Christmas turkey crackers

Recipe from: 12/1/1995 12:00:00 AM

Ingredients 16
Servings 12
Time

Ingredients

  • 100
    g
    butter
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 3
    ml
    turmeric
  • 3
    ml
    ground ginger
  • 5
    ml
    cinnamon
  • 5
    ml
    ground coriander
  • 450
    ml
    chicken stock
  • 150
    ml
    orange juice
  • 5
    ml
    grated orange rind
  • 125
    g
    couscous
  • 50
    g
    sultanas
  • 50
    g
    pine nuts or slivered almonds, lightly roasted
  • 15
    ml
    chopped fresh parsley
  • 300
    g
    cooked turkey, diced
  • 6
    sheets phyllo pastry
 

Method

 
1. Melt 30 g of the butter in a medium saucepan. Add onion and garlic and sauté until softened. Stir in the spices, then add stock, orange juice and rind. Bring to the boil. 2. Add the couscous, reduce heat, cover and cook for 6 minutes until all the liquid has been absorbed. Stir occasionally. 3. Mix in the sultanas and nuts and allow to cool. Mix in the parsley and turkey. 4. Melt remaining butter. Take a sheet of phyllo pastry and cut it in half to make 2 pieces 25 x 23 cm; brush lightly with butter. 5. For each cracker, place about 45 ml of the filling at one end of the pastry, leaving about 3 cm clear at the sides. Carefully roll up, then twist the ends. Brush melted butter over the completed 'crackers'. 6. Place phyllo 'crackers' on a greased baking tray and bake in a preheated oven at 190 ºC for about 25 minutes until golden and crisp. Serve hot or cold.
 

Read more on: poultry  |  bake
 

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