1 pound lean ground turkey
12 turkey sausages (1/2 pound)
1 large onion, chopped
1 granny smith apple, peeled, cored and diced
3 cloves minced garlic
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/2 tsp pepper
2 cups no salt added chicken broth
3 potatoes, boiled and mashed
1/4 cup Philadelphia Cream Cheese Light in the Chive and Onion flavor
10 sheets of Phyllo pastry
1/4 cup melted butter
Directions
- Brown the ground turkey and turkey sausage over medium high heat in a nonstick Dutch oven that has been prepared with cooking spray.
- When the turkey is cooked through, add the apple, onion, and spices. Stir well. Pour the chicken broth over all, turn to high, and bring to the boil.
- Turn heat to medium and let the turkey mixture continue to boil until the liquid is almost completely evaporated. Stir in the mashed potatoes and the cream cheese. Set aside to cool.
- Lay 1 phyllo sheet on a work surface. (keep remaining phyllo covered with a damp towel) Lightly brush sheet with melted butter. Top with 1 sheet, brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.
- Cut phyllo stack into 6, 5 1/2 by 6 inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 tbsp of the tourtiere mixture into each. Fold top over enveloped style bringing the corners to the centre and brush with butter to seal.
- The tourtieres bundles can be frozen at this point for up to one month or covered and refrigerated until ready to bake.
- Bake in a pre-heated 375 oven for 14-16 minutes. If baking from frozen, add 2 minutes to the cooking time.
