Ingredients
1/2 pound sliced baby portobello mushrooms2 shallots, chopped2 teaspoons olive oil2 cups cubed peeled butternut squash1 cup chopped sweet red pepper1/2 cup sliced fennel bulb2 cups reduced-sodium chicken broth, divided1/3 cup all-purpose flour1/2 cup 2% milk3 cups cubed cooked turkey breast2 tablespoons sherry or additional reduced-sodium chicken broth1 teaspoon rubbed sage1/2 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper10 sheets phyllo dough (14x9-inch size)Refrigerated butter-flavored spray
Preparation
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.
Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray.
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° until golden brown, 10-15 minutes.
