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Turkey Turnovers Recipe

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These turnovers are tasty and tempting to look at, and they can be served with or without gravy. They're a great way to prepare turkey leftovers so they don't seem like leftovers. My family likes them all year round!
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

  • FILLING:
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 to 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1-1/4 cup milk
  • 4 cups cubed cooked turkey
  • 1/4 cup minced fresh parsley
  • DOUGH:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1-1/2 cups cold butter
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (16 ounces) sour cream

Nutritional Facts

1 each: 644 calories, 42g fat (27g saturated fat), 157mg cholesterol, 852mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 25g protein.

Directions

  1. In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside.
  2. In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18-in. x 12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough.
  3. Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet.
  4. Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown. Yield: 12 turnovers.
Originally published as Turkey Turnovers in Country Woman January/February 1988, p29


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