Believe it or not, supreme sauce is actually a specific, classical sauce. Although this isn’t quite it.
Sauce suprême, classically speaking, is made by adding a white chicken stock to a roux (this makes veloute, one of the classic mother sauces); then adding mushrooms or mushroom cooking liquid; then cream; then reducing the sauce, straining it (if mushrooms were added) and finishing it with butter. Some chefs take a shortcut to sauce supreme by starting with bechamel (roux-thickened milk), diluting it with chicken stock, and reducing from there.
But that said, this isn’t really supreme sauce at all, because there’s no chicken (or other) stock in it, and no mushrooms. In fact, this is a bechamel with cheese melted into it. So classically speaking, this would be turkey au gratin. Or, to put it in more accessible terms, it’s mac and cheese with turkey and broccoli, except the macaroni is noodles.
Not that there’s anything wrong with that. In fact, I strongly suggest you add dry mustard (not prepared) to your mac and cheese.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
4 oz. medium wide noodles
10 oz. pkg. frozen broccoli spears
4 Tbsp. butter
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. prepared mustard
2 Tbsp. flour
2 cups milk
1 cup grated American cheese
3 cups cooked, diced turkey or chicken
1/4 cup slivered toasted almonds
Cook noodles until tender; drain. Cook broccoli until barely tender; drain.
Melt butter, stir in flour; cook until bubbly. Add salt, pepper, mustard and milk; cook, stirring constantly until smooth and thickened. Remove from heat; add cheese; stir until melted.
Arrange layers of noodles, broccoli and turkey in 2 qt. casserole or shallow baking dish; pour cheese sauce over all; sprinkle with almonds and paprika. Bake in 350 degree oven 30 minutes or until hot and bubbly. Serves 6.