Turkey Vegetable Crescent Casserole

By Sheri Zarnick
@Shili

Hearty vegetables mixed with turkey and a savory sauce makes for a hearty meal. My family loves this casserole almost as much as the Pot Pie version.

Rating:

★★★★★ 1 vote

Serves:

Prep:

20 Min

Cook:

15 Min

Ingredients

2 can(s): chicken broth (14 oz. each)
1 medium: onion, diced
1 1/2 lb: turkey tenderloins, cut into 3/4" pieces
3 c: red potatoes, diced
1 tsp: fresh rosemary, chopped
1/4 tsp: salt
1/8 tsp: black pepper
1 pkg: frozen mixed vegetables (10 oz.)
1 pkg: frozen mixed vegetable (california blend 16oz.)
1/3 c: milk
3 Tbsp: cornstarch
1 pkg: refrigerated crescent rolls (8 oz.)

1Bring broth to a boil in large saucepan. Add onions, reduce heat and simmer 3 minutes. Add turkey, return to boil. Reduce heat, cover and simmer 9-10 minutes or until turkey is no longer pink. Remove turkey with a slotted spoon and place in a 13x9" baking dish, sprayed with non stick cooking spray.

2Increase heat and return broth to boil. Add potatoes, rosemary, salt, pepper. Simmer 2 minutes. Return to boil and stir in both bags of mixed vegetables. Simmer covered for 10 minutes. Remove vegetables & potatoes with a slotted spoon to a colander (strainer) set over a boil to catch any broth. Place vegetables in baking dish with turkey.

3Preheat oven to 375^. Blend milk with cornstarch in a small bowl until smooth. Add enough milk to broth to equal about 3 cups. Heat in a saucepan over med-High heat; mix in cornstarch milk mixture, stirring constantly until mixture comes to a boil, boil for 1 min. Remove from heat, pour over turkey and vegetables.

4Roll out crescents on a piece of wax paper, separate at perforations,arrange dough pieces decoratively over turkey & vegetables. Bake 13-15 minutes until golden brown.

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