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Crescent-Topped Turkey Amandine Recipe

Crescent-Topped Turkey Amandine Recipe

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. YIELD: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.

Reviews for Crescent-Topped Turkey Amandine

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MY REVIEW
Reviewed Jan. 4, 2015

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

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"

MY REVIEW
Reviewed Nov. 30, 2009

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

MY REVIEW
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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Wine Pairings

Medium-Bodied White Wine

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