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Turkey Cigars with Cranberry-Dijon Dipping Sauce

 Turkey Cigars with Cranberry-Dijon Dipping Sauce
With or without the dipping sauce, this crunchy crowd-pleaser is tasty. The cranberry-Dijon sauce gives the fun snack plenty of tang.—Donna-Marie Ryan, Topsfield, MA
24 ServingsPrep: 35 min. Bake: 10 min.


  • 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 (14x9 inches)
  • 6 tablespoons butter, melted
  • 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

2 of 2

Turkey Cigars with Cranberry-Dijon Dipping Sauce (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 appetizer with 2 teaspoons sauce equals 76 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 232 mg sodium, 7 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.