Turkey-Broccoli Bake

The use of unsalted butter and low-sodium broth make this recipe perfect for those watching their salt intake. But the real treat is savoring each bite of this creamy, crunchy meal. 

Recipe yields 6 servings (1 & 1/2 cups per serving)

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Ingredients: 

  • 1 1/2 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 1/2 cups homemade turkey broth or low-sodium canned broth, heated
  • 2 tablespoons dry sherry
  • 3 tablespoons heavy cream
  • 1/2 cup freshly grated Parmesan, divided
  • 1/4 cup sliced almonds

Directions:

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.

Nutritional Information

Calories per serving: 320
Fat per serving: 18g
Saturated fat per serving: 8g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 3g
Protein per serving: 28g
Carbohydrates per serving: 12g
Fiber per serving: 4g

 

Reblogged from Health

 

 

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