Turkey Turnovers

Ingredients

• 1 cup chopped celery
• 1/4 teaspoon pepper
• 1/4 cup chopped onion
• 1/4 cup Darigold Butter
• 1/3 cup flour
• 1 1/4 cups Darigold Milk
• 4 cups cooked, cubed turkey
• 1/4 cup chopped parsley
• 1 teaspoon salt
• 1-2 teaspoons salt

DOUGH

• 4 cups flour
• 2 cups shredded Sharp Cheddar Cheese
• 1 1/2 cups Darigold Butter
• 2 cups Darigold Sour Cream
• 1 teaspoon salt

Instructions

In large skillet cook celery and onion in 1/4 cup butter until tender. Blend in flour, salt and pepper. Gradually add milk; cook, stirring constantly, until thickened. Add turkey and parsley; set aside. In large bowl combine flour and salt; cut in 1 1/2 cups 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 the dough into an 18x12-inch rectangle. Cut into six 6-inch 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 with tines of a fork. Cut slits in top of turnovers. Place on cookie sheet and bake at 450° for 10 minutes. Reduce heat to 400° and bake 5-8 minutes more until the crust is golden brown.

Makes 12 turnovers.