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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 12 servings


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


  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

Medium-Bodied White Wine

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

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