NUTRITION

SERVINGS

INGREDIENTS

5 ounces Roasted Turkey Breast

1 teaspoon Olive Oil

1/4 cup diced Yellow Onion

1/2 cup diced Carrots

1/2 cup chopped Celery

1/2 cup Low-Sodium Chicken Broth

1/2 cup Unsweetened Almond Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Dried Thyme

1 tablespoon Fresh Parsley

1 sheet Whole Wheat Phyllo Dough

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a medium skillet, heat the olive oil over medium heat. Sauté the diced onion, carrots, and celery until softened, about 5 minutes.

• 3

  Sprinkle the whole wheat flour over the vegetables and stir for another minute to lightly toast the flour.

• 4

  Gradually stir in the chicken broth and almond milk, ensuring a smooth, creamy consistency. Add the dried thyme, salt, and pepper.

• 5

  Mix in the chopped turkey breast (if not already roasted, roast it beforehand with a sprinkle of herbs until cooked through) and fresh parsley. Allow the filling to simmer for 2 minutes.

• 6

  Transfer the turkey and vegetable mixture into a small, oven-safe baking dish.

• 7

  Lay the whole wheat phyllo dough sheet over the top, gently pressing the edges to seal in the filling.

• 8

  Bake in the preheated oven for 15-20 minutes, or until the phyllo is golden and the filling is bubbly.

• 9

  Let stand for a few minutes before serving to allow the flavors to meld.