Creamed Turkey and Wild Mushroom Phyllo Pie



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.

Nutrition Facts

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