Pastry-topped Turkey Casserole

I know - TWO recipes in one day!   I just had to post this, mainly cause my girls are always looking for recipes and secondary because it is SUCH a good recipe and turned out SOOOOO good!  I have to confess that it is a Jenni creation.  I was searching for leftover turkey recipes and just couldnt find something that made me really want to eat turkey again.  I saw a turkey pot-pie recipe that had a top crust and all of a sudden, the ideas came.  We tried it out and my husband was in heaven.   So here it is.  You can play with it too, if you like.  Tell me your variations.   By the way, the picture is NOT a picture of this exact recipe.  I snarfed it from somewhere else.  However, it does show the type of pan and how the pastry can be put on top, with the steam vents cut in!  ENJOY

PASTRY TOPPED TURKEY CASSEROLE - Serves: 6

2 cups chopped cooked turkey/chicken is also good - you can use the roasted chicken from the supermarket too, in a crunch.
1 red pepper, seeded and chopped
1/2 red onion - diced
2 cloves of garlic - peeled and crushed
1 can diced water chestnuts (drained)
1 pint fresh mushrooms, cleaned and sliced
1 can chopped green chilies
2 cup shredded sharp cheddar cheese
1 t coriander
1 t celery seed
1/2 c mayonnaise
1/2 c sour cream
1 can cream of celery soup.
hot sauce to taste
salt and pepper to taste
1 (8 oz.) can crescent dinner rolls
1 egg, slightly beaten, with 1 T of water added
2 tsp sesame seeds

In a hot pan, saute chopped red pepper, garlic and onion in 1 T of olive oil, just until soft. Remove and set aside. Saute mushrooms in same pan, adding a little bit more of olive oil. Set aside with pepper, garlic and onion.

In a medium size mixing bowl, combine chicken, sauted vegetables, water chestnuts (drained), chilies. Mix. Add to the chicken mixture, the mayo, sour cream, soup. Mix thoroughly. Add coriander, celery seed, salt, pepper and hot sauce. Mix thoroughly. Spoon mix into a baking dish (shallow is better). Roll out crescent rolls, pressing perforations to seal. Place dough mix on top of casserole dish and press to sides. Make a few hash marks in the dough, to allow for steam to escape while baking. You can also use the dough to make strips and make a beautiful lattice work on top, if you like.

Using the egg/water mix, brush the tops of the dough lightly. Sprinkle with sesame seeds. Bake at 350 degrees for 30-35 minutes, or until golden brown. Serve with a crispy romaine lettuce salad!

Printable Version

Orange Cream Fruit Salad

Last night we made a turkey dinner for the sole purpose of indulging eldest child in her need to have her mother's stuffing (since she was unable to make it home from the western regions for thanksgiving).  I didnt do a full-on thanksgiving dinner, just turkey, stuffing, mashed potatoes, corn, gravy and what I think is the best fruit salad on the face of the earth.  So here it is...again, its not all that "healthy".  The fruit is deceiving!

ORANGE CREAM FRUIT SALAD

1 (20 ounces) can pineapple chinks, drained

1 c seedless grapes, halved

1 pear, cored and chopped

10-12 fresh or frozen strawberries, sliced

1 (11 ounces) can mandarin orange sections, drained

2 medium bananas, sliced

2 medium grapples, cored and chopped

1 (3-1/2 or 3-3/4 ounces) pkg instant vanilla pudding mix

1-1/2 c whole milk

1/2 of 6 ounces frozen orange juice concentrate

3/4 c dairy sour cream

In a large bowl, combine pineapple chunks, grapes, pears, strawberries, orange sections, bananas, and apples. Set aside. In a small bowl, combine dry pudding mix, milk and orange juice concentrate. Beat with rotary beater 1-2 2 minutes or until well blended. Beat in sour cream. Fold into the fruit mix. Cover and refrigerate several hours.