- prep time 0 min
- total time 0 min
- serves 6
3 cup fresh broccoli, cut into florets (and peeled stem pieces)
4 Tbsp butter
1 medium onion, diced into ½-inch pieces
1 red bell pepper, diced into ½-inch pieces
5 Tbsp all-purpose flour
2 tsp Dijon mustard
2 tsp chopped fresh savory
1 tsp each thyme and oregano
2 tsp finely grated lemon zest
2 cup chicken stock
½ cup half-and-half cream
½ cup dry white wine
2 cup Jarlsberg cheese
salt & pepper
1 lb. cooked turkey breast meat (not lunchmeat), sliced
2 Tbsp chopped Italian parsley
½ cup dry breadcrumbs
1 Tbsp olive oil
1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
2. Preheat oven to 400 F.
3. In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
4. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
5. Stir in mustard, savoury and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream.
6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarslberg cheese until melted. Season to taste.
7. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.
8. Sprinkle top with remaining ½ cup Jarlsberg mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.
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