Turkey Strudel With Woodland mushrooms, broccoli and Gruyere swiss cheese 1/4 cup Butter 1 tbsp Spanish onion (fine dice) 1 tsp Garlic (minced) 1/4 cup Flour 1 cup Heavy whipping cream 2 cups Rich chicken stock 1/4 cup White wine 2 tbsp Carrots (fine dice) 2 tbsp Celery (fine dice) 1 cup Cooked turkey (1 inch cubes) 2/3 cup Mushrooms (sliced) 1/2 cup Broccoli florettes 1/4 cup  Gruyere Swiss Cheese (grated) 1 pack Filo dough sheets

Place Butter in a thick bottom sauce pan,on med heat, add onions and garlic and allow them to sweat. Do not brown or caramelize.Now add flour to make a roux, cook for about 5 minutes on low heat , then add celery and carrots as well as mushrooms, chicken stock ,White wine and cream. Allow this to simmer for about 10 minutes until vegetables are tender. Add Cooked turkey ,broccoli and Gruyere swiss cheese and fold together. Pour this into a shallow pan and place in refrigerator to chill. When mixture is chilled open filo dough and place entire pack on table ,fold the top sheet in ½ length wise and brush with melted butter, place about 3 to 4 oz of mixture in the middle of the filo at the bottom, now fold both sides over to form an envelope and roll into a 3x3 pouch . brush again with melted butter and place on a buttered cookie sheet. The strudel can be sprinkled with poppy seedsif desired,now bake at 350 f for 15 to 20 minutes or longer depending on the oven.. Strudel should be golden brown from end to end. Serve with a poached pear and cranberry sauce and wild rice blend.