TURKEY CROISSANT USING LEFTOVER TURKEY (Gloria Pitzer)
4 bakery croissant rolls split and grilled in buttered pan on the cut side til golden
1 can (10 oz.) cream of chicken soup
1 can (10 oz.) Cheddar cheese soup
1/2 soup can of real mayonnaise
In the top of a double boiler, over simmering water, combine all and stir constantly til melted to a smooth, light fluffy consistency. Stir in 2 c. leftover turkey pieces. Spoon over the split croissant halves on a plate (grilled side up) and garnish by surrounding with sliced tomatoes and olives. Dust all with parsley.
Turkey Croissant recipe is published in our October, 2008 Menu Minder, Issue #300.
You may like to try these other turkey recipes below:
| Turkey Casserole | 3 Ingredient Turkey | Turkey Soup | Turkey Bake | Turkey Alfredo | Turkey Strudel |