With its pretty lattice crust, this cheesy baked dish is as eye-catching as it is delicious. It's easy to make, too, since it uses convenient crescent roll dough. It's a fun and different way to dress up left-over turkey.
- 3 tubes (8 ounces each) refrigerated crescent rolls
- 4 cups cubed cooked turkey
- 1-1/2 cups (6 ounces) shredded cheddar or Swiss cheese
- 3 cups frozen chopped broccoli, thawed and drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1-1/3 cups milk
- 2 tablespoons Dijon mustard
- 1 tablespoon dried minced onion
- 1/2 teaspoon salt
- Dash pepper
- 1 egg, lightly beaten
- Preheat oven to 375°. Unroll two tubes of crescent roll dough; separate into rectangles. Place rectangles in an ungreased 15x10x1-in. baking pan. Press onto the bottom and 1/4 in. up the sides of pan to form a crust, sealing seams and perforations. Bake 5-7 minutes or until light golden brown.
- Meanwhile, in a large bowl, combine turkey, cheese, broccoli, soup, milk, mustard, onion, salt and pepper. Spoon over crust.
- Unroll remaining dough; divide into rectangles. Seal perforations. Cut each rectangle into four 1-in. strips. Using strips, make a lattice design on top of turkey mixture. Brush with egg. Bake 17-22 minutes longer or until top crust is golden brown and filling is bubbly. Yield: 12 servings.
Originally published as Turkey Lattice Pie in Country Woman November/December 2000, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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