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Turkey Strudel With Spices and Quinoa

Posted by Adam Kuban, November 19, 2007 at 12:45 PM

The following recipe was provided by Serious Eater Karen Resta, as part of her essay A Modern Woman's Thanksgiving.

Turkey Strudel with Spices and Quinoa

- Serves 12 (2 strudels 6 servings each) -

I like this strudel for Thanksgiving for several reasons. It is elegant and festive. Quinoa is a New World grain and turkey of course is our Thanksgiving bird. Yet there remains an essence of far-off places and olden days in its resemblance to the rich b’stillas made with similar ingredients, a reminder of ties to the past not forgotten.

Ingredients

3 tablespoons olive oil
1 yellow onion, finely chopped
1/2 sweet red pepper, diced to 1/4 inch
1/4 pound cremini mushrooms, sliced
3/4 pound ground turkey
1 tablespoons grated fresh ginger root
1/3 cup chopped fresh Italian parsley
1/4 cup pine nuts (pinon, pignoli)
1/2 teaspoon thyme
3 cups quinoa, cooked
Salt and pepper to taste
16 sheets frozen phyllo pastry, defrosted
8 tablespoons unsalted butter, melted
1/2 cup dry unseasoned breadcrumbs

Procedure

1. Preheat oven to 375°F.

2. Heat olive oil in sauté pan and cook onions, peppers, and mushrooms till softening. Remove from pan and set aside in bowl. Add turkey to pan and cook, stirring, till just starting to brown.

3. Add turkey to onion-pepper-mushroom mix along with ginger, parsley, pine nuts, thyme, quinoa, salt and pepper. Stir gently to blend.

4. Keeping the phyllo dough under a slightly damp kitchen towel, layer the first eight sheets one by one brushing with butter and sprinkling with breadcrumbs lightly between each sheet.

5. Fill the center of the layered phyllo with half of the turkey-quinoa mixture leaving ends with enough space to fold over. Fold each end over then roll up strudel jelly-roll style. Brush top with butter. Repeat for second strudel.

6. Put on baking sheet and bake for 20-25 minutes – check for browning as all ovens are not temperature-accurate. Remove when golden then let sit four or five minutes (or longer – this can be served room temp) slice gently with serrated knife and serve.

Thanks to Rebecca Wood and The Splendid Grain for the inspiration for this dish.

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Tags: holidays, Thanksgiving, Thanksgiving mains, turkey