| 1 | To make the turkey mixture: preheat the oven to 350 degrees. |
| 2 | In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots. |
| 3 | Bring to a boil, then reduce the heat. |
| 4 | Cover and simmer about 5 minutes or until the veggies are tender. |
| 5 | In a custard cup, stir the remaining ?cup of the broth and the cornstarch until smooth. |
| 6 | Slowly stir this into the broth-veggie mxiture. |
| 7 | Then stir in the milk. |
| 8 | Cook and stir over medium heat until the mixture comes to a boil. |
| 9 | Reuce the heat. |
| 10 | Cook and stir for 1 minute more. |
| 11 | Then stir in the turkey, peas, parsely and sage. |
| 12 | Transfer the mixture to a shallow 2-quart casserole. |
| 13 | To make the pastry crust: lay one sheet of the phyllo dough on top of the turkey mixture. |
| 14 | Spray the dough with no stick spray. |
| 15 | Repeat layering and spraying the phyllo dough two more times. |
| 16 | Fold or crumple the edges of the dough and tuck them inside the casserole dish. |
| 17 | Bake for 35-40 minutes or until golden brown. |
| 18 | I added potatoes, mixed veggies, tobasco sauce and some liquid smoke to enhance the flavor. |
| 19 | Very good and light. |
| 20 | Even though the phyllo dough crust will get soft once you refrigerate it, it will get flaky again if you reheat it in the oven. |
