Turkey-Broccoli Bake

For a lighter version, replace the butter with olive oil, and the heavy cream with milk or baking powder. If you don't want to use sherry, add another 2 tablespoons of broth.
In a large pot of boiling salted water, cook the broccoli for about 5 minutes or until soft; drain. Brush a 9-inch x 13-inch x 2-inch roasting pan with butter; line the broccoli along the bottom. Top with turkey; cover with foil to keep warm.In a large skillet, melt the butter over medium-high heat. Saute the onions and mushrooms until golden brown (add a little broth if the mixture seems dry). Add the flour and cook, stirring, for 1 minute. Pour in the broth and bring to a boil. Reduce heat to low; simmer 3-5 minutes or until thickened. Add the sherry; cook for 1 minute. Add the cream and 1/4 cup parmesan cheese; simmer for 1 minute. Season to taste with salt and freshly ground black pepper. Remove from heat.In the meantime, place the grill 6 inches below the heat source and preheat the grill to high heat. Pour the sauce over the turkey. Sprinkle with the remaining 1/4 cup parmesan cheese and almonds. Bake for 1 minute or until the sauce begins to bubble and the almonds are golden brown.