Crescent Topped Turkey Casserole
  • 4 tablespoons unsalted butter, divided
  • 2 large celery stalks, chopped
  • 1 large shallot, peeled and chopped
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (10-ounce) can condensed cream of mushroom soup
  • ½ cup coarsely chopped mushrooms
  • 3 cups cooked chopped turkey
  • ⅔ cup mayonnaise
  • ½ cup sour cream
  • 1 (8-ounce) can refrigerated crescent rolls
  • 1 cup shredded Swiss cheese
  • ½ cup slivered almonds
  1. Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish and set aside.
  2. In a large skillet over medium heat, melt half of the butter. When melted, add the celery and shallots. Saute 5 minutes and add the water chestnuts, soup, mushrooms, turkey, mayonnaise and sour cream. Cook, stirring constantly for 3 minutes or until bubbly.
  3. Transfer to the prepared baking dish. Separate the crescent rolls into two squares and place over the turkey mixture. Sprinkle evenly with the cheese and almonds. Melt the remaining butter in the microwave on low power for 30 seconds and drizzle over the top. Bake for 22–25 minutes or until the top is golden brown. Allow to stand 10 minutes before serving warm.
Recipe by The Tennessee Magazine at