Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey Mixture:
2 1/4 c Chicken broth -- defatted
1/2 c Celery -- chopped
1/4 c Onions -- chopped
2 md Carrots -- coarsely chopped
3 tb Corn starch
1 3/4 c Evaporated skim milk
3 c Cooked turkey breast --
- chopped
1 c Frozen peas -- thawed
1/4 c Fresh parsley -- snipped
1/2 ts Dried sage
Pastry Crust:
3 Sheets phyllo dough
To Make the Turkey Mixture:
Preheat the oven to 350 degrees F. In a medium saucepan, combine
2 cups of the broth, the celery, onions and carrots. Bring to a
boil, then reduce the heat. Cover and simmer about 5 minutes or
until the veggies are tender. In a custard cup, stir the remaining
1/4 cup of the broth and the corn starch until smooth. Slowly stir
this into the broth-veggie mixture. Then stir in the milk. Cook and
stir over medium heat until the mixture comes to a boil. Reduce the
heat. Cook and stir for 1 minute more. Then stir in the turkey,
peas, parsely and sage. Transfer the mixture to a shallow 2-quart
casserole.
To Make the Pastry Crust:
Lay one sheet of the phyllo dough on top of the turkey mixture.
Spray the dough with no stick spray. Repeat layering and spraying
the phyllo dough two more times. Fold or crumple the edges of the
dough and tuck them inside the casserole dish. Bake for 35-40
minutes or until golden brown.
I added potatoes, mixed veggies, tabasco sauce and some liquid
smoke to enhance the flavor. Very good and light. Even though the
phyllo dough crust will get soft once you refrigerate it, it will
get flaky again if you reheat it in the oven.
