TURKEY STRUDEL (Chef Doug Gans, Oakland Community College, Culinary Studies Institute)

1/4 c. butter
1 T. Spanish onion, minced
1 t. garlic, chopped
1/4 c. flour
1 c. heavy cream
2 c. chicken broth
1/4 c. white wine
2 T. carrots, small dice
2 T. celery, small dice
2 T. peas
1 T. Dijon mustard
1 T. fresh tarragon, chopped
1/2 c. mushrooms, sliced
2-3 c. turkey meat, small dice
1/2 c. Swiss cheese, grated
melted butter
filo dough
bread crumbs

Heat butter in a heavy bottom sauce pot. Add onions and garlic and sweat (don't brown). Add flour and make a roux (cook about 5-10 minutes). Slowly add cream, broth and wine. Add carrots, celery, peas, mustard, tarragon and mushrooms. Simmer for 20 minutes til all vegetables are tender. Add turkey and Swiss cheese. Pour onto a baking sheet and place in refrigerator to chill. Place 1/4 of the chilled filling onto the bottom of 2 sheets of filo dough. Roll into cylinders and fold ends underneath. Repeat 3 more times. Brush with melted butter and top with bread crumbs. Place all 4 onto lightly oiled sheet pan coated in a thin layer of bread crumbs. Bake 350° for 15 minutes til golden brown. Slice in half and serve.
(makes 8 strudels)

Turkey Strudel recipe is published in our December, 2005 Menu Minder.

You may like to try these other turkey recipes below:

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