INGREDIENTS

INSTRUCTIONS

To Make the Turkey Mixture:  Preheat the oven to 350 degrees. In a
medium saucepan, combine 2 cups of the broth, the celery, onions and
carrots. Bring to a boil, then reduce the heat. Cover and simmer  about
5 minutes or until the veggies are tender.  In a custard cup,  stir the
remaining 1/4 cup of the broth and the cornstarch until  smooth. Slowly
stir this into the broth-veggie mxiture.  Then stir in  the milk. Cook
and stir over medium heat until the mixture comes to a  boil. Reuce the
heat. Cook and stir for 1 minute more. Then stir in  the turkey, peas,
parsely and sage. Transfer the mixture to a shallow  2-quart casserole.
To Make the Pastry Crust:  Lay one sheet of the phyllo dough on top  of
the turkey mixture.  Spray the dough with no stick spray. Repeat
layering and spraying the phyllo dough two more times. Fold or  crumple
the edges of the dough and tuck them inside the casserole  dish. Bake
for 35-40 minutes or until golden brown.  I added potatoes, mixed
veggies, tobasco sauce and some liquid smoke  to enhance the flavor.
Very good and light. Even though the phyllo  dough crust will get soft
once you refrigerate it, it will get flaky  again if you reheat it in
the oven.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 48.7mg
Sodium: 136.5mg
Potassium: 302.7mg
Carbohydrates: 14.7g
Fiber: 2.1g
Sugar: 2.6g
Protein: 20g