1 Tbsp (15 mL) avocado oil, plus extra for brushing phyllo
3/4 cup (180 mL) diced onion
3/4 cup (180 mL) diced celery
2 garlic cloves, peeled and crushed
1 lb (454 g) ground turkey
1 Tbsp (15 mL) dried sage
1 Tbsp (15 mL) dried thyme
Salt and pepper, to taste
4 phyllo sheets
3.5 oz (100 g) brie cheese
Cranberry sauce, for garnish, homemade or store bought
Preheat oven to 375 F (190 C).
In large saucepan on medium-high heat, add oil, onion, celery, and garlic and sauté for 5 minutes. Add turkey, sage, and thyme and cook until all pinkness is gone. Season with salt and pepper, to taste. Set aside.
Cover 4 phyllo pastry sheets with a damp tea towel to prevent them from drying out and becoming difficult to work with. On clean surface area, place first sheet down and lightly brush with avocado oil; place second sheet on top and continue process with all 4. With sharp knife, press blade into the pastry to cut (as opposed to using a back-and-forth motion, which may tear the pastry) into 12 equal squares.
Lightly brush muffin tin with avocado oil, then place each phyllo square into muffin tin, carefully pushing the pastry down into the edges. Spoon approximately 1/4 cup (60 mL) turkey filling into each. Slice brie cheese into 12 equal pieces and place on top of turkey. Bake in preheated oven for 15 minutes, or until golden brown and cheese is melted.
Once baked, let cool for 5 minutes in muffin tins, then remove and serve warm topped with cranberry sauce.
Makes 12 turkey cups
By Chelsea Gough
