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Turkey With Pasta And Broccoli

Ingredients

  • 1 bunch broccoli
  • 5 tablespoons butter
  • 2 tablespoons flour
  • 2 ½ cups milk
  • Salt to taste, if desired
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon cayenne pepper
  • ½ cup heavy cream
  • 2 egg yolks
  • ½ cup Gruyere or Swiss cheese, cut into 1/4-inch dice
  • Freshly ground pepper to taste
  • 3 quarts water
  • 9 ounces fresh or dried fettuccine
  • 1 pound leftover boneless, skinless roast turkey
  • 2 teaspoons finely minced garlic
  • ¾ cup freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      672 calories; 34 grams fat; 19 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 42 grams protein; 197 milligrams cholesterol; 1312 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 – 8 servings

Preparation

  1. Preheat the oven to 425 degrees.
  2. Trim or break off the flowerettes of the broccoli. There should be about five cups. Bring enough water to the boil to cover the broccoli pieces when they are added. Add the broccoli and cook about three minutes or until crisp-tender. Do not overcook. Drain thoroughly.
  3. Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, add the salt, nutmeg and cayenne. Add the cream and remove from the heat. Stir rapidly with the whisk while adding the egg yolks. Stir in the cheese. Set aside.
  4. Bring the water to the boil in a saucepan and add the salt and fettuccine. When the water returns to the boil, cook to the desired degree of doneness. Fresh fettuccine will cook in about two to three minutes; dried fettuccine may require up to nine minutes or longer. Drain. Return the fettuccine to the cooking utensil and add one tablespoon of butter. Add salt and pepper to taste and toss briefly
  5. Meanwhile, cut the turkey meat against the grain into thin slices. Spoon the fettuccine into an oval baking dish (a dish measuring about 13 by 10 by 2 1/2 inches is ideal). Scatter the broccoli pieces evenly on top.
  6. Heat two tablespoons of butter in a skillet and add the meat and garlic. Cook, stirring briefly, just to heat through. Scatter the slices over the broccoli. Spoon the cheese sauce over all. Sprinkle the grated Parmesan over the sauce. Place in the oven and bake 10 minutes. Run under the broiler until nicely browned on top, about two to three minutes.

45 minutes

Dining and Cooking