Ingredients
3 cups cooked chopped turkey
1/3 cup cranberry sauce
2 tbsp chopped parsley
16 sheets phyllo dough
4 tbsp butter, melted, plus 2 tbsp extra
6 oz brie, cut into 24 pieces
Method
Sources
📖
RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Heavy enameled roaster — turkey, prime rib, whole chickens
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Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Mix turkey, cranberry sauce and parsley in a large bowl. Season to taste. Stack 4 sheets phyllo, brushing each sheet lightly with butter. Cut into 6 even squares. Divide 1/4 of the turkey mixture evenly among squares. Top each with a piece of brie. Gather up pastry to enclose the filling, pressing together to seal. Arrange on prepared pans, brushing with extra butter. Repeat with remaining ingredients. Bake for 25-30 mins, until pastry is crisp and golden. Serve hot.