Anna Olson rustles up this classic turkey recipe in series 3 of Fresh.
Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
Preheat oven to 400 °F
In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes. 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. 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. 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. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish. Sprinkle top with remaining ½ cup Jarlsberg mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
Serve over cooked rice or buttered noodles.
Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.
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