Turkey Strudel
Prep Time
Serves
Cooking Mode
1 small onion, thinly sliced
2 large carrots, finely diced
3 of celery, finely diced
¼ fresh parsley, chopped
1 Thyme, chopped
½ Cranberry Sauce
1 Balsamic Vinegar of Modena
2 turkey, diced
¼ fresh bread crumbs or leftover stuffing
5 of Phyllo Pastry Sheets, defrosted
3 Extra Virgin Olive Oil, divided
½ salt and pepper
1 small onion, thinly sliced
2 large carrots, finely diced
3 of celery, finely diced
¼ fresh parsley, chopped
1 Thyme, chopped
½ Cranberry Sauce
1 Balsamic Vinegar of Modena
2 turkey, diced
¼ fresh bread crumbs or leftover stuffing
5 of Phyllo Pastry Sheets, defrosted
3 Extra Virgin Olive Oil, divided
½ salt and pepper
Directions
1Pre-heat oven to 375°F (190°C). Heat 1 tbsp olive oil in a large skillet on medium-high heat; add onion, carrots and celery, and season lightly with salt and pepper. Sauté approx. 10 minutes, then add parsley, thyme, cranberry sauce, balsamic vinegar, turkey and breadcrumbs; mix to combine.
2On a clean work surface, lay out one sheet of phyllo pastry, brush lightly with olive oil, then lay second sheet of phyllo over top. Brush lightly with olive oil and repeat with remaining sheets of pastry.
3Place the filling in a log down the center of the pastry, leaving an inch at either end. Fold the ends up over the pastry and roll tightly into a log, tucking ends under log. Set the strudel on a baking tray lined with parchment paper, brush with olive oil and sprinkle lightly with sea salt and pepper. Bake for 20 minutes, let cool slightly, slice and serve.
Disclaimer
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Personal Note
Personal Note
