FILLING:

1 c. chopped celery
1/4 c. chopped onion
1/4 c. butter
1/3 c. flour
1 to 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. shredded sharp cheddar cheese
2 c. sour cream

Cook celery, onion in butter until tender. Blend in flour, salt and pepper. Gradually add milk cook until thickened add turkey and parsley. Set aside. In bowl combine flour and salt. Cut in butter until crumbly. Stir in cheese. Add sour cream mix until forms ball. Divide dough in half. Roll dough into 18 x 12 inch rectangle. Cut into 6 inch square. Repeat with second half of dough. Place 1/3 cup turkey filling on each square. Fold diagonally to form a triangle. Seal by pressing with fork tines. Cut slits in top of turnovers. Place on cookie sheet. Bake 450 degrees for 10 minutes. Reduce heat 400 degrees. Bake 5 to 8 minutes until crust is golden. Makes 12 turnovers.