1/2 c COOKED TURKEY, cut into small dice pieces
1/2 c cooked wild rice, cold
1/4 tsp poultry seasoning
4 Sheets phyllo dough
2 oz unsalted butter, melted
1 oz cold butter, cubed
1/4 c cranberry sauce
In a bowl, mix the turkey, wild rice and poultry seasoning. Reserve.
Lay one phyllo sheet on a work table and brush with butter. Sheets should be thawed and kept under slightly damp paper towels. Add second sheet and brush again with butter.
Repeat until the phyllo is stacked four layers high. Using a knife, cut the phyllo in half to get 2 squares. Reserve remaining melted butter.
Place half of the turkey mixture in the center of one phyllo square and the other half in the center of the other square. Place butter cubes on top of each turkey-rice mixture.
Pull the four corners of each phyllo stack up around each filling pile to get a "purse" shape. Slice the scallion in half lengthwise and use it as "string" to hold the purses tied around the filling.
Move purses to a baking sheet. Brush with remaining melted butter.
Bake in a preheated 375 degree F oven until purses are golden brown and flaky, about 7 - 10 minutes.
Serve purses hot with dollops of cranberry sauce around the plate.
570 Total Calories
28 g Total Fat
125 g Cholesterol
460 mg Sodium
43 g Total Carbohydrates
15 g Protein