8 oz. frozen phyllo dough (10-12 sheets)
1 c. chopped celery
3/4 c. chopped onion
1 tbsp. butter
2 c. chopped chicken or turkey, cooked
2 tbsp. chicken broth
2 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/8 tsp. pepper
1 beaten egg
6 tbsp. butter, melted
Hot cooked rice
1 recipe Avgolemono Sauce (below)

Thaw phyllo dough 2 hours at room temperature. In a covered skillet cook celery and onion in the 1 tablespoon butter until vegetables are tender but not brown, stirring occasionally. Add chicken or turkey and chicken broth. Cook and stir, uncovered until all the broth is absorbed. Stir in parsley, salt, nutmeg and pepper. Remove from heat. Blend in beaten egg. Set aside.

For each roll, stack half the sheets of phyllo dough, brushing liberally with some of the remaining butter between each layer.

Spoon 1 1/4 cups of the chicken mixture over the phyllo layers to within 1 inch of edges. Turn one short side over the filling about 1 inch; fold in long sides. Roll as for jelly roll starting with the folded short side. Place seam side down in a lightly greased shallow baking pan. Repeat with remaining phyllo and filling.

Brush each roll with additional melted butter. Score each roll into three or four portions. Bake in 350 degree oven for 40 minutes or until rolls are brown and crisp. Cut rolls where scored. Arrange on platter with hot cooked rice. Spoon some of the Avgolemono Sauce over rolls. Pass the remaining sauce. Serves 6-8.

AVGOLEMONO SAUCE:

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 1/4 c. chicken broth
2 beaten egg yolks
4 tsp. lemon juice

In a saucepan melt the butter. Stir in the flour and salt. Add the chicken broth all at once. Cook and stir until the mixture is bubbly. Combine the egg yolks and lemon juice. Stir about half the hot mixture into the egg yolk mixture. Return to the remaining hot mixture in saucepan. Cook and stir sauce 2 minutes more. Makes 1 1/2 cups sauce.