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Turkey Lattice Pie

 Turkey Lattice Pie
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.
12-16 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 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

Directions

  • Unroll two tubes of crescent roll dough; separate into rectangles.
  • Place rectangles in an ungreased 15-in. x 10-in. x 1-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 at 375° for 5-7 minutes or until light golden brown.
  • Meanwhile, in a large bowl, combine the 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

2 of 2

Turkey Lattice Pie (continued)

Directions (continued)

  • bubbly. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 each) equals 194 calories, 10 g fat (4 g saturated fat), 55 mg cholesterol, 483 mg sodium, 9 g carbohydrate, 1 g fiber, 16 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer