2-1/2 lbs (about 50 sheets) frozen phyllo dough sheets, thawed
1 c unsalted butter, melted
5 oz unsalted butter
2/3 c flour
2-1/2 qt half and half
4 tsp dried tarragon
Salt To Taste
White pepper To Taste
1-3/4 lb wild mushrooms (shiitake, oyster and morels), sliced
3 oz unsalted butter
4 lbs PULLED WHITE TURKEY, diced into 3/4-inch pieces
20 Each tarragon sprigs
Cut dough sheets in half to approximately 12 x 8 inches. To prevent the phyllo from drying out, keep covered with clean, damp paper towels until use. Lightly brush each half phyllo sheet with the 1 cup melted butter and press into bottom of greased 10-ounce ramekin or baking cup with dough hanging over ramekin edges. Use five, half sheets of dough per ramekin. Bake dough-lined ramekin in 400 degree F oven for 10-15 minutes until golden brown. Keep warm.
Melt 5 ounces of butter over medium heat. Stir in flour. Cook and stir 3 minutes without browning. Add half and half. Bring to boil, then reduce heat to simmer. Add dried tarragon, salt and pepper. Simmer 10 minutes until thickened.
Saute mushrooms in 3 ounces of butter over medium-high heat, about 5 minutes, until softened.
Add mushrooms and turkey to cream sauce. Cook 5 to 10 minutes longer to heat through.
Ladle 6 ounces of creamed turkey and mushroom filling into each pastry cup. Serve hot and garnish with additional fresh tarragon.
640 Total Calories
320 Calories from Fat
36 g Total Fat
55 % Daily Total Fat
21 g Saturated Fat
105 % Daily Saturated Fat
170 g Cholesterol
57 % Daily Cholesterol
523 mg Sodium
23 % Daily Sodium
41 g Total Carbohydrates
14 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
1 g Sugars
36 g Protein
20 % Daily Protein
4 % Daily Vitamin C
15 % Daily Calcium
25 % Daily Iron