 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Do you enjoy serving friends and family comfort food? If so, you'll want to make this posh potpie, filled with turkey and an unusual assortment of autumn vegetables combined in a creamy herb sauce. Best of all, there's no crust to make-just top with prepared phyllo dough. 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 king arthur unbleached 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 (14 inches x 9 inches) |
refrigerated butter-flavored spray |
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 or additional broth, sage, salt, thyme and pepper. 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.
|
|