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.
154 Total Calories
7 g Total Fat
40 % Daily Total Fat
31 g Cholesterol
358 mg Sodium
15 g Total Carbohydrates
10 g Protein