Method

Preheat oven to 375° F .

In a bowl, mix the turkey, wild rice and poultry seasoning. Set aside.

Lay one phyllo sheet on a work table and brush with butter. Top with second sheet and brush again with butter. Repeat until you have used four layers of phyllo. Using a serrated knife, cut the phyllo in half to get 2 squares. Reserve remaining melted butter.

Place half the turkey mixture in the center of one phyllo square and the other half in the center of the other square. Place butter pats on top of each turkey-rice mixture.

Pull the four corners of each phyllo stack up around each filling pile to for a pouch. Slice the scallion in half lengthwise and use it as "string" to hold the pouches tied around the filling.

Move pouches to a baking sheet. Brush with remaining melted butter.

Bake in a preheated 375° F oven until purses are golden brown and flaky, about 7 - 10 minutes.

Serve pouches hot with dollops of cranberry sauce around the plate.

Contributor: pat ciesla

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