© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY BREAST CUTLETS, cut into 1/2-inch strips
1/2 c leeks, thinly sliced
2 Cloves garlic, minced
2 tsp olive oil
1 Package (9 oz) frozen artichoke hearts, cut in half
1 tsp dried thyme leaves
1/2 tsp dried oregano
1/2 tsp crushed red pepper
1/2 tsp salt
5 Servings (2/3 c each) couscous, cooked according to package directions
10 Phyllo pastry sheets, defrosted according to package directions
Butter-flavored, non-stick cooking spray
In large non-stick skillet, over medium-high heat, saute turkey, leeks and garlic in oil 3 minutes or until turkey is no longer pink. Stir in artichoke hearts, thyme, oregano, red pepper and salt; cook 1 minute. Remove skillet from heat and stir in couscous. Set aside.
Coat 9-inch, deep-dish pie plate with non-stick spray. Remove phyllo sheets from package. Work with one phyllo sheet at a time. (Keep remaining phyllo covered with a damp cloth following package directions)
Place one phyllo sheet in center of pie plate; coat completely with non- stick spray; layer 5 more sheets on first sheet, coating each with non- stick spray and fanning each slightly to the right. (The overhanging phyllo sheets should form a circle around the pie plate).
Fill phyllo shell with turkey mixture. Top with 4 remaining phyllo sheets, coating each with non-stick spray, fanning to the right to cover turkey mixture. Roll overhanging phyllo up to edge of pie plate to form a high rim around filling. Coat top and edge with spray. Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
Total Calories 354
Total Fat 5 g
% Daily Total Fat 12
Cholesterol 47 g
Sodium 400 mg
Total Carbohydrates 51 g
Protein 26 g