Skip to main content

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...
Post a Comment
Read more

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce.   It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things.   Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular.   Many peo...
Post a Comment
Read more