Instructions: Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes. Add turkey; return to a boil. Reduce heat, cover and simmer 7 to 9 minutes or until turkey is no longer pink. Remove turkey from saucepan with slotted spoon; place in 13- by 9-inch baking dish.

Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. Return to a boil and stir in mixed vegetables. Simmer, covered, 7 to 8 minutes or until potatoes are tender. Remove vegetables with slotted spoon. Drain in colander set over bowl; reserve broth. Transfer vegetables to baking dish with turkey.

Preheat oven to 375 degrees. Blend 1/3 cup milk with cornstarch in small bowl until smooth. Add enough milk to reserved broth to equal 3 cups. Heat in large saucepan over medium-high heat; whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat. Pour over turkey-vegetable mixture in baking dish.

Roll out crescent roll dough and separate at perforations; arrange dough pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15 minutes or until crust is golden brown.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.