- 1/2 pound ground turkey
- 4 teaspoons grated Parmesan cheese
- 2 teaspoons minced fresh parsley
- 2 teaspoons jellied cranberry sauce
- 2 teaspoons ground walnuts, divided
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 sheets phyllo dough (14 inches x 9 inches)
- 6 tablespoons butter, melted
- DIPPING SAUCE:
- 1/2 cup jellied cranberry sauce
- 1/4 cup Dijon mustard
- In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper.
- Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
- Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. Brush tops with butter; sprinkle with remaining walnuts.
- Bake at 425° for 10-12 minutes or until golden brown. For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. Serve with appetizers. Yield: 2 dozen (1 cup sauce).
Originally published as Turkey Cigars with Cranberry-Dijon Dipping Sauce in Country Woman October/November 2009, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Jan. 9, 2011
"I have made this recipe 3 times, just as it is written. I made it for a party the last time and people were asking to take home the leftovers."
Reviewed Oct. 9, 2009