Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 617
  • Fat:
  • 37 g
  • Saturated Fat:
  • 17 g
  • Cholesterol:
  • 95 mg
  • Sodium:
  • 1553 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 4 g
  • Protein:
  • 22 g


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Turkey Turnovers

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I make this dish often after the holidays when there's leftover turkey in the refrigerator or freezer. It's a hearty meal for the two of us and simple to prepare. -Julie Wagner, Northville, Michigan

SERVINGS: 2

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 30 min.

Ingredients:

  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 1/2 cup cubed cooked turkey
  • 1/2 cup cooked peas or vegetable of your choice
  • 4 teaspoons sliced almonds
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons diced pimientos
  • Dash each salt, pepper and garlic powder
  • 1 cup biscuit/baking mix
  • 1/4 cup cold water
  • 1 tablespoon butter, melted
  • 1/2 to 3/4 cup condensed cream of chicken soup, undiluted or chicken gravy

Directions:

In a mixing bowl, beat cream cheese and milk until smooth. Stir in the turkey, peas, almonds, parsley, onion, pimientos, salt, pepper and garlic powder; set aside.
    In a bowl, combine biscuit mix and water until a soft dough forms. On a floured surface, knead gently 5-6 times or until dough is no longer sticky. Gently roll into an 11-in. x 7-in. rectangle; cut in half. Spoon half of the turkey mixture onto each. Carefully fold pastry over filling; seal edges tightly with a fork. Brush tops with butter.
    Place on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, heat soup; serve with turnovers. Yield: 2 servings.


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