The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Turkey Vegetable Crescent Pie
* 2 – 14 ounce cans chicken broth
*
1 medium onion, diced
*
1 1/4 pounds turkey tenderloins, cut into 3/4 inch pieces
*
3 cups diced red potatoes
*
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
*
1/4 teaspoon salt
*
1/8 teaspoon black pepper
*
1 – 16 ounce bag frozen mixed vegetables
*
1 – 10 ounce bag frozen mixed vegetables
*
1/3 cup milk plus additional if necessary
*
3 tablespoons cornstarch
*
1 package refrigerated crescent rolls
Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes.
Add turkey; return to boil. Reduce heat, cover and simmer 7 to 9 minutes or until turkey is no longer pink.
Remove turkey from saucepan with slotted spoon; place in 13 x 9 inch baking dish.
Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes.
Return to a boil and stir in mixed vegetables. Simmer covered, 7 to 8 minutes or until potatoes are tender.
Remove vegetables with slotted spoon. Drain in colander, set over bowl; reserve broth.
Transfer vegetables to baking dish with turkey.
Preheat oven to 375°F.
Blend 1/3 cup milk with cornstarch in small bowl until smooth. Add enough milk to reserved broth to equal 3 cups.
Heat in large saucepan over medium-high heat; whisk in cornstarch mixture, stirring constantly until mixture comes to a boil.
Boil 1 minute; remove from heat.
Pour over turkey-vegetable mixture in baking dish.
Roll out crescent roll dough and separate at perforations; arrange dough pieces decoratively over top of turkey-vegetable mixture.
Bake 13 to 15 minutes or until crust is golden brown.
