1 lb. (4.5 kg) fresh broccoli
6-to-8 thin slices cooked turkey
3 tbsp. butter or margarine
5 tbsp. all-purpose flour
Salt and finely ground pepper, to taste
¼ tsp. ground oregano
2 c. chicken or turkey stock (see Note)
¼-to-⅓ c. dry sherry or white wine
½ c. grated cheddar
Paprika, as garnish
Preheat oven to 375 deg. F. Section broccoli into mid-sized flowerets; peel stems to remove woody layer and cut into 1-in. pieces. Steam or cook 3 min. in covered pot containing lightly salted boiling water. Drain well. Place broccoli in spray-greased 1 qt. (1 L) oven-safe casserole. Lay turkey slices over broccoli. Cover and refrigerate.
Melt butter or margarine over medium-low heat in skillet. Combine flour with salt, pepper, and oregano. Stir into butter. Raise heat to medium. Gradually add stock, whisking until all of stock has been added and mixture is thickened, smooth, and glossy. Remove from heat, whisking in ¼ c. sherry or wine, adding more only as needed.
Remove turkey from refrigerator. Pour sauce evenly over turkey, topping with cheese and sprinkling with paprika. Bake 15-to-20 min. until cheese melts and top is bubbly. If casserole needs further browning, broil 1 min. Serves 4-to-6.
Note: See Index for How to Make Stock (Poultry).
Tomorrow: Quick Turkey Curry