Vermont Turkey and Broccoli Puff

Serves: 6
Total Calories: 414


Sherry Cheddar Sauce:
1/4 cup butter
1/4 cup flour
1 cup light cream
1/2 cup sherry
1 teaspoon salt
1/2 teaspoon basil
1 cup shredded Vermont sharp cheddar cheese

Vermont Turkey and Broccoli Puff:
1 head broccoli
6 baked puff pastry squares
fresh spinach leaves
sliced turkey
Vermont sharp cheddar cheese, sliced


Sherry Cheddar Sauce:
Melt butter in saucepan, add flour, and stir to combine. Stir in the cream, sherry, salt, and basil and cook over low heat, stirring, until thick. Stir in 1 cup Cheddar cheese until melted.

For Vermont Turkey and Broccoli Puff:
Steam broccoli flowerets and stems; cut into diagonal slices 1/4-inch thick, until tender. Mix the broccoli into the sauce and keep warm over low heat. Split baked puff pastry squares and layer on the bottom half of each, in order: fresh spinach leaves, sliced turkey, 1/2 cup broccoli in sauce, 2 slices Vermont sharp Cheddar cheese. Heat under a broiler or in a hot oven to melt cheese. Cover with top of puff and serve immediately.

Fun Fact: Because of cold nights, Vermont turkeys have an extra layer of fat, which is good for natural basting. No Vermont turkey can be sold out of the state because there is no federal turkey inspection.

Nutritional Facts:

Serves: 6
Total Calories: 414
Calories from Fat: 264

This Vermont Turkey and Broccoli Puff recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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