1-1/2 lbs broccoli crowns, cut into long spears
3 cups turkey, warmed
2 tblsp unsalted butter
1 small onion, thinly sliced
1 cup pre-sliced mushrooms
3 tblsp all purpose flour
1-1/2 cups broth, heated
2 tblsp dry sherry
3 tblsp heavy cream
1/2 cup freshly grated parmesan, divided
1/4 cup sliced almonds
In a large saucepan of boiling salted water, cook broccoli about 5 minutes or until tender, drain. Butter a 9x13x2 inch baking dish, arrange broccoli spears across the bottom. Top with turkey, cover with foil to keep warm.
In a large skillet, melt butter over medium heat. Saute onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour & cook stirring 1 minute. Stir in broth and bring to a boil. Reduce heat to low, simmer 3 to 5 minutes or until thick. Stir in sherry & cook 1 minute. Add cream & 1/4 cup parmesan, simmer 1 minute. Season to taste with salt & pepper, remove from heat.
Preheat broiler to high. Pour sauce over turkey. Top with the remaining 1/4 cup Parmesan and almonds. Broil for 1 minute or until the sauce bubbles and the almonds are golden brown.