Turkey-Broccoli Bake

turkey-broccoli-bake Recipe
Leigh Beisch
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.
6 servings (serving size: 1 1/2 cups)


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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


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.

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.

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.

Created date

April 2005

Nutritional Information

Calories 320
Fat 18 g
Satfat 8 g
Monofat 6 g
Polyfat 3 g
Protein 28 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 83 mg
Iron 3 mg
Sodium 238 mg
Calcium 184 mg