Turkey Turnovers With Fresh Mushrooms
March 10, 2008
This recipe comes from a very old cookbook that I have had for many years. It was published way back in 1978 by Sunset magazine and is called “Recipes for Ground Beef and other ground meats”.
The actual recipe calls for 1 package (10oz.) frozen patty shells, thawed but I prefer to use Pillsbury crescent rolls. I make this during the winter time on a week night when I need something quick and easy, to me it’s like a comfort food. Please enjoy!
For more recipes using crescent rolls, click here.
- 1 lb. ground turkey
- 1/2 lb. sliced fresh mushroooms
- 1/2 cup sour cream
- 2 tbsp. all-purpose flour
- 1/2 tsp. each salt and ground sage
- 1 Package Pillsbury crescent rolls
- Seasoned italian bread crumbs and 1 pat of butter
Lightly coat a large skillet over medium-high heat with oilve oil, add turkey stirring to break up meat. When pickness is almost gone add your mushrooms and cook until your liquid is almost evaporated. Remove pan from heat. In a separate dish mix sour cream, flour, salt and sage. Add to turkey and mushrooms, mixing completely.
On a lightly floured surface roll out 2 crescent rolls to make 1 triangle crescent roll. Using a rolling pin and additional flour if needed roll out triangle to make a large square. Place 1 very large spoonful of mixture onto center of crescent roll and fold all 4 corners inward to make your turnover. Place on baking pan.
Melt butter in a dish in the microwave then add breadcrumbs, mixing completely and spooning over each turnnover.
Bake at 400 degrees for about 45 minutes or until browned nicely.
Related posts:
- Beef and Sausage Turnovers
- Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
- Sheboygan Sandwiches
