From the Kitchen of:  Bonnie
Source:  Taste of Home's Recipe Card Collection
A great way to prepare turkey leftovers so they don't seem like leftovers.

FILLING:

1	cup	chopped celery
1/4	cup	chopped onion
1/4	cup	butter or margarine
1/3	cup	all-purpose flour
1	tsp.	salt
1/4	tsp.	pepper
1-1/4	cups	milk
4	cups	cubed cooked turkey
1/4	cup	chopped fresh parsley

DOUGH:

4	cups	all-purpose flour
1	tsp.	salt
1-1/2	cups	cold butter or margarine
2	cups (8 oz.)	shredded sharp cheddar cheese
2	cups (16 oz.)	sour cream

• In large skillet, saute the 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 a 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 each half to an 18-inch x 12-inch rectangle.
• Cut each into six 6-inch squares.
• Place 1/3 cup 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 a baking sheet.
• Bake at 450º for 10 minutes.
• Reduce heat to 400º; bake 5 - 8 minutes more until the crust is golden brown.
• Yield: 1 dozen.