Turkey-Broccoli Bake

turkey-broccoli-bake
Leigh Beisch

Good to Know

The use of unsalted butter and low-sodium broth make this recipe perfect for those watching their salt intake. If you’re looking to cut down on fat, use only the white meat.

Ingredients

Preparation

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.

Nutrition Information

  • Calories per serving320
  • Fat per serving18
  • Saturated fat per serving8
  • Monounsaturated fat per serving6
  • Polyunsaturated fat per serving3
  • Protein per serving28
  • Carbohydrates per serving12
  • Fiber per serving4
  • Cholesterol per serving83
  • Iron per serving3
  • Sodium per serving238
  • Calcium per serving184