While soups and sandwiches make for traditional Thanksgiving leftovers, this Mac & Cheese Turkey Roll will fast replace the old tradition!

Thanksgiving in a Bite, is what you are sure to say, as all the flavors of sage and onions, celery and roasted turkey are encased in a buttery crunchy phyllo dough. Toss together a cabbage and apple salad, a few nuts and raisins, serve it in a cabbage leaf and I would say you have just created a dish you will want at least once a month, all year through!

Turkey Roll Ingredients

Serves 4

  • 2 cups cooked turkey, cut into 2 inch thin strips
  • 2 cups cooked macaroni
  • 1 cups celery, chopped ¼ inch cubes
  • ½ cup scallions, chopped
  • 1 cup Gruyere cheese, diced
  • 2 tablespoon butter for sauce
  • 2 tablespoons butter to baste phyllo dough
  • 2 tablespoons flour
  • 1 teaspoon dried sage
  • 1 cup turkey broth
  • salt & pepper to taste
  • 5 sheets of phyllo dough


Cook pasta, drain, and set aside.

On a medium heat, place 2 tablespoon of butter in a pan, add scallions and celery. Toss for a minute then sprinkle flour on the bottom of the pan and stir everything together. Pour broth and continue stirring. Add turkey, seasonings, cheese, and pasta and quickly stir it all together so everything is incorporated and the cheese melts and holds it all together. Turn pan off. This part can be done in advance, or move on to filling the dough.

Preheat oven to 350.

Melt remaining 2 tablespoons of butter, (add more if needed, or even a drizzle of olive oil to the melted butter). Brush the melted butter across phyllo dough, layer another sheet of dough. Baste and layer until you have 5 layers stacked and lightly buttered.

Lay the filling mixture in a log shape along the long end of the dough. Roll it up. Place on a baking sheet (preferable parchment paper lined, otherwise brush a little butter or oil on the sheet pan).

At a diagonal, cut 1/3 the way into the log, making several slices about 2 inches apart. This makes it easier to slice after it has baked.

Bake 25 to 30 minutes until top is golden.

Cut the remainder of the way through while warm and serve.

We prepared a refreshing Cabbage & Apple salad that complimented it perfectly.





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