Turkey B'Stilla Moroccan Turkey Pie

For almond sugar
1/8 cup blanched almonds
1 tablespoon granulated sugar
1/2 teaspoon cinnamon

For filling
4 garlic cloves
1 cup packed fresh cilantro sprigs
1/4 cup packed fresh mint leaves
1 large onion
1 3/4 cups chicken broth (14 fluid ounces)
1/4 teaspoon crumbled saffron threads
1 pound lean ground turkey
5 large egg whites
1/2 teaspoon vegetable oil
1 tablespoon Pampered Chef Moroccan Seasoning
1 tablespoon all-purpose flour
2 teaspoons finely grated peeled fresh ginger root
3/4 cup golden raisins
2 tablespoons fresh lemon juice

17 by 12 inch phyllo sheets

Garnish
1 teaspoon each confectioners' sugar and cinnamon for dusting

Make almond sugar:
In a food processor finely grind together almonds, sugar, and cinnamon.

Make filling:
Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups. In a large saucepan bring broth to a boil and remove pan from heat.Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add Moroccan seasoning, flour, ginger root, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.
Preheat oven to 350�F.

Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel.

Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; don�t worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places). **I doubled the recipe and baked in a 9x13 pan for 35 minutes.**

Dust pie with confectioners' sugar and cinnamon and serve immediately.