Turkey-Broccoli Bake

• servings: 6

Ingredients

1 ½ 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 ½ cups Low-Sodium Canned Broth (or homemade turkey broth, heated)

2 tablespoons Dry Sherry

3 tablespoons Heavy Cream

½ cup Parmesan (freshly grated, divided)

¼ cup Almonds (sliced)

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. Saute onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, strring, 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 tirkey. 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.