Turkey-Broccoli Bake Recipe

Name: Turkey-Broccoli Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
In a large skillet, melt butter over medium heat. Saute 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.
3
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.
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823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Turkey-Broccoli Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey-Broccoli Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions