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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a lighter version, substitute olive oil for the butter, and replace the heavy cream with either milk or half-and-half. If you don't want to use sherry, add 2 additional tablespoons of broth. Ingredients:
1 1/2 pounds broccoli crowns, cut into long spears |
3 cups turkey (light and dark meat, shredded into large pieces), warmed |
2 tablespoons unsalted butter |
1 small onion, thinly sliced |
1 cup presliced mushrooms |
3 tablespoons all-purpose flour |
1 1/2 cups homemade turkey broth or low-sodium canned broth, heated |
2 tablespoons dry sherry |
3 tablespoons heavy cream |
1/2 cup freshly grated parmesan, divided |
1/4 cup sliced almonds |
Directions:
1. In a large saucepan of boiling salted water, cook broccoli about 5 minutes, or until tender; drain. Butter a 9 x 13 x 2-inch baking dish; arrange broccoli across the bottom. Top with turkey; cover with foil to keep warm.
2. In a large skillet, melt butter over medium heat. Sauté onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, stirring, 1 minute. Stir in broth; bring to a boil. Reduce heat to low; simmer 3 to 5 minutes, or until thick. Stir in sherry; cook 1 minute. Add cream and 1/4 cup Parmesan; simmer 1 minute. Season to taste with salt and freshly ground black pepper. Remove from heat.
3. Meanwhile, arrange a rack 6 inches below the heat source, and preheat the broiler to high. Pour sauce over turkey. Top with the remaining 1/4 cup Parmesan and almonds. Broil for 1 minute, or until the sauce bubbles and the almonds are golden brown.
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