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Crescent-Topped Turkey Amandine

 Crescent-Topped Turkey Amandine
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
4 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or

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Crescent-Topped Turkey Amandine (continued)

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