Festive Turkey Cups
Bring holiday cheer to your table with these irresistible Festive Turkey Cups! Perfectly portioned and packed with holiday flavors, these golden, crispy phyllo pastry cups are filled with a savory mixture of seasoned ground turkey, creamy cream cheese, and a delightful pop of sweetness from dried cranberries. Accented with aromatic sage, zesty orange, and fresh veggies like carrot and celery, these mini delights are an elegant yet easy addition to your festive spread. With just 20 minutes of prep, they’re ideal for appetizers, party platters, or a light main course. Serve warm or at room temperature, garnished with fresh parsley for a vibrant touch. Whether you're hosting or gathering, these holiday bites are guaranteed to impress!
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Recipe Information
Ingredients
- 450 grams ground turkey
- 12 sheets phyllo pastry sheets
- 60 grams unsalted butter (melted)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 50 grams cranberries (dried, roughly chopped)
- 1 medium carrot (finely grated)
- 1 stalk celery (thinly sliced)
- 120 grams cream cheese (softened)
- 1 teaspoon orange zest
- 1 teaspoon dried sage
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 grams parsley (chopped, for garnish)
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 12-cup muffin tin.
Lay out the phyllo pastry sheets on a clean surface. Work with one sheet at a time, keeping the others covered with a damp towel to prevent drying.
Brush one phyllo sheet lightly with melted butter, then layer another sheet on top. Repeat to create a stack of three layers.
Cut the stacked phyllo sheet into four equal squares and press each square into a muffin tin cup to form a shell. Repeat with remaining phyllo sheets until all 12 muffin cups are lined.
In a large skillet over medium heat, sauté the diced onion and minced garlic in a small amount of melted butter until the onion becomes translucent, about 3 minutes.
Add the ground turkey to the skillet, breaking it up with a spatula. Cook until the turkey is browned and fully cooked, about 5 minutes.
Stir in the grated carrot, sliced celery, dried cranberries, orange zest, dried sage, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat and allow the mixture to cool slightly.
Once the turkey mixture has cooled, fold in the softened cream cheese until evenly combined.
Spoon the turkey filling into the prepared phyllo cups, filling each to the top but not overstuffing.
Bake in the preheated oven for 15–18 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and let the Turkey Cups cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack.
Garnish with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 50.4 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
