Leftover (or fresh made) shredded turkey, sweet, salty roasted cashews, buttery crescent roll dough and the sweet and savory spices of a mild coconut curry make these Curried Turkey Stuffed Crescent Rolls just the most amazingly delicious morsels of goodness!
I’ve been making a lot of curry lately. As I started sauteing the turkey in the ghee and curry spices, the boyfriend said “curry again….” But come on, curry is amazing, and let me tell you he sure did change his tune once he took his first bite of that delicious curried turkey. All he could say was “these are the best things ever.”
And I mean, how can they not be? Cashews, juicy turkey, curry, coconut milk, and that sweet umami flavor of the ghee. Oh my how delicious these stuffed crescent rolls were. The buttery pastry dough around the creamy curried turkey is just incredible.
Especially if you dip them in this amazing turkey gravy. Sound weird? It’s ok, try it, you’ll thank me.
The Ingredients for Curried Turkey Stuffed Crescent Rolls
Using packaged crescent roll dough makes this recipe incredibly easy. I highly recommend using the crescent dough sheets, not the actual crescent rolls. The sheets come in, well, a sheet, and make it easy to cut squares out of. I haven’t had any problems finding these at my local grocery store.
This crescent roll recipe is a great way to use that leftover Thanksgiving turkey, but you can use any turkey you can get your hands on. I prefer to use dark meat as it is juicier, but white meat will work as well.
What is Ghee?
You may be wondering. Ghee is basically clarified butter, which means it is butter that is cooked longer until all the moisture has evaporated (the milk solids). It has a slightly nuttier taste than regular butter, and is also considered better for you than butter. if you don’t have ghee and don’t want to purchase it, you can substitute butter or coconut oil.
Buy your ingredients at the store or through the below Amazon affiliate links (I earn a small commission if you buy through these links that helps me pay to keep this site running):
How to Make Curried Turkey Crescent Rolls
Preheat the oven to 350 degrees. Heat the ghee in a skillet over medium heat and add the ginger and garlic; saute for 1 minutes. Add the turkey, cashews, curry powder, garam masala, coconut sugar and salt and saute for another 1-2 minutes, until well combined.
Add the coconut milk and turkey (chicken) broth and cook until the liquid is mostly evaporated (about 1 minute). Remove from heat and set aside. *Note that this mixture can be made in advance and store in the fridge for up to 3 days until ready for use. You can also freeze it in an airtight freezer safe container for up to 3 months.
Roll the crescent dough out onto a flat surface and cut the dough into 6 equal squares.
Place 2 tbsp. of the turkey mixture in the center of each dough square. Bring each dough corner up and pinch to seal together at the top.
Follow the same steps for the second container of crescent dough. Place all turkey crescent rolls on a parchment paper lined baking sheet and brush with 1 tbsp. of ghee (substitute butter or coconut oil if necessary).
Bake for 20-25 minutes, until crescent rolls are golden brown. Remove and let cool for 5-10 minutes. If you can.
Can you freeze crescent roll appetizers?
These curried turkey crescent can be made ahead and frozen. Make the stuffing, cut the dough into squares and make the pastries. Place them directly on a baking sheet in the freezer for 3 hours. Place frozen crescent roll appetizers in a airtight freezer safe bag and store for up to 3 months for best results.
Tools used to make these Curried Turkey Stuffed Crescent Rolls
More awesome holiday inspired recipes!
Tips for Making the All Time BEST Stuffing
How to Make Perfect Crispy Roast Potatoes
Baked Brie with Cranberry Chutney
Curried Roasted Winter Vegetables
Mexican Chorizo Stuffing
Wild Rice and Mushroom Stuffing
Spiced Pumpkin Souffle
Coconut Curry Pumpkin Soup
Did you make these curried turkey stuffed crescent rolls? Rate the recipe and leave me a comment to let me know how they turned out!
- 1 1/2 cups shredded turkey
- 2-8 oz. can crescent roll sheets
- 1/4 cup cashews, roughly chopped
- 2 tbsp. ghee (can substitute butter or coconut oil), plus 1 tbsp.
- 1 tsp. curry powder
- 1 tsp. garam masala
- 1 tsp. ginger paste
- 1 garlic clove, minced
- 1 tbsp. coconut sugar
- 1 tsp. salt
- 1/4 cup coconut milk (can substitute cream)
- 1/4 cup turkey or chicken stock
- Preheat the oven to 350 degrees. Heat the ghee in a skillet over medium heat. Add the ginger and garlic and saute for 1 minutes. Add the turkey, cashews, curry powder, garam masala, coconut sugar and salt. Saute for 1-2 minutes, until well combined.
- Add the coconut milk and turkey (chicken) broth and cook until the liquid is mostly evaporated (about 1 minute). Remove from heat and set aside (note 1).
Roll the crescent dough out onto a flat surface and cut the dough into 6 equal squares. Place 2 tbsp. of the turkey mixture in the center of each dough square. Bring each dough corner up and pinch to seal together at the top (see photos above for examples).
Follow the same steps for the second container of crescent dough. Place all turkey crescent rolls on a parchment paper lined baking sheet and brush with 1 tbsp. of ghee (substitute butter or coconut oil). Bake for 20-25 minutes, until dough is golden brown. Remove and let cool for 5-10 minutes.
- The turkey filling can be made ahead of time and refrigerated for up to 3 days, or frozen in an airtight container for up to 3 months.
- Don't let the crescent dough sit out too long or it becomes very difficult to work with. It's best used when chilled.
- Use a pizza cutter to cut the cough into squares. This prevent the dough from tearing.
Did you make these turkey crescent roll appetizers? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!