• 4-6 slices bread, toasted
• cooked & sliced turkey, enough to liberally cover a 9" x 13” baking dish
• 2 pkgs frozen or 1½ heads broccoli florets
• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk
• 1 cup (8 oz) sharp cheddar cheese, shredded
• 1 cup (8 oz) goat cheese, crumbled
• ¾ tsp dry mustard
• grated Parmesan cheese
• ½ tsp salt (optional)
• freshly ground black pepper to taste
• butter or olive oil to coat baking dish

Special Equipment

• 9" x 13" baking dish

1. Preheat oven to 400º and butter or oil a 9" x 13” baking dish
2. Cut toasted bread into diagonals, and fit together on the bottom of baking dish
3. Place a generous layer of turkey on top of the toast
4. Steam broccoli until just tender (do not overcook), and lay on top of the turkey
5. For the white sauce, in a saucepan, over low heat, melt 4 tbsp butter. Whisk in 4 tbsp of flour.  Slowly add 2 cups milk, stirring with whisk to avoid lumps.   Continue to cook the sauce, stirring until thickened. (You may raise the heat slightly after you have added the milk to the roux).  When the sauce has thickened, add 1 cup grated cheddar cheese, and 1 cup crumbled goat cheese.  Stir until the cheese has completely blended with the white sauce.  Add ¾ tsp mustard, and check seasonings
6. Pour the cheese sauce over the broccoli in the baking dish
7. Top with grated Parmesan cheese and bake at 400º until the sauce is browned, about 20 minutes