Turkey-Olive Ragout En Crust

Culinary Setting
Cooking Style
Boneless Breast, Turkey Thighs


1/2 lb BONELESS WHITE or DARK TURKEY MEAT, cut into 1-inch cubes

1 Clove garlic, minced

1 tsp vegetable oil

1/4 c frozen small whole onions

1/2 c TURKEY BROTH or reduced-sodium chicken bouillon

1/2 tsp dried parsley flakes

1/8 tsp dried thyme leaves

1 Small bay leaf

1 Medium red potato, skin-on, cut into 1/2-inch cubes

10 Frozen snow peas

8 Small whole pitted black olives

1 Can (4 oz) refrigerated crescent dinner rolls

1/2 tsp dried dill weed, divided



In a medium-sized skillet over medium heat, sauté turkey in garlic and hot oil 3 to 4 minutes or until no longer pink; remove and set aside.

Add onions to skillet and sauté until lightly browned. Add bouillon, parsley, thyme, bay leaf and potatoes. Bring mixture to boil, reduce heat, cover and simmer 10 minutes, or until potatoes are tender. Remove and discard bay leaf.

Combine turkey with potato mixture. Fold in snow peas and olives. Divide hot mixture between two (1-3/4 cup) individual ovenproof casseroles.

Divide crescent rolls into 2 rectangles; press perforations to seal. Sprinkle each rectangle with 1/4 teaspoon dill weed, pressing lightly into dough.

With a pastry wheel or knife, cut each rectangle into 6 lengthwise strips. Arrange strips, lattice-fashion, over turkey-vegetable mixture and pinch over edge of casserole dish, trimming to fit and seal.

Place casserole dishes on a baking sheet. Bake in a preheated 375 degree F oven for 8 to 15 minutes or until pastry is golden brown.

Nutrition Facts

458 Total Calories

18 g Total Fat

35 % Daily Total Fat

70 g Cholesterol

815 mg Sodium

40 g Total Carbohydrates

32 g Protein