Sunday, November 27, 2016

Weekend Round-Up

I did my part for Shop Small on Saturday. Several places were even giving out canvas bags which I thought to be a great advertisement year round.
Our Thanksgiving leftovers got a make over with Nancy Fuller's (Food Network September 2016)  Divine Chicken Divan. The recipe was adapted with turkey substituted for chicken. It's comfort food that serves 6-8 and perfect for chilly late autumn meals. Even picky vegetable eaters will embrace the dish.  
Divine Turkey Divan
Cook's notes: Julia Child would approve of this recipe with butter and cream in the ingredients. The wild rice and turkey are cooked ahead for easier preparation. It's a hearty company worthy dish packed with lots of flavor. 
Topping Ingredients:
  • 3/4 cup seasoned breadcrumbs e.g. Panko
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup sliced almonds, crushed 
Main Dish Ingredients:
  • 1 large head of broccoli cut into 2 inch florets, about 4-5 cups
  • 1 cup mushrooms, diced 
  • 4 TB. butter
  • 1/3 cup flour
  • 1 TB. chopped fresh sage or 1-1/2 tsp. dried herbes de Provence
  • 2 TB. white wine or sherry
  • 1 cup chicken broth. low sodium
  • 1 cup 2% milk
  • 1 cup heavy cream
  • salt and pepper to taste
  • pinch of nutmeg
  • 1 cup green scallions, chopped or 1 cup sweet onions, diced 
  • 1-1/2 cups shredded Gruyere, white cheddar or light Swiss cheese
  • 3 cups cooked meat chicken or turkey, diced
  • 2 cups cooked wild rice 
  • Mix topping ingredients and set aside.
  • Preheat oven to 375 degrees and grease a 2-1/2 qt. size baking pan.
  • In a large bowl add chopped turkey, broccoli florets, mushrooms and wild rice. Set aside. 
  • Melt butter in a large saucepan over medium heat. When butter is melted add sage or herbes de Provence and let sizzle a minute. Add flour and cook roux 2-3 minutes avoid getting it brown. 
  • Add in wine or sherry and cook to reduce it away about 1 minutes.
  • Whisk in broth, milk cream, season with salt and pepper. Bring to a simmer, whisking to make sure lumps are out. Cook on low heat until thickened about 6 minutes. Add a pinch of nutmeg.
  • Stir in scallions or onions and cheese. Cook until cheese is melted. Pour sauce over the broccoli, turkey, wild rice and mushrooms. 
  • Pour into prepared baking dish. Sprinkle topping evenly over the turkey mixture. 
  • Bake uncovered about 35 minutes.
Week of Nov. 27th
Recipes from the Seasonal Plate
Holiday Appetizers
Book Reviews:


  1. Kudos to you for shopping locally. I would have had I not been out of town visiting my mom. Did you get anything in your bag. Here in Faribault, shoppers rewarded with shopping local get Chamber bucks.

  2. yes my daughter and I did our 'more than' fair share of. All the businesses in Walker gave out tickets for an upcoming Dec. drawing. For every 10 dollars spent you got a ticket. I should easily win this drawing :)