Serves: 6
1. Cut broccoli lengthwise into 1/2-inch-wide spears. Heat 1 inch water (salted if desired) to boiling in 2-quart saucepan. Add broccoli. Heat to boiling. Boil uncovered 5 minutes drain.
2. Melt butter in same saucepan over medium heat. Stir in flour and nutmeg. Cook, stirring constantly, until smooth and bubbly remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute remove from heat. Stir in 1/2 cup of the cheese, the whipping cream and wine.
3. Place hot broccoli in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Top with turkey. Pour cheese sauce over turkey. Sprinkle with remaining 1/2 cup cheese.
4. Set oven control to broil. Broil with top 3 to 5 inches from heat about 3 minutes or until cheese is bubbly and light brown.
*2 packages (10 ounces each) frozen broccoli spears, cooked and drained, can be substituted for the fresh broccoli.
NUTRITION FACTS: 1 Serving: Calories 290 (Calories from Fat 170) Fat 19g (Saturated 11g) Cholesterol 90mg Sodium 610mg Carbohydrate 9g (Dietary Fiber 2g) Protein 23g % DAILY VALUE: Vitamin A 20% Vitamin C 54% Calcium 24% Iron 10% DIET EXCHANGES: 3 Lean Meat 2 Vegetable 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey Divan recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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