This aromatic dish makes great use of leftover Thanksgiving turkey. Both white and dark meat work very well.
4 cups Pictsweet frozen Vegetables for Soup with Tomatoes
6 tablespoons butter
1/3 cup flour
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups chicken or turkey broth
1 cup skim milk
4 cups turkey meat, cut into cubes
1 (8 oz.) pkg crescent rolls
Place frozen vegetables for soup with tomatoes in saucepan and cover with water. Bring to a boil, reduce heat and simmer for 3 minutes. Drain. Melt butter in skillet. Gradually add flour, thyme, salt and pepper. Cook and stir until thoroughly mixed. Slowly add broth and milk and cook, stirring constantly, until thickened. Add cooked turkey and vegetables. Continue to cook for 5 to 7 minutes. Spray a 9 x 13 baking dish with nonstick cooking spray. Place turkey and vegetable mixture into baking dish. Unroll crescent dough and place over top of casserole. Bake in 375-degree oven for 15 minutes or until top is golden brown.