Ingredients
FILLING:1 cup chopped celery1/4 cup chopped onion1/4 cup butter, cubed1/3 cup all-purpose flour1 to 2 teaspoons salt1/4 teaspoon pepper1-1/4 cup whole milk4 cups cubed cooked turkey1/4 cup minced fresh parsleyDOUGH:4 cups all-purpose flour1 teaspoon salt1-1/2 cups cold butter2 cups shredded sharp cheddar cheese2 cups sour cream
Preparation
In large skillet, saute the celery and onion in butter until tender. Blend in the flour, salt and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and parsley. Set aside.
In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18x12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough.
Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down the fork tines. Cut slits in top of turnovers. Place on baking sheet.
Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes longer until the crust is golden brown.
