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Turkey Divan

Turkey and broccoli baked in a creamy, cheesey, bubbly brown casserole definitely counts as comfort food - a staple as we sequester in place for COVID 19.  But because our grocery escapades are somewhat thwarted, we may not have exactly what we want - so improvise!

I used a delivery service at one point and ordered broccoli flowerets which looked fresh during the online ordering, but arrived in a five-pound frozen bag! What to do? Why - bake in a 'Divan'!  But I only had a few slices of deli turkey breast left - so I went for it and it was fantastic and comfy.

Granted this would take another level with fresh turkey or chicken, and I'm sure to finish some of the remaining 4 pounds of broccoli accordingly.  But for now - here is a great way to use what you have on hand.


Sauce:
3 Tbsp butter plus 2 Tbsp olive oil
1/4 cup flour
2 to 2-1/4 cups milk
2 tsp mustard
1/4 tsp garlic powder

3/4 to 1 lb cooked turkey
1 lb broccoli, cooked and well drained and patted dry
1/3 lb cheddar cheese, cubed, 1/4-inch
dash crushed red pepper flakes, to taste

Preheat oven to 375F.  In a small saucepan, melt the butter in the oil.  Fry the flour in the oil mixture for a few minutes until nutty and bubbly.  Add the milk, mustard and garlic powder, and whisk together.  Cook whisking often until nicely thickened. Season with salt and pepper to taste.
Meanwhile, lay the broccoli evenly in a 13x9-inch casserole.  Make sure the broccoli is patted dry or it will thin out the sauce and make the dish watery.  Nestle the turkey pieces among the broccoli flowerets.  Sprinkle with the cheese cubes and season with red pepper flakes, if using.
Pour the sauce all over the broccoli-turkey bed and garnish with Parmesan cheese and more pepper flakes, if desired.  I also reserved a few cubes of cheddar for garnish as well.
Bake for about 30 minutes uncovered, until brown and bubbly.

Serves 4.
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