November Recipes from Chef: Smoked Turkey with Cranberry Salsa and 5 Spice Crab Phyllo Bites!

November 14, 2013 at 2:22 pm (Willow Writers) (, , , , , , , , , , )

With Thanksgiving rapidly approaching, I thought we would do a couple quick and easy time saving recipes that are great for your Thanksgiving celebrations. – Chef Haberle

 Smoked Turkey with Cranberry Salsa

1/3 cup fresh cranberries
2 teaspoons honey
1 tablespoon cranberry juice
¼ cup small diced Granny Smith apple
1 tablespoon minced onion
1 ½ teaspoons minced jalapeno pepper
½ teaspoon minced fresh ginger
2/3 cup small diced smoked turkey breast
1 package (15 count) Athens mini Fillo shells

Chop half the cranberries and set aside.In a small sauté pan, combine remaining cranberries and cranberry juice, with honey and cook for 2 to 3 minutes or until cranberries are softened.

Add the chopped uncooked cranberries, apple, onion, jalapeno pepper, and ginger. Mix well. Chill for 1 hour.

Spoon 1 rounded teaspoon of turkey into each Fillo shell. Garnish with 1 teaspoon of cranberry salsa.
Serve Immediately.

5 Spice Crab Phyllo Bites

8 ounces lump crab meat, drained
¼ cup diced water chestnuts
1 teaspoon fresh minced ginger
1 teaspoon Chinese 5 spice
3 teaspoons fresh basil minced
1 tablespoon red bell pepper small diced
1 lemon, juice and zest
2 packages ( 15 count ) Athens mini fillo shells
1 green onion diced

In a medium mixing bowl, combine the first 7 ingredients. Gently mix. Refrigerate for 1 hour.

Fill mini shells with one rounded teaspoon of crab mixture. Garnish with green onion. Serve chilled.


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