Q1: Can I use leftover Thanksgiving turkey for this recipe?

Yes, absolutely! This is one of the absolute best and most delicious ways to use up your leftover Thanksgiving turkey . Both white meat and dark meat will work beautifully in this recipe.

Q2: Can I make this casserole ahead of time?

Yes, this is a perfect make-ahead meal! The best method is to prepare the creamy filling completely , spread it in your baking dish, let it cool, and store it, covered, in the refrigerator for up to 2 days. When you are ready to bake, simply unroll and arrange the fresh crescent roll dough on top and bake as directed.

Q3: How do I keep my crescent roll topping from getting soggy on the bottom?

The key is to make sure your filling is hot and bubbly when you put the raw dough on top. This recipe cleverly has you heat the filling through on the stovetop first. This hot filling will immediately begin to cook the bottom of the crescent roll dough as soon as you put it in the oven, which will help to prevent a soggy, doughy layer.

Q4: Can I freeze this casserole?

Because this casserole contains a mayonnaise-based sauce and a delicate crescent roll topping, it is not an ideal candidate for freezing , as the texture of both the sauce and the topping can change significantly upon thawing. It is best enjoyed fresh.

Q5: Can I use fresh vegetables instead of frozen?

Of course! If you have about 2 cups of fresh, chopped vegetables (like carrots, celery, peas, or broccoli) on hand, you can simply add them to the saucepan to simmer and soften in the cream sauce for about 5-7 minutes before you add the turkey.

The Easiest Creamy Crescent Turkey Casserole

An easy and comforting recipe for a Crescent Turkey Casserole. This dish features a creamy filling of cubed cooked turkey and mixed vegetables, made with a simple stovetop sauce using mayonnaise and milk. The filling is poured into a baking pan and topped with a golden, flaky crust made from refrigerated crescent roll dough. It’s a quick and convenient weeknight meal, perfect for using up leftover turkey.

Author: Grace

Ingredients

1/2 cup mayonnaise
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
3/4 cup 2% milk
2 cups frozen mixed vegetables (about 10 ounces), thawed
1 1/2 cups cubed cooked turkey breast
1 tube (4 ounces) refrigerated crescent rolls

Instructions

Preheat the oven to 375°F. Grease an 8-inch square baking pan.
In a saucepan, whisk together the mayonnaise, flour, chicken bouillon granules, and pepper until a smooth paste forms.
Gradually stir in the milk. Bring the mixture to a boil over medium heat.
Cook and stir for about 2 minutes, until the sauce has thickened.
Add the thawed vegetables and the cubed turkey to the sauce. Cook and stir until everything is heated through.
Transfer the mixture to the greased baking pan.
Unroll the crescent dough and separate it into 8 triangles. Arrange the triangles over the turkey mixture to form a top crust.
Bake for 15-20 minutes, until the casserole is heated through and the crescent roll topping is golden brown.

Notes

This recipe uses several convenient shortcuts, such as refrigerated crescent rolls, pre-cooked turkey, and frozen vegetables, to create a quick meal.
This is a great recipe for using up leftover Thanksgiving turkey.
The sauce is a quick, mayonnaise-based cream sauce made on the stovetop.

Find it online: https://www.eatswithsoul.com/crescent-turkey-casserole/