Instructions
- Prepare the grill for indirect cooking over medium heat (350º-450ºF).
- In a large cast iron skillet over direct heat, melt 1/3 cup of butter. Add the celery, onion, and garlic and cook until translucent, about 5 minutes. Stirring occasionally.
- Add the flour to the skillet and stir until the liquid is absorbed.
- Stir in the salt, pepper, celery seed, onion powder, and Italian seasoning.
- Slowly whisk in the chicken broth and heavy cream. Cook until the sauce thickens, about 3–5 minutes. Remove from heat.
- In a medium-sized cast iron skillet, add the sauce, then stir in the vegetables and turkey until evenly combined with the sauce.
- Melt the remaining 1/3 cup of butter. Place a phyllo dough sheet across the top of the skillet, removing any that falls over the edge. Lightly brush the dough with butter. Repeat with the remaining dough.
- Grill over indirect medium until the dough turns golden brown, approximately 40–50 minutes. Remove from the heat and serve.
Special Equipment
- cast-iron griddle or skillet
Take your grill anywhere
Fire up your grill
