Left over turkey or chicken can be used in this recipe. Serve over cooked rice or noodles.
4 1/2 cups broccoli cut into florets
6 tbsp. butter
1 cup chopped onion
1 cup diced red pepper
1/2 cup flour
5 tsp. gram masala spice
1 tbsp. curry powder
3 cups chicken stock
3/4 cup 5% or 10% cream or non-dairy alternative
3/4 cup strongly brewed Lapsang Souchong TEA (3 tsp. TEA steeped in 1 cup boiling water for 5 minutes. Strain and measure 3/4 cup)
2 1/4 cups shredded marble or cheddar cheese
6 cups cooked turkey or chicken breast chopped
1/2 cup panko breadcrumbs
Preheat oven to 400°. Steam broccoli until just tender then rinse in cold water to stop cooking. In a large saucepan melt butter on medium heat. Add onions and sauté until soft. Add red pepper and sauté another 2 minutes. Pour flour over vegetables and cook for 3 minutes, stirring constantly. Stir in seasonings. Stir in chicken stock slowly, stirring constantly to prevent lumps. Bring liquid to a simmer; stir in cream. Add TEA and cheese and stir until cheese is melted. Season to taste. Stir in broccoli and turkey and pour into a 13” x 9” greased pan. Sprinkle with bread crumbs and bake for 25 minutes until bubbly.
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