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Nom Nom Nom.
A vegetarian Thanksgiving menu demands a centerpiece as dramatic and satisfying as a turkey. This recipe is it: crusty phyllo pouches full of lightly spiced fall vegetables. The cool, creamy yogurt sauce balances the heat from the green poblano chiles in the filling. You can prepare the filling and sauce earlier in the day and refrigerate until ready to assemble and bake the purses.
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