Yield: 2 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Appetizer   Preparation Method: Bake   Product Type: Roasted Turkey Breast, Cooked Turkey

1/2 Cup COOKED TURKEY, diced small

1/2 Cup cooked wild rice

1/4 Teaspoon poultry seasoning

4 Sheets phyllo

2 Ounces butter, melted

1 Ounce cold butter, cubed

1 Scallion

1/4 Cup 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. Top with 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.

Recipe Source: Recipe developed by Chef Daniel Traster of the Art Institute of Washington, DC

Nutrition Facts Calories 570   Calories from Fat 340 % Daily Value* Total Fat 28g 58% Saturated Fat 23g 115% Cholesterol 125mg 42% Sodium 460mg 19% Total Carbohydrate 43g 14% Dietary Fiber 2g 8% Sugars 9g   Protein 15g   Vitamin A 25% Vitamin C 4% Calcium 4% Iron 15% *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