Turkey Talk
Back in 2007, I wrote about Becky HIll, a Lexington resident who works at GMAC in Winston-Salem, when she won third place in the N.C. Turkey Cooking Contest.
Well, this year she did even better, winning second place for her Turkey Bundles at the contest Sept. 19 in Raeford.
Think of these as homemade “hot pockets” that take a shortcut with refrigerated crescent-roll dough.
Turkey Bundles
4 ounces of cream cheese, softened
2 tablespoons milk
½ teaspoon dill weed
¼ teaspoon celery salt
¼ teaspoon pepper
1 pound cubed cooked turkey (about 2 cups)
¼ cup chopped water chestnuts
2 tablespoons chopped onion
2 tubes (one 8 ounces, one 4 ounces) refrigerated crescent rolls
2 tablespoons butter, melted
2 tablespoons bread crumbs
Grated Parmesan cheese for garnish, if desired
1. In mixing bowl, beat the cream cheese, milk, dill, celery salt, and pepper until smooth. Stir in the turkey, water chestnuts, and onion.
2. Separate crescent dough into six rectangles; seal perforations. Spoon 1/3 cup of the turkey mixture onto the center of each rectangle; bring edges into center and pinch to seal.
3. Place on a baking sheet lined with parchment paper. Brush with melted butter; sprinkle with bread crumbs. Sprinkle with Parmesan cheese, if desired. Bake at 375 degrees for 15 to 20 minutes, or until golden brown.
Makes 6 servings.
