4 tablespoons unsalted butter
4 tablespoons unbleached white flour
2 cups whole milk
1 tablespoon dry sherry
1/2 teaspoon Rain’s Choice pure Vanilla Extract
3/4 cup good cheese such as Gruyere, Fontina, Compte, or Provolone or a blend of cheeses, grated
Salt and pepper to taste
1 pound cooked turkey, sliced
1 large bunch broccolini, ends trimmed and cooked just until tender
4 tablespoons Parmesan Asiago or use same cheese as used in the sauce
In a large sauce pan or frying pan, melt butter over medium heat. Add flour slowly and stir constantly, working it into the butter until the flour is completely absorbed into the butter. Remove from heat and slowly add milk, stirring constantly until the milk and flour mixture are well blended. Return to the heat, stirring constantly until the mixture thickens and is bubbling. Add cheese and continue stirring until it is fully blended and the sauce is thick and smooth. Remove from heat and add sherry and vanilla, stirring well to incorporate. Add salt and pepper to taste.
Warm turkey and broccolini briefly in a 300 degree oven or in the microwave until they are warm but not hot.
Divide broccolini into 4 ramekins. Spoon a light amount of sauce over the broccolini. Top with turkey slices and divide the balance of the sauce between the 4 ramekins. Sprinkle grated cheese over the top of each ramekin.
Place about inches below the broiler and broil for about five minutes or until lightly browned and bubbling. Watch carefully as it’s easy for it to go from barely brown to scorched.
Substitute a 9″ x 9″ casserole dish if you don’t have ramekins.