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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