Already planning for leftovers!
1/3 cup mayonnaise
4 tsp minced fresh parsley
4 tsp honey mustard
1/2 tsp chopped seeded jalapeno pepper (more if you like it spicy!)
1/4 tsp pepper
2 cups cubed cooked turkey breast
1/3 cup chopped celery
1/3 cup dried cranberries, chopped
1/3 cup shredded Swiss cheese
1/4 cup chopped pecans, toasted
30 frozen miniature phyllo tart shells
In a large bowl, mix the first five ingredients. Add the turkey, celery, cranberries, cheese and pecans; toss to coat.
Arrange tart shells on an ungreased baking sheet and fill with turkey mixture. Bake at 375 for 10 minutes or until heated through. Serve warm.
*To toast the pecans...spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
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