Ingredients
1/3
cup chopped pecans
2
packages (1.9 oz each) frozen mini phyllo shells (30 shells)
1/2
cup mayonnaise
1
tablespoon fresh orange juice
2
teaspoons chopped fresh tarragon leaves
1/2
teaspoon salt
1/4
teaspoon pepper
2/3
cup chopped cooked turkey
1/2
cup finely chopped apple
1/3
cup finely chopped sweet onion
1/3
cup finely chopped celery
1/3
cup chopped sweetened dried cranberries
Additional fresh tarragon leaves or celery leaves, if desired
Preparation
Heat oven to 375°F. Spread pecans in ungreased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown.
On ungreased cookie sheet, place phyllo shells. Bake 8 to 10 minutes or until golden brown.
Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.
