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Turkey-Cranberry Minis

We make these tiny tarts to stand in for the turkey and its trimmings at our casual holiday gatherings. — Nadine Mesch, Mount Healthy, Ohio
  • Total Time
    Prep: 25 min. Bake: 10min.
  • Makes
    2-1/2 dozen

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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 tartlet: 71 calories, 4g fat (1g saturated fat), 10mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.
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