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.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.

Susie Quick

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Credit: Leigh Beisch

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

320 calories; fat 18g; saturated fat 8g; mono fat 6g; poly fat 3g; protein 28g; carbohydrates 12g; fiber 4g; cholesterol 83mg; iron 3mg; sodium 238mg; calcium 184mg.
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