FILLING:

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

DOUGH:

4 c. flour
1 1/2 c. butter
2 c. sour cream
1 tsp. salt
2 c. (8 oz.) shredded sharp cheddar cheese

Makes 12 turnovers. Add peas to filling for a complete meal.

In large saucepan, 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"x12" rectangle. Cut into 6 (6") squares. Repeat with second half of dough. Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle; seal edges. Cut slits on top of turnovers. Place on cookie sheets. Bake at 450 degrees for 10 minutes, reduce heat to 400 degrees. Bake to to 8 minutes more, until crust is golden brown.