Turkey-Cranberry Minis Recipe

Turkey-Cranberry Minis Recipe photo by Taste of Home

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We make these tiny tarts to stand in for the turkey and its trimmings at our casual holiday gatherings. — Nadine Mesch, Mount Healthy, Ohio

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Turkey-Cranberry Minis Recipe

Prep: 25 min. Bake: 10min.

Yield: 30 Servings

25 10 35

Ingredients

1/3 cup mayonnaise
4 teaspoons minced fresh parsley
4 teaspoons honey mustard
1/2 teaspoon chopped seeded jalapeno pepper
1/8 teaspoon pepper
2 cups cubed cooked turkey breast
1/3 cup chopped celery
1/3 cup dried cranberries, chopped
1/3 cup shredded Swiss cheese
1/4 cup chopped pecans, toasted
30 frozen miniature phyllo tart shells

Directions

In a large bowl, mix the first five ingredients. Add the turkey, celery, cranberries, cheese and pecans; toss to coat.
Arrange tart shells on an ungreased baking sheet. Fill with turkey mixture. Bake at 375° for 10-12 minutes or until heated through. Serve warm. Yield: 2-1/2 dozen.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 1 tartlet equals 71 calories, 4 g fat (1 g saturated fat), 10 mg cholesterol, 38 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.

Originally published as Turkey-Cranberry Minis in Taste of Home October/November 2012, p32