Yield: 9 Establishment: Restaurant, Club Operation   Meal Type: Appetizer   Occasion: Chinese New Year   Preparation Method: Bake   Product Type: Turkey Roast

Ingredients

8 Cups Chinese cabbage, shredded

4 Ounces vegetable oil

To Taste salt and freshly ground black pepper

2 Pounds ROASTED TURKEY BREAST, cut into 15 slices

6 Tablespoons grainy Dijon mustard

9 14 X 18-inches phyllo dough sheets

8 Ounces unsalted butter, melted

1 Large egg, beaten

2 Tablespoons milk

6 Tablespoons sesame seeds, toasted

12 Ounces mesclun greens, washed in cold water, drained well

3/4 Cup Herb Vinaigrette

9 Slices pineapple rings in juice, quartered

HERB VINAIGRETTE

1/3 Cup cider vinegar

1/3 Cup water

1/3 Cup extra virgin olive oil

1 Medium lemon, juiced

1 Clove garlic, minced

1 Tablespoon minced onion

5 Large basil leaves, chopped

1/8 Teaspoon salt

1/8 Teaspoon freshly ground pepper

1/8 Teaspoon fresh oregano, chopped

1/8 Teaspoon fresh rosemary, chopped

1-1/2 Teaspoons sugar

Preparation

Sauté Chinese cabbage in oil until limp. Salt and pepper to taste. Set aside. For each roll, lay out 5 turkey slices, slightly overlapping the length of the phyllo dough. Spread mustard atop turkey and divide sautéed cabbage on each turkey packet. Roll up and hold to transfer to the phyllo dough. Form 3 stacks by laying out 3 phyllo dough sheets, brushing each with butter. Place a second layer of phyllo atop each of the 3 sheets and brush with additional butter. Repeat with remaining phyllo dough, for 3 stacks with 3 sheets per stack. Place a turkey roll on the phyllo dough and roll up to form a strudel. Repeat with the remaining 2 turkey rolls. Place strudel rolls on a greased baking tray. Mix eggs and milk together. Brush the egg wash on the strudel rolls and sprinkle toasted sesame seeds over each. With a sharp knife, make 11 diagonally cuts into the strudel about 1½ inches apart and ½ inch deep. Bake in a preheated 350-degree F oven for 15 minutes. If the strudel rolls are not a golden color in the allotted time, place under a broiler to achieve the golden color.

Plating

Toss greens with vinaigrette. Divide greens on cold 8-inch plates. Center greens, cut pineapple rings in half and arrange four sections evenly around the plate. Cut strudel rolls at precut sections and place 4 pieces between the pineapple.

Herb Vinaigrette

Mix all ingredients together. Hold for service.

This appetizer recipe was developed by Chef Anton Flory, CMC, Adjunct Associate Professor of the CIA. The recipe was a runner-up in the 2001 National Turkey Federation's "Turkey for All Seasons" Recipe Competition.

Nutrition Facts Calories 660   Calories from Fat 400 % Daily Value* Total Fat 46g 71% Saturated Fat 16g 80% Cholesterol 160mg 53% Sodium 610mg 53% Total Carbohydrate 28g 9% Dietary Fiber 4g 16% Sugars 10g   Protein 37g   Vitamin A 150% Vitamin C 140% Calcium 15% Iron 70% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4