Nutritional Facts 1 serving (1 each) equals 644 calories, 42 g fat (27 g saturated fat), 157 mg cholesterol, 852 mg sodium, 38 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Turkey Turnovers in Country Woman January/February 1988, p29

Medium-Bodied White Wine

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

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