November 3, 2009
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This turkey recipe offers a combination of leftover roast turkey and vegetables with a creamy sauce. Served under layers of delicate phyllo pastry sprinkled with savory herbs, it creates a stunning appearance. It’s also amazingly versatile and works equally well with leftover chicken, beef and even salmon. Cook and serve your flavorful pies in individual gratin dishes or large ramekins.
Serves: 4-6Prep time: 20 minutes Cook time: 20-25 minutes
INGREDIENTS2 tablespoons butter2 tablespoons olive oil1 small onion, chopped3 tablespoons all-purpose flour1 can (14 ounces) chicken broth1 teaspoon salt1/4 teaspoon freshly ground pepper1 teaspoon Worcestershire sauce1/2 cup frozen peas2 cups leftover roasted vegetables, chopped into bite sized pieces (or 2 cups frozen mixed vegetables)4 tablespoons chopped fresh herbs (such as parsley and dill)3 cups leftover turkey, chopped into bite sized pieces8 sheets phyllo dough, thawed according to package instructionsOlive oil spray Salt and pepper, to taste
Tip: Phyllo is simple to use if you follow a few basic rules, like keeping it covered and moist at all times and brushing (or spraying) the edges with butter or olive oil. Follow package instructions for further tips on handling.
Styling Tip: Instead of folding and crimping the edges to fit the dish, try the layered approach shown in our image. Simply place sheets on top of the dish alternating directions as you go. Crumple the last layer lightly (like a tissue) and lay on top.
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