Winter Turkey Roll

It's not too early to think about wonderful, moist turkey leftovers. Turkey has been on my mind a lot lately as my staff and I will be feeding well over 2000 hungry Eastsiders for Thanksgiving Day in the Sterling Inn banquet rooms and the Loon River Café. Do you know how many birds that is?

Turkey sandwiches are the nation's number one leftovers after Thanksgiving Day, but if you invest in a package of filo dough, you can make these wonderful Winter Turkey Rolls. They freeze up nicely, too. For four people, you'll need:

8 sheets               filo dough
2 TB                   olive oil
1 lb.                  cooked turkey leftovers
1 ea.                  roasted red pepper
2 cups                 shredded mozzarella cheese
2 cups                 of your favorite tomato sauce
1 cup                  sauteed onion strips
pinch                  sage
to taste               salt and pepper 

For one turkey roll, lay out one piece of filo dough and brush with a little olive oil. Lay a second sheet of filo dough on top of this one. Place 4 ounces of turkey in the center of the filo dough and layer some strips of red pepper and onion on top of the turkey. Top with 1/2 cup of tomato sauce and your mozzarella cheese. Add your seasonings, then fold the sides to the center of the dough so that you have covered your stuffing and made a sort of strudel looking package. Make a total of 4 packets in the same manner. Brush each with a little oil and bake at 350 degrees for about 20 minutes. Serve with a fresh salad and a nice white wine. My German friend, Rolf, is always recommending his Franken wines. They come in the short, squat, round green bottles. It's a Müller-Thurgau that's perfect with this dish. And as always, a creative cook is a good cook.