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Crescent-Topped Turkey Amandine

Quick to prepare, this tasty main dish is loaded with turkey flavor and a nice crunch from celery and water chestnuts. Topped with a golden crescent roll crust and a sprinkling of almonds and cheese, it's bound to become a favorite. —Becky Larson, Mallard, Iowa
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    4 servings


  • 3 cups cubed cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2/3 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tube (4 ounces) refrigerated crescent rolls
  • 2/3 cup shredded Swiss cheese
  • 1/2 cup sliced almonds
  • 1/4 cup butter, melted


  • Preheat oven to 375°. In a large saucepan, combine first six ingredients; heat through. Transfer to a greased 2-qt. baking dish. Unroll crescent dough and place over turkey mixture.
  • In a small bowl, combine cheese, almonds and butter. Spoon over dough. Bake, uncovered, 30-35 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts
1 each: 895 calories, 67g fat (19g saturated fat), 143mg cholesterol, 1185mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 42g protein.

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  • katmacdonald
    Jan 4, 2015

    Easy and tasty - I added chopped up bok choy

  • missmarley
    Jan 22, 2013

    This was amazing. I think I would eat this every day. Again AMAZING

  • kissamohl
    Jan 17, 2012

    Excellent easy recipe. I made the following changes: Skipped the water chestnuts, used mixture of mozzarella, Parmesan, and cheddar cheese and spiced it up with oregano, pepper, dash of Cayenne. I may try this with Chicken instead of Turkey the next time.

  • sewcstm
    Dec 28, 2011

    This was a wonderful dish to make for a holiday potluck. I also sprinkled some whole, fresh cranberries on the top before baking to add a little holiday color.

  • smintz
    Dec 1, 2009

    Swapped the celery out for a small box of chopped spinach, thawed and water squeezed out. Also added 1 beaten egg to firm up the meat mixture. Yummy!

  • asnunez
    Nov 30, 2009

    Made this for supper tonight. The celery was JUST WRONG

  • michelledrnek
    Nov 30, 2009

    This is delicious! My toddlers weren't crazy about the crunchy texture with the celery and water chestnuts, though.

  • HBcook
    May 8, 2009

    Great recipe for a weeknight dinner. I used light mayo and did not use the 1/4 cup melted butter. I served this with Festive Pea Salad.