Want this recipe?
Did you hear Andrew talking about "turkey cigars" today?
That recipe was whipped up chef Mary Rolph Lamontagne, author of Eats: Enjoy All the Seconds, last night with Thanksgiving leftovers. If you'd like to give the recipe a shot, here are the instructions, courtesy of Mary.
(The braised carrot muffins in the background can be found in her cookbook.)
For the filling, mix:
- 1 cup minced turkey
- 1 cup minced stuffing
- 2 tbsp cranberry sauce
- 2 tbsp sumac
- 2 tbsp goat cheese.
Brush olive oil between two sheets of phyllo pastry. Cut the pastry into four squares.
Spread 1.5 tbsp of filling onto one Phyllo square. Shape the filling into a small sausage.
Roll the phyllo like a cigar, stopping a third of the way in to tuck the phyllo ends in.
Place the pastries seam side down on a baking sheet. Mix one egg and tsp of water, and brush on each cigar.
Cook the cigars in the oven for 15 minutes.
Tune in below to hear Mary at the 43:22 mark: