Yield: 2 Ethnicity: New American   Meal Type: Appetizer   Occasion: Valentine's Day, New Year's, Mother's Day   Preparation Method: Bake   Product Type: Roasted Turkey Breast, Cooked Turkey

1/2 Cup COOKED TURKEY, cut into small dice pieces

1/2 Cup cooked wild rice, cold

1/4 Cup poultry seasoning

4 Sheets phyllo dough, thawed and kept under slightly damp paper towels

2 Ounces unsalted butter, melted

1 Ounce cold butter, cubed

1/4 Cup cranberry sauce

In a bowl, mix the turkey, wild rice and poultry seasoning. Reserve. Lay one phyllo sheet on a work table and brush with butter. Top with second sheet and brush again with butter. Repeat until the phyllo is stacked four layers high. Using a knife, cut the phyllo in half to get 2 squares. Reserve remaining melted butter. Place half of the turkey mixture in the center of one phyllo square and the other half in the center of the other square. Place butter cubes on top of each turkey-rice mixture. Pull the four corners of each phyllo stack up around each filling pile to get a “purse” shape. Slice the scallion in half lengthwise and use it as “string” to hold the purses tied around the filling. Move purses to a baking sheet. Brush with remaining melted butter. Bake in a preheated 375 degree F oven until purses are golden brown and flaky, about 7 - 10 minutes. Serve purses hot with dollops of cranberry sauce around the plate.

Chef: Recipe developed by Chef Daniel Traster of the Stratford University, Falls Church, VA

Nutrition Facts Calories 570   % Daily Value* Total Fat 28g Cholesterol 125mg Sodium 460mg Total Carbohydrate 43g Protein 15g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4