Roasted turkey, macaroni and cheese with all the familiar flavors, celery, onion and sage often in Thanksgiving stuffing, rolled into a buttery phyllo dough and baked to perfection.
Course Tapas
Cuisine American
Keyword Mac and Cheese Turkey Rolls
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Equipment
Baking sheet pan
Large skillet
Pasta pan
Ingredients
2cupsCooked turkey, cut into 2 inch thin strips
2cupsCooked macaronismall pasta works best
1cupCeleryfinely chopped
1/2cupScallionschopped
1cupGruyere cheesediced
4tbspButter for sauce and phyllo brushing
2tbspAll purpose flour
1tspFresh sageor dried
1cupTurkey broth
Salt and pepper to taste
5Phyllo dough sheets
Instructions
Preheat oven to 350
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 and set aside. This part can be done in advance, or move on to filling the dough.
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 1 sheet 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.