Turkey Potpie a la Greco

Culinary Setting
Cooking Style
Turkey Thighs
Dish Type
Pot Pie


2 lbs TURKEY THIGHS, skinned, boned, cut into 1/2-inch cubes

1/4 c flour

1/2 tsp ground cinnamon

2 tbsp vegetable oil

1 c dry red wine

1 Can (8 oz) tomato sauce

2 tbsp brown sugar

2 tbsp raisins

3 tbsp red wine vinegar

3 Cloves minced garlic

1 c frozen whole onions*

2 tsp mixed whole pickling spice*

1 c frozen peas

1 Can (8 oz) refrigerated crescent dinner rolls

2 oz Feta cheese



* Pickled cocktail onions may be substituted for the frozen whole onions and pickling spices.

In a plastic bag, combine flour and cinnamon. Add turkey cubes and shake to evenly coat each piece.

Heat oil in a medium skillet over medium-high heat. Saute turkey cubes a few at a time until evenly browned on all sides. Transfer turkey to a 2-quart baking dish.

Stir wine, tomato sauce, brown sugar, raisins, vinegar and garlic into turkey drippings remaining in the skillet. Bring to a boil. Pour the hot mixture over the turkey. Stir in the onions. Tie pickling spices in a cheesecloth bag and submerge in the turkey mixture.

Cover the mixture and bake in a preheated 350 degree F oven 45 minutes. Remove the whole spice bag and stir in the peas. Cover and increase the oven temperature to 400 degrees F and continue baking for 5 minutes or until the mixture is bubbly.

Remove crescent dough from can and separate into 8 triangles. At the wide end of each triangle, place 1 teaspoon Feta cheese. Roll end toward the point of the triangle (like a jelly roll) to encase the cheese in the dough.

Arrange cheese filled crescents on top of the hot mixture (wheel-spoke fashion) with the points meeting in the center.

Return to 400 degree F oven. Bake, uncovered, 10 to 15 minutes or until crescent rolls are golden brown.

Nutrition Facts

154 Total Calories

7 g Total Fat

40 % Daily Total Fat

31 g Cholesterol

358 mg Sodium

15 g Total Carbohydrates

10 g Protein