Turkey Turnovers for Two Recipe

4 1
Turkey Turnovers for Two Recipe
Turkey Turnovers for Two Recipe photo by Taste of Home
Publisher Photo

Turkey Turnovers for Two Recipe

Be the first to add a review
4 1
Publisher Photo
I make this dish often after the holidays when there's leftover turkey in the refrigerator or freezer. It's a hearty meal for the two of us and simple to prepare. -Julie Wagner, Northville, Michigan
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 1/2 cup cubed cooked turkey
  • 1/2 cup cooked peas or vegetable of your choice
  • 4 teaspoons sliced almonds
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons diced pimientos
  • Dash each salt, pepper and garlic powder
  • 1 cup biscuit/baking mix
  • 1/4 cup cold water
  • 1 tablespoon butter or margarine, melted
  • 1/2 to 3/4 cup condensed cream of chicken soup, undiluted or chicken gravy

Directions

In a mixing bowl, beat cream cheese and milk until smooth. Stir in the turkey, peas, almonds, parsley, onion, pimientos, salt, pepper and garlic powder; set aside.
In a bowl, combine biscuit mix and water until a soft dough forms. On a floured surface, knead gently 5-6 times or until dough is no longer sticky. Gently roll into an 11-in. x 7-in. rectangle; cut in half. Spoon half of the turkey mixture onto each. Carefully fold pastry over filling; seal edges tightly with a fork. Brush tops with butter.
Place on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, heat soup; serve with turnovers. Yield: 2 servings.
Originally published as Turkey Turnovers in Reminisce Extra December 2000, p52

Nutritional Facts

1 each: 617 calories, 37g fat (17g saturated fat), 95mg cholesterol, 1553mg sodium, 49g carbohydrate (5g sugars, 4g fiber), 22g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 1/2 cup cubed cooked turkey
  • 1/2 cup cooked peas or vegetable of your choice
  • 4 teaspoons sliced almonds
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons diced pimientos
  • Dash each salt, pepper and garlic powder
  • 1 cup biscuit/baking mix
  • 1/4 cup cold water
  • 1 tablespoon butter or margarine, melted
  • 1/2 to 3/4 cup condensed cream of chicken soup, undiluted or chicken gravy
  1. In a mixing bowl, beat cream cheese and milk until smooth. Stir in the turkey, peas, almonds, parsley, onion, pimientos, salt, pepper and garlic powder; set aside.
  2. In a bowl, combine biscuit mix and water until a soft dough forms. On a floured surface, knead gently 5-6 times or until dough is no longer sticky. Gently roll into an 11-in. x 7-in. rectangle; cut in half. Spoon half of the turkey mixture onto each. Carefully fold pastry over filling; seal edges tightly with a fork. Brush tops with butter.
  3. Place on a greased baking sheet. Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, heat soup; serve with turnovers. Yield: 2 servings.
Originally published as Turkey Turnovers in Reminisce Extra December 2000, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTurkey Turnovers for Two

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review