2 cups cooked turkey breast ended
1/4 cup chopped onion
1 tsp. garlic powder
1/2 teaspoon salt
1 (10 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup sliced green onions
1 (4 ounce) can cream-style corn
1 (3 ounce) can puff pastry, divided
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
Sift together the turkey cobs and onion and dip into melted butter or margarine until evenly coated. Transfer to a 1/2 cup casserole dish.
Slowly stir cream into the turkey mixture. Spread cream mixture over casserole. Top with white sugar and drizzle with 1/2 cup green onions. Place cream on top of casserole pockets. Place stuffed turkey cobs on top of cream.
Bake uncovered for 15 minutes in the preheated oven.
In a large bowl combine cream cheese, 1/2 cup sugar, 1 cup green onions, half of the brownered brown pastry, 2 teaspoons cream-style corn, 2 1/2 cups whipped cream. Beat until smooth. Spoon mixture into prepared casserole pockets.
Return casserole to oven for an additional 15 minutes, until casserole is golden brown and the filling of the vases elastic. Remove lightly to serve warm, but let stand for 10 minutes to allow the filling to solidify. Cool after removing pan from oven. Tell the spoon to sit for 30 seconds before serving.