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Turkey Vegetable Crescent Pie (recipes)


Turkey Vegetable Crescent Pie

Yield: Makes 8 servings



Ingredients:



2cans (about 14-1/2 ounces each) fat-free reduced-sodium chicken broth

1medium onion, diced

1-1/4pounds turkey tenderloins, cut into 3/4-inch pieces

3cups diced red potatoes

1teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary

1/4teaspoon salt

1/8teaspoon black pepper

1bag (16 ounces) frozen mixed vegetables

1bag (10 ounces) frozen mixed vegetables

1/3cup fat-free (skim) milk plus additional if necessary

3tablespoons cornstarch

1package (8 ounces) refrigerated reduced-fat crescent rolls









Preparation:





1.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.2.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.3.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.4.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.









Nutritional Information:







Serving Size:







Fiber

5 g







Carbohydrate

37 g







Cholesterol

28 mg







Saturated Fat









Total Fat

6 g







Calories from Fat

19 %







Calories

285







Protein

20 g







Sodium

458 mg









Dietary Exchange:







Vegetable

1







Starch

2







Meat

2