Show Subscription Form




Crescent-Topped Turkey Amandine Recipe
Crescent-Topped Turkey Amandine Recipe photo by Taste of Home

Crescent-Topped Turkey Amandine Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings

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

  1. Preheat oven to 375°. In a large saucepan, combine first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture.
  2. In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, 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

Medium-Bodied White Wine

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

Reviews for Crescent-Topped Turkey Amandine

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 22, 2013

This was amazing. I think I would eat this every day. Again AMAZING

MY REVIEW
Reviewed Jan. 17, 2012

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.

MY REVIEW
Reviewed Dec. 28, 2011

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.

MY REVIEW
Reviewed Dec. 1, 2009

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!

MY REVIEW
Reviewed Nov. 30, 2009

Made this for supper tonight. The celery was JUST WRONG

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT