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1
Preheat the oven to 425 degrees.
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2
Trim or break off the flowerettes of the broccoli.
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3
There should be about five cups.
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4
Bring enough water to the boil to cover the broccoli pieces when they are added.
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5
Add the broccoli and cook about three minutes or until crisp-tender.
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6
Do not overcook.
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7
Drain thoroughly.
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8
Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
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9
When blended, add the milk, stirring rapidly with the whisk.
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10
When thickened and smooth, add the salt, nutmeg and cayenne.
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11
Add the cream and remove from the heat.
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12
Stir rapidly with the whisk while adding the egg yolks.
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13
Stir in the cheese.
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14
Set aside.
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15
Bring the water to the boil in a saucepan and add the salt and fettuccine.
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16
When the water returns to the boil, cook to the desired degree of doneness.
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17
Fresh fettuccine will cook in about two to three minutes; dried fettuccine may require up to nine minutes or longer.
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18
Drain.
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19
Return the fettuccine to the cooking utensil and add one tablespoon of butter.
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20
Add salt and pepper to taste and toss briefly
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21
Meanwhile, cut the turkey meat against the grain into thin slices.
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22
Spoon the fettuccine into an oval baking dish (a dish measuring about 13 by 10 by 2 1/2 inches is ideal).
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23
Scatter the broccoli pieces evenly on top.
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24
Heat two tablespoons of butter in a skillet and add the meat and garlic.
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25
Cook, stirring briefly, just to heat through.
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26
Scatter the slices over the broccoli.
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27
Spoon the cheese sauce over all.
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28
Sprinkle the grated Parmesan over the sauce.
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29
Place in the oven and bake 10 minutes.
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30
Run under the broiler until nicely browned on top, about two to three minutes.
