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Turkey Mushroom Turnovers Recipe
|Thinly sliced mushrooms||1⁄2 Pound|
|Sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Rubbed sage||1⁄2 Teaspoon|
|Ground turkey||1 Pound|
|Frozen patty shells||10 Ounce, one package|
Serving size: Complete recipe
Calories 2396 Calories from Fat 1369
% Daily Value*
Total Fat 153 g235.6%
Saturated Fat 58.9 g294.6%
Trans Fat 1.2 g
Cholesterol 482.7 mg160.9%
Sodium 3793.1 mg158%
Total Carbohydrates 139 g46.4%
Dietary Fiber 5.4 g21.5%
Sugars 7.7 g
Protein 109 g218.6%
Vitamin A 31.6% Vitamin C 3.1%
Calcium 23.9% Iron 44.3%
*Based on a 2000 Calorie diet
In a small dish, stir together the sour cream, flour, salt, and sage; stir into mushrooms in pan and cook, stirring, until blended and bubbly.
Turn mixture out into a bowl.stirring to break up meat, until pinkness is gone (about 4 minutes).
Stir meat and juices into mushroom mixture until blended.
Set aside to cool to room temperature.
On a lightly floured board, roll each thawed patty shell into a circle about 7 inches in diameter.
Divide turkey mixture into 6 equal portions.
On half of each circle, place 1 portion turkey mixture.
Moisten edges, fold rounds of dough in half, and seal edges together by pressing with tines of a fork.
Place on ungreased, rimmed baking sheets.
Bake in a 400Â° oven until pastry is well browned (about 35 minutes).