Turkey Divan

This is an easy and delicious way to use leftover turkey! It’s also a very good way to make a little turkey stretch further. Adding sherry or white wine is optional, of course, but I like the depth of flavor it adds. This recipe also works well with sliced chicken breasts in place of turkey or sliced carrots, green beans, or asparagus in place of broccoli. 

Turkey Divan:

1 lb. (500 g) fresh broccoli 

6-to-8 thin slices cooked turkey

3 tbsp. (45 mL) butter or margarine

5 tbsp. (150 mL) all-purpose flour

Salt and finely ground pepper, to taste

¼ tsp. (1.2 mL) ground oregano

2 c. (500 mL) chicken or turkey stock (see Note)

¼-to-⅓ c. (60-to-80 mL) dry sherry or white wine

½ c. (125 mL) grated cheddar

Paprika, as garnish 

Preheat oven to 375 deg. F. Section broccoli into mid-sized flowerets; peel stems to remove woody layer and cut into 1-in. pieces. Steam or cook 3 min. in covered pot containing lightly salted boiling water. Drain well. Place broccoli in spray-greased 1 qt. (1 L) oven-safe casserole. Lay turkey slices over broccoli. Cover and refrigerate.

Melt butter or margarine over medium-low heat in skillet. Combine flour with salt, pepper, and oregano. Stir into butter. Raise heat to medium. Gradually add stock, whisking until all of stock has been added and mixture is thickened, smooth, and glossy. Remove from heat, whisking in ¼ c. sherry or wine,  adding more only as needed. 

Remove turkey from refrigerator. Pour sauce evenly over turkey,  topping with cheese and sprinkling with paprika. Bake 15-to-20 min. until cheese melts and top is bubbly. If casserole needs further browning, broil 1 min. Serves 4-to-6. 

Note: For more recipes using leftover turkey, see One Click: Turkey. Also see One Click: How to Make Poultry Stock.