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!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 190°C (375°F) and lightly grease a 12-cup muffin tin.

Step 2

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.

Step 3

Brush one phyllo sheet lightly with melted butter, then layer another sheet on top. Repeat to create a stack of three layers.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Once the turkey mixture has cooled, fold in the softened cream cheese until evenly combined.

Step 9

Spoon the turkey filling into the prepared phyllo cups, filling each to the top but not overstuffing.

Step 10

Bake in the preheated oven for 15–18 minutes, or until the phyllo is golden brown and crispy.

Step 11

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.

Step 12

Garnish with freshly chopped parsley and serve warm or at room temperature.

Nutrition Facts

Serving size	1149.3 grams (1149.3g)

Amount per serving	% Daily Value*
Calories	2358

Total Fat 123.50g	158%
Saturated Fat 66.20g	331%
Polyunsaturated Fat NaNg
Cholesterol 583mg	194%
Sodium 3114mg	135%
Total Carbohydrate 204.40g	74%
Dietary Fiber 8.90g	32%
Total Sugars 50.40g
Protein 108.50g	217%

Vitamin D 0IU	0%
Calcium 243mg	19%
Iron 7mg	37%
Potassium 720mg	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.

Source of Calories

Fat: 47.0%

Protein: 18.4%

Carbs: 34.6%