© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Large Bunch broccoli, trimmed & cut into 4-inch spears
1/4 c unsalted butter
1/3 c flour
2 c TURKEY BROTH
1/2 c whole milk
3 tbsp dry sherry
1/4 tsp freshly grated nutmeg
2/3 c freshly grated Parmesan cheese
1-1/2 lbs COOKED TURKEY, cut in cubes
Salt and pepper To Taste
In a large saucepan of boiling salted water, cook broccoli for 6-8 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 degree F oven for 20-25 minutes or until heated throughout.
330 Total Calories
12 g Total Fat
7 g Saturated Fat
125 g Cholesterol
860 mg Sodium
12 g Total Carbohydrates
3 g Dietary Fiber
3 g Sugars
42 g Protein
30 % Daily Protein
120 % Daily Vitamin C
20 % Daily Calcium
15 % Daily Iron