¼ c Butter or margarine
¼ c Flour
1-1/2 c Chicken broth (or bouillon)
2 Tbls Sherry
1/8 tsp Nutmeg
½ c Whipping cream, whipped (I use skim milk)
½ c Grated Parmesan cheese
1-1/2# Fresh broccoli, cooked and drained or 2 pkgs (10 oz each) frozen spears, cooked and drained
5 large slices Cooked turkey or chicken (about 3/4 #)
½ c Grated Parmesan cheese
Melt butter in medium saucepan over low heat. Blend in flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth. Heat to boiling, stirring constantly.
Boil and stir one minute. Remove from heat. Stir in wine and nutmeg; gently folk in whipped cream and ½ c cheese.
Place hot broccoli in ungreased baking dish (11-1/2 x 7-1/2 x 1-1/2”; top with turkey slices. Pour sauce over meat. Sprinkle with ½ c cheese.
Set oven control at broil and or 550˚. Broil 3 to 5 inches from heat until cheese is golden brown.