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 

Directions:

• 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: