Turkey Vegetable Crescent Pie
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 8 servings
|2||cans (about 14-1/2 ounces each) fat-free reduced-sodium 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|
|1/8||teaspoon black pepper|
|1||bag (16 ounces) frozen mixed vegetables|
|1||bag (10 ounces) frozen mixed vegetables|
|1/3||cup fat-free (skim) milk plus additional if necessary|
|1||package (8 ounces) refrigerated reduced-fat crescent rolls|
- Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes. Add turkey; return to a boil. Reduce heat; cover and simmer 7 to 9 minutes or until turkey is no longer pink. With slotted spoon, transfer turkey to 13X9-inch baking dish.
- Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. Return to a boil; stir in mixed vegetables. Simmer, covered, 7 to 8 minutes or until potatoes are tender. With slotted spoon remove vegetables to colander set over bowl; reserve broth. Transfer vegetables to baking dish with turkey.
- Preheat oven to 375°F. Blend 1/3 cup milk and cornstarch in small bowl until smooth; set aside. Add enough additional 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.
|Serving Size:||1 wedge|
|Saturated Fat||<1 g|
|Total Fat||6 g|
|Calories from Fat||19 %|
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