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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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! Ingredients:
filling: |
1 cup chopped celery |
1/4 cup chopped onion |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached 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 king arthur unbleached 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 |
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.
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