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Turkey Parisianne Recipe

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This recipe for Turkey Parisianne, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eleanore Sero
Added: Tuesday, August 30, 2005


5 to 7 lb. turkey breast
4 medium broccoli spears (fresh is better)
3 T. butter
3 T. flour
2 c. milk
1 c. heavy cream
8 oz. shredded sharp cheddar cheese
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 c. Parmesan cheese

DAY BEFORE: Roast turkey breast at 350 degrees for 20 min. per lb. When cool, slice into uniform slices 1/4 to 1/2 in. thick.
DAY OF MEAL: Steam broccoli until done but crunchy. Arrange in 4 flame proof dishes (medium Au Gratin pans are best.) Lay slices of turkey on top of broccoli. On stove, melt butter over low heat. Add flour a little at a time, whisking continuously. A thick paste will form, keep whisking. At the same time, heat milk and cream just to the boiling point. Add milk and cream all at once to flour and butter mixture and continue whisking. Mixture will thicken. Add shredded cheese (a little at a time), onion salt and garlic salt. Keep whisking until fully blended. Cover turkey and broccoli servings completely with sauce. Place Au Gratin dishes in 350 degree oven to keep warm. When ready to serve, sprinkle Parmesan over each dish and place under broiler until sauce bubbles and begins to brown. Serve immediately. Yield: 4 servings.




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