- 1 large bunch broccoli, trimmed & cut into 4-inch spears
- 1/4 cup unsalted butter
- 1/3 cup flour
- 2 cups turkey broth
- 1/2 cup whole milk
- 3 tablespoons dry sherry
- 1/4 teaspoon freshly grated nutmeg
- 2/3 cup freshly grated Parmesan cheese, divided
- 1 1/2 pounds cooked turkey, cut into cubes
- Salt and pepper to taste
In a large saucepan of boiling salted water, cook broccoli for 6 to 8 minutes, or until just tender. Drain well and reserve.
In a heavy saucepan melt butter over moderately low heat, add flour, and cook roux, stirring, for 3 minutes.
Stir in broth and bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Stir in milk, sherry and nutmeg. Stir 1/3 cup of the Parmesan into sauce. Stir in turkey cubes and broccoli. Adjust seasonings with salt and pepper. Place mixture into a prepared oven proof baking dish. Sprinkle with the remaining 1/3 cup Parmesan.
Bake in a preheated 350 degrees F oven for 20 to 25 minutes or until heated throughout.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
330 calories; 12g total fat; 125mg cholesterol; 860mg sodium; 12g carbohydrates; 3g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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