FILLING:

1 c. chopped celery
1/4 c. chopped onion
1/4 c. butter
1/3 c. flour
1-2 tsp. salt
1/4 tsp. pepper
1 1/4 c. milk
4 c. cooked, cubed turkey
1/4 c. chopped parsley

DOUGH:

4 c. flour
1 tsp. salt
1 1/2 c. butter
2 c. (8 oz.) shredded sharp cheddar cheese
2 c. 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 thick. Add turkey and parsley. Set aside.

In large bowl, combine flour and salt, cut in butter until mixture is crumbly. Stir in cheese. Add sour cream, mixing until dough forms ball. Divide dough in half. Roll out half dough into 18"x18" square (at least). Cut into 6" squares. Place 1/3 cup turkey filling on each square. Fold diagonally to form triangle, seal edges, cut slits on top. Bake on cookie sheet. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees. Bake 5 to 8 minutes more until crust is golden brown.