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Prep Time
25 mins
Total Time
45 mins
Serves
Serves 6

Ingredients

1
small onion, thinly sliced
0
2
large carrots, finely diced
0
3
of celery, finely diced
0
1/4
fresh parsley, chopped
60
1
Thyme, chopped
15
1/2
Cranberry Sauce
125
1
Balsamic Vinegar of Modena
15
2
turkey, diced
500
1/4
fresh bread crumbs or leftover stuffing
60
5
of Phyllo Pastry Sheets, defrosted
0
3
Extra Virgin Olive Oil, divided
45
1/2
salt and pepper
2

Method

Step 1
Pre-heat oven to 375°F (190°C). Heat 1 tbsp olive oil in a large skillet on medium-high heat; add onion, carrots and celery, and season lightly with salt and pepper. Sauté approx. 10 minutes, then add parsley, thyme, cranberry sauce, balsamic vinegar, turkey and breadcrumbs; mix to combine.
Step 2
On a clean work surface, lay out one sheet of phyllo pastry, brush lightly with olive oil, then lay second sheet of phyllo over top. Brush lightly with olive oil and repeat with remaining sheets of pastry.
Step 3
Place the filling in a log down the center of the pastry, leaving an inch at either end. Fold the ends up over the pastry and roll tightly into a log, tucking ends under log. Set the strudel on a baking tray lined with parchment paper, brush with olive oil and sprinkle lightly with sea salt and pepper. Bake for 20 minutes, let cool slightly, slice and serve.

Nutritional Facts Per Serving

Calories:
400
Fat:
12 g
Saturated Fat:
2 g
Carbs:
49 g
Fibre:
4 g
Cholesterol:
55 mg
Protein:
25 g
Sodium:
620 mg