Directions
Turkey Casserole
Ingredients
· 1 / 2 pound sliced baby portobello mushrooms
· 2 shallots, chopped
· 2 teaspoons olive oil
· 2 cups cubed peeled butternut squash
· 1 cup chopped sweet red pepper
· 1 / 2 cup sliced fennel bulb
· 2 cups reduced-sodium chicken broth, divided
· 1 / 3 cup all-purpose flour
· 1 / 2 cup 2 % milk
· 3 cups cubed cooked turkey breast
· 2 tablespoons sherry or additional reduced-sodium chicken broth
· 1 teaspoon rubbed sage
· 1 / 2 teaspoon salt
· 1 / 2 teaspoon dried thyme
· 1 / 4 teaspoon pepper
· 10 sheets phyllo dough( 14x9-inch size) Refrigerated butter-flavored spray
TOTAL TIME: Prep: 1 hour Bake: 10 min.
MAKES: 6 servings
Directions
1. In a large skillet, saute mushrooms and shallots in oil until tender. Add the squash, red pepper and fennel; saute 5 minutes longer. Add 1 / 4 cup broth. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes.
2. Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray. 3. Stack all 10 phyllo sheets. Roll up, starting with a long side; cut into 1 / 2-in. strips. Place strips in a large bowl and toss to separate; spritz with butter-flavored spray. Arrange over turkey mixture; spritz again. Bake, uncovered, at 425 ° for 10-15 minutes or until golden brown. Yield: 6 servings.
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