TURKEY TURNOVERS FILLING: 1 cup chopped celery 1/4 cup chopped onion 1/4 cup butter 1/3 cup flour 1 to 2 teaspoons salt 1/4 teaspoon pepper 1-1/4 cups milk 4 cups cooked, cubed turkey 1/4 cup chopped parsley DOUGH: 4 cups flour 1 teaspoon salt 1-1/2 cups butter 2 cups (8 ounces) shredded sharp cheddar cheese 2 cups dairy sour cream In large skillet on top of stove, cook celery and onion in butter until tender. Blend in flour, salt and pepper. Gradually add milk; cook, stirring constantly, until thickened. Add turkey and parsley. Set aside. In large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add sour cream, mixing until dough forms a ball. Divide dough in half. Roll out half of dough into 18-in. x 12-in. rectangle. Cut into six 6-in. squares. Repeat with second half of dough. Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges by pressing down with fork tines. Cut slits in top of turnovers. Place on cookie sheet. Bake at 450° for 10 minutes; reduce heat to 400°. Bake 5-8 minutes more until the crust is golden brown. Yield: 12 turnovers. Meet the Cook Avonel Waller, Lakeland, Florida Turkey Turnovers These turnovers are tasty and tempting to look at, and they can be served with or without gravy. They’re a great way to prepare turkey leftovers so they don’t seem like leftovers. My family likes them all year round!