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Smoked Turkey with Cranberry Salsa

Total Time: 85 MIN Makes: 15 Appetizers
Prep Time: 80 MIN Cook Time: 5 MIN

A salsa featuring fresh cranberries, crisp apples and a jalapeño kick provides the perfect partner to smoked turkey breast in this light, crispy Mini Phyllo Shell appetizer.

  • 1/3 cup fresh cranberries, divided
  • 2 teaspoons honey
  • 1/4 cup small diced Granny Smith apple
  • 1 tablespoon minced onion
  • 1 1/2 teaspoons minced jalapeÒo pepper
  • 1/2 teaspoon minced fresh ginger
  • 2/3 cup (4 oz.) diced smoked turkey breast
  • 1 package (15 count) Athens® Mini Phyllo Shells


To make cranberry salsa, chop half of the cranberries and set aside. In a small skillet, combine remaining cranberries with honey and heat for 2-3 minutes or until cranberries are softened.
Add the chopped uncooked cranberries, apple, onion, jalapeño pepper and ginger. Mix well. Chill for 1 hour. Spoon 1 rounded teaspoon of turkey into each Phyllo Shell.
Garnish with 1 teaspoon of cranberry salsa. Serve immediately.


Calories 59.0 (39% from fat); Fat 2.58g (sat 0.6g, mono 1.0g, poly 0.6g); Carb 5.29g; Fiber 0.34g; Cholesterol 8.86mg; Iron 0.36mg; Sodium 117.39mg; Calcium 4.53mg