With Thanksgiving hot on our heels, we’ve got one food on our mind: turkey.
After you savor all the trimmings and second helpings, leftovers are inevitable. We’re thankful for this healthy recipe courtesy of Health.com to use up some of that turkey without upping our holiday calorie count.
This Turkey Broccoli Bake yields six servings (serving = 1 ½ cups)
- 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 pre-sliced mushrooms
- 3 tablespoons all-purpose flour
- 1 ½ cups homemade turkey broth or low-sodium canned broth, heated
- 2 tablespoons dry sherry
- 3 tablespoons heavy cream
- ½ cup freshly grated Parmesan, divided
- ¼ 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.
*Tip: 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.