Wednesday, November 23, 2016

Turkey Divan

Question of the day:
Will he make his desired weight and be saved?
Cook's notes: Try this lightened version of Turkey/Chicken Divan for your leftovers. 
It's just the perfect recipe after a big Thanksgiving feast. Cook wild rice ahead as a time saver.
In the early part of the 20th century, chicken divan was the signature dish of the elegant Divan Parisien Restaurant in New York’s Chatham Hotel. Years later, the Campbell Soup Company redeveloped the recipe using a can of condensed cream of chicken or mushroom soup. This version is lighter. It skips using the canned soup, mayonnaise and sour cream which reduces the calories and sodium level. Adding cooked chicken breasts or turkey and wild rice makes for a satisfying dish. Recipe adapted from
  • 2 cups cooked wild rice
  • 1-1/2 lbs broccoli (2 large heads) cut into 2 inch florets
  • 4 cups cooked turkey or chicken, diced
  • salt and fresh ground pepper
  • 1 TB. butter
  • 2 tsp. extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 cup sweet onions, diced
  • 4 TB. flour
  • 1 cup chicken broth-low sodium
  • 1 cup 2 % milk ot light half and half
  • 2 oz, dry sherry or white wine 
  • 8 oz. shredded reduced-fat Swiss
  • 1 tsp. each parsley flakes and herbes de Provence
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup slivered or sliced almonds, toasted
  • 1/3-1/2 cup seasoned breadcrumbs (e.g. Panko or Progresso) 
  • Rinse broccoli, dry with a paper towel, cut into small florets and set aside.
  • Preheat oven to 350 degrees and grease a 9 x 13 inch baking dish with cooking spray.
  • Heat a medium skillet on medium heat and add butter and oil until melted. Add garlic and onions to the pan, saute until tender.
  • Sprinkle the flour over the onion mixture and whisk until smooth. Add in parsley and herbes de Provence thyme. Stir in broth, milk, sherry, mustard and lemon juice. Bring to a slow boil. Remove immediately from heat and stir in half of the Swiss cheese. Season to taste with salt and pepper.
  • Mix broccoli and wild rice together and spread in a baking dish. Pour half of the sauce over the broccoli and wild rice. Arrange the turkey/chicken on top and cover with remaining sauce. Mix the remaining Swiss cheese, grated Parmesan and seasoned breadcrumbs. Sprinkle evenly over the top. Add almonds in the last 5 minutes of cooking time.
  • Bake 30-35 minutes uncovered, serve hot.

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