In salted water cook broccoli until tender, about 5 minutes, drain. Butter a 9x13 baking dish and arrange broccoli across the bottom. Top with turkey and cover with foil to keep warm. In a large skillet melt butter over medium heat. Saute onions and mushrooms until golden brown, add a little broth if mixture seems dry. Add flour and cook, stirring for 1 minute. Stir in broth and bring to a boil. Reduce heat to low; simmer 3-5 minutes, or until thick. Stire in sherry and cook 1 minute. Add cream and 1/4 c. Parmesan cheese. Simmer 1 minute. Season with salt and pepper. Remove from heat. Pour sauce over turkey and top with 1/4c. Parmesan cheese and almonds. Broil on high on oven rack positioned 6 inches from broiler for 1 minute or until the sauce bubbles and almonds are golden brown.
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