1 diced onion

1 Tbsp extra-virgin olive oil

¼ – ⅓ cup butter/margarine

¼ – ⅓ cup flour

1 cup whole milk

2 cups chicken stock (low sodium)

2-3 cups cooked turkey, cut into bite-size pieces

½ – 1 cup diced carrots, peeled

½ – 1 cup peas

½ – 1 cup corn

2-3 Tbsp Dijon mustard

2-4 cloves grated/chopped garlic

1 tsp – 1 Tbsp Liquid Smoke

salt and ground black pepper to taste

1-2 tubes crescent rolls


  1. Preheat oven to 375°.
  2. In a high-sided skillet, sauté onion in extra-virgin olive oil over medium-high heat on stovetop. Sauté until onion is translucent.
  3. Reduce stovetop heat to medium heat.  In same skillet with onion, melt butter/margarine.  Add in flour and whisk a few minutes or until creamy.  Slowly pour in milk and stock.  Whisk until creamy to make Béchamel sauce.  Let thicken for a few minutes.
  4. Add turkey, carrots, peas, corn, mustard, garlic, liquid smoke, salt, and pepper to skillet.  Mix and let flavors combine for 5-10 minutes.  If too thick, add additional milk or stock until desired thickness reached.
  5. Pour mixture into a large baking dish.
  6. Then, unroll crescent rolls and lay them flat on top, completely covering the mixture.
  7. Bake in oven for 7-12 minutes or until crescent rolls are brown.
  8. Let cool and serve!  Serves 6-8.

Chefs’ Tips

– This recipe provides a great way to use up that leftover Thanksgiving Day turkey.

– For corn-on-the-cob, place a small bowl upside down in a larger bowl.  Stand cob upright on small bowl and cut corn off cob with knife, allowing corn to fall in large bowl.

– Feel free to swap out the vegetables in this recipe for others that you love.

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.


Original Ingredient:

Replace With:

extra-virgin olive oil

vegetable oil, butter/margarine, or dairy-free margarine


dairy-free margarine


brown rice flour, rice flour, whole-wheat flour, wheat flour, or soy flour


rice milk, soy milk, oat milk, half-and-half, or cream

chicken stock

turkey stock or vegetable stock


 boneless skinless chicken breasts/thighs or  extra firm tofu

garlic cloves

½ – 1 tsp garlic powder or 1-2 tsp minced garlic

Liquid Smoke

Worcestershire sauce

crescent rolls

biscuits or homemade gluten-free biscuits