I've been saving this recipe for awhile. Since I had the phyllo dough (and finally had the time!) I decided to give it a try. Again, my fault, a recipe that I didn't read the entire way through before I decided to make. So, we ended up eating later than we normally do the night I made this! This took some time and effort to make. Don't think that I'd recommend this for a busy weeknight meal. However, I thought the cranberry and turkey complimented each other well and had good flavor. We all enjoyed this one.
Every Day With Rachael Ray, November 2008
7 tablespoons butter, 5 tablespoons melted
2 yellow onions, thinly sliced
1/2 cup dried cranberries
1 tablespoon thyme leaves
1/2 cup sliced almonds, toasted, plus more for sprinkling
1/2 pound ground turkey
Salt and pepper
1 tablespoon bread crumbs
6 sheets frozen phyllo dough, thawed
1.In a large skillet, melt 1 tablespoon butter over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the cranberries, thyme and 1/2 cup almonds and cook for 2 minutes; transfer to a bowl.
2.In the same skillet, melt 1 tablespoon butter over medium heat. Add the turkey, season with salt and pepper and cook until browned, about 5 minutes. Using a slotted spoon, transfer to the onion m mixture. Stir in the breadcrumbs; let cool.
3.On a work surface, lay out a sheet of phyllo and brush with melted butter. Place another sheet on top and brush with m ore butter. Repeat with the remaining phyllo and more melted butter.
4.Mound the turkey mixture lengthwise onto the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then loosely roll up the strudel to enclose. Transfer, seam side down, to a parchment-paper-lined baking sheet. Brush with more butter and sprinkle with almonds. Bake until golden, about 30 minutes.
Family Rating: 1 1/2 thumbs up.