Recipe by southern chef in louisiana
This is a wonderful dish. Each serving is baked in an individual casserole dish and covered with a herbed crust. This is a favorite of the National Turkey Federation. This recipe can be doubled.
- 1⁄2 lb boneless white turkey meat or 1⁄2 lb dark turkey meat, cut into 1 inch cubes
- 1 garlic clove, minced
- 1 teaspoon vegetable oil
- 1⁄4 cup small white pearl onion
- 1 medium red potatoes, skin on cut into 1/2 inch cubes
- 1⁄2 cup chicken broth or 1⁄2 cup turkey broth
- 1⁄2 teaspoon dried parsley flakes
- 1⁄8 teaspoon dried thyme leaves
- 1 small bay leaf
- 10 frozen snow peas
- 8 small pitted ripe olives
- 1 (4 ounce) can refrigerated crescent dinner rolls
- 1⁄2 teaspoon dried dill weed
Directions See How It's Made
- Preheat oven to 375°F.
- Sauté turkey and garlic in oil until no longer pink, 3 to 4 minutes in medium skillet over medium heat; remove turkey and set aside.
- Add onions to skillet; sauté until lightly browned. Add potatoes, broth, parsley, thyme, and bay leaf; bring the mixture to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes or until the potatoes are fork tender. Remove the bay leaf.
- Combine turkey and potato mixtures; fold in snow peas and olives. Divide the mixture into 2 1-3/4-cup casseroles.
- Divide crescent rolls into 2 rectangles. Press perforations together and seal. Roll out each rectangle to make dough large enough to cover top of casserole. Sprinkle dough with dill weed and press lightly into dough.
- Cut a small decorative shape from the top of each dough (heart, star, etc.).
- Place the dough over the casserole and trim to fit the cup. Seal and bake 7 to 8 minutes or until pastry is golden brown.