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Turkey Pockets

Marinated tomatoes and mushrooms on romaine leaves

Lemon yogurt and almond biscotti

If you’re like most people, the big question after Thanksgiving is what to do with the leftover turkey meat. An especially easy--and tasty--answer is to prepare Turkey Pockets. Purchased cream sauce combined with green onions, chopped broccoli and leftover turkey with a sprinkling of feta cheese make an excellent filling for filo dough.

When using filo dough try to work quickly so it will not dry out. Keep the filo you’re not using covered. Use a pastry brush to butter each sheet of filo evenly all the way to the edges; use a very sharp knife or scissors to cut through the filo without tearing.

After folding up the triangular pockets “flag style,” place them seam-side down on a baking sheet and brush the tops with butter to seal. For extra flavor, sprinkle with Parmesan cheese.

Serve the pockets with salad--maybe tomatoes and sliced mushrooms or cucumbers tossed with oil, vinegar and a little oregano, salt and pepper over crisp romaine. Lemon yogurt and almond biscotti make a light sweet touch at the end of the meal.

Staples

Leftover cooked turkey to make 2 cups cubed

Salt, pepper

1/2 cup butter

Shopping

1 (10-ounce) package frozen chopped broccoli

1 bunch green onions

1 (12-ounce) carton cream sauce Alfredo

1 small package crumbled feta cheese

1 (1-pound) package filo dough sheets

Small wedge Parmesan cheese

Optional Side-Dish Shopping

Tomato

Mushrooms

Romaine

Lemon yogurt

Almond biscotti

TURKEY POCKETS

1 (10-ounce) package frozen chopped broccoli

Leftover cooked turkey, about 2 cups cubed

6 green onions, chopped

1 (12-ounce) carton cream sauce Alfredo

1/2 teaspoon salt or to taste

1/2 teaspoon black pepper

1/2 cup crumbled feta cheese

1/2 cup butter

16 sheets filo dough

3 tablespoons fresh-grated Parmesan cheese

Thaw broccoli in microwave oven. Drain well. Combine broccoli, turkey, green onions, cream sauce, salt and pepper in bowl and mix well.

Melt butter. Brush 1 sheet filo dough with butter. Top with second sheet filo and brush with butter. Repeat with 2 more sheets filo.

Cut assembled filo lengthwise down center to form 2 strips. Spoon about 1/2 cup turkey mixture at end of each strip filo. Sprinkle 1 tablespoon feta over each mound of filling. Fold 1 corner of filo over filling alternately from left to right, flag-style, until folded to end to form triangular pocket.

Place, seam-side down, on buttered baking sheet. Brush with butter. Sprinkle over about 1 teaspoon grated Parmesan cheese. Repeat with remaining filo to make 8 pockets. Bake at 350 degrees 15 to 20 minutes. Makes 4 servings.

Each serving contains about:

1,067 calories; 1,584 mg sodium; 206 mg cholesterol; 54 grams fat; 102 grams carbohydrates; 41 grams protein; 1 gram fiber; 45% calories from fat.