Directions:
- In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots. Bring to a boil on medium-high heat. Reduce hear to low, cover and simmer until veggies are tender (about 5 minutes).
- In a small bowl, stir together the remaining 1/4 cup of broth and cornstarch until smooth. Slowly stir this mix into the veggie mix. Add the milk.
- Cook and stir over medium heat until it boils. Reduce the heat and cook and stir for one more minute.
- Stir in the turkey, peas, parsley and sage. Transfer the mix into a 2-quart shallow baking dish.
- Lay one sheet of the phyllo dough on top of the turkey mix. Spray the dough with nonstick spray.
- Repeat layering and spraying the dough twice more. Fold the edges of the dough and tuck them inside the dish.
- Bake at 350 until the crust is golden brown, 35-40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.97 Kcal (1482 kJ) | ||
| Calories from fat | 87.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Cholesterol | 616.34mg | 205% | |
| Sodium | 413.99mg | 17% | |
| Potassium | 361.87mg | 8% | |
| Total Carbs | 24.93g | 8% | |
| Sugars | 10.88g | 44% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 38.69g | 77% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 6.1mg | 204% | |
| Iron | 4.4mg | 25% | |
| Calcium | 245.4mg | 25% | |
| Amount Per 100 g | |||
| Calories | 101.18 Kcal (424 kJ) | ||
| Calories from fat | 25.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 15% | |
|---|---|---|---|
| Cholesterol | 176.18mg | 205% | |
| Sodium | 118.33mg | 17% | |
| Potassium | 103.44mg | 8% | |
| Total Carbs | 7.13g | 8% | |
| Sugars | 3.11g | 44% | |
| Dietary Fiber | 0.67g | 9% | |
| Protein | 11.06g | 77% | |
| Vitamin C | 2.7mg | 16% | |
| Vitamin A | 1.7mg | 204% | |
| Iron | 1.3mg | 25% | |
| Calcium | 70.1mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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