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

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


  • 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

Nutritional Facts

1 each: 895 calories, 67g fat (19g saturated fat), 143mg cholesterol, 1185mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 42g protein.


  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

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katmacdonald User ID: 8198747 216917
Reviewed Jan. 4, 2015

"Easy and tasty - I added chopped up bok choy"

missmarley User ID: 7042231 170219
Reviewed Jan. 22, 2013

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

kissamohl User ID: 6435050 110549
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."

sewcstm User ID: 6426603 174978
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."

smintz User ID: 2830414 157158
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!"

asnunez User ID: 2408742 100868
Reviewed Nov. 30, 2009

"Made this for supper tonight. The celery was JUST WRONG"

michelledrnek User ID: 1848858 172323
Reviewed Nov. 30, 2009

"This is delicious! My toddlers weren't crazy about the crunchy texture with the celery and water chestnuts, though."

HBcook User ID: 2966570 170851
Reviewed May. 8, 2009

"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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