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Turkey Turnovers

 Turkey Turnovers
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!
12 ServingsPrep: 40 min. Bake: 15 min.


  • 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


  • 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.
  • 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

2 of 2

Turkey Turnovers (continued)

Directions (continued)

  • dough into 18-in. x 12-in. rectangle. Cut into six 6-in. squares.
  • Repeat with second half of dough.
  • 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.
  • Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8
  • minutes longer until the crust is golden brown. Yield: 12 turnovers.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer