Originally published as Turkey Lattice Pie in Quick Cooking November/December 2002, p33
After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet.— Taste of Home Test Kitchen, Greendale, Wisconsin
In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.
In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish.
Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture.
Bake at 375° for 25-30 minutes or until top is golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (350g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 201 (39%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 128.8mg||40 %|
|Sodium 504.6mg||17 %|
|Potassium 506.6mg||13 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 36.6g|
|Protein 37.6g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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