Turkey, Cranberry and Ricotta Stuffed Filo

Turkey and cranberry are such a fabulous combination.  If you're like me, having leftover turkey and cranberry sandwiches after Thanksgiving is a must.  This recipe takes these two delicious ingredients, combines them with a light ricotta to create a fabulous stuffing for flaky filo dough.  Delicious!

"Creamy, sweet, rich, flaky and fabulous!"

INGREDIENTS:
4 cups cooked turkey or chicken, chopped into bite sized pieces
3 Tbs. olive oil
1 large onion, chopped
2 garlic cloves, crushed and chopped
1/2 cup pecans, chopped
1 Tbs. sage
Salt and pepper
2 cups fresh cranberries
32 oz. Ricotta cheese
2 eggs, slightly beaten
1/4 cup fresh parsley
1 lb. filo (defrosted)
1 to 1 & 1/2 sticks of butter, melted

PREPARATION:
Preheat oven to 325 degrees F

1.   In a large skillet, sauté the onion in olive oil until it softens. 

2.   Add garlic and pecans to the skillet and sauté a minute longer.

3.   Remove skillet from heat.  Add turkey (chicken), sage, cranberries; gently stir to combine ingredients.  Salt and pepper to taste.

4.   Set aside and allow mixture to cool.

5.   In a large bowl add Ricotta cheese, eggs and parsley; mix well.

6.   Add the cooled turkey (chicken) mixture into the bowl and gently mix to combine ingredients.

7.   To make a tray:
a.               Melt butter in a glass dish.  Use a pastry brush to spread over dough.
b.               Lay two sheets of filo in the bottom of an 11” x 14” baking dish; brush lightly with butter (you don’t need to cover every inch.)
c.                Repeat with 7 or 8 more sheets.
d.               Spread turkey (chicken) mixture evenly over the dough.
e.               Lay two sheets of filo over the top of the mixture; brush with butter.
f.                Repeat with the remaining sheets; be sure to butter the top layer.
g.                Slice the tray into squares BEFORE cooking.  (If you wait until after cooking the dough will crumble.

8.   To make triangles (as shown in photo):
a.               Melt butter in a glass dish.  Use a pastry brush to spread over dough.
b.               Lay out two sheets of filo, brush the top sheet lightly with butter (you don’t need to cover every inch).
c.                Repeat with two additional sheets; brushing each with butter.
d.               With a sharp knife, slice the sheets lengthwise into three equal sections.
e.               Spoon a large dollop of filling onto the left corner of each sheet.  This would be the end closest to you.  Be sure to keep it away from the edge of the sheet.
f.                Take the lower left corner and fold up towards the right in order to form a triangle.
g.                Take the lower right corner and fold straight up.
h.               Take the lower right corner and fold towards the left in order to form a triangle.
i.                 Take the lower left corner and fold straight up.
j.                Repeat until the triangle is finished.
k.                Place on a baking pan and brush with butter.

9.   Bake for 30-40 minutes; until the dough is a golden brown.

10. Serve and enjoy!

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