Italy

Categorized | Cooking, Recipes

Turkey Divan, Divine Way to Use Leftovers

Print Friendly

TurkeyDivan6SavorSA thanks Julia Rosenfeld, a San Antonio food writer, for sharing these two recipes. First is the classic Chicken Divan her mother made. The second is one she has developed along the same general theme, but lightened up somewhat, Turkey Divan.

Chicken Divan

In this recipe, it’s pronounced “dih-van” – like the sofa you’re sure to collapse onto afterward. My mother usually made this on the Saturday or Sunday after Thanksgiving (the original recipe, cut from the Bergen Record, is still in her old recipe book), and served it over Uncle Ben’s Converted Rice. The curry added an exotic touch to the all-American weekend. I loved whisking together the sauce because it meant I got to lick the bowl. Below is my version (Turkey Divan) with my take on the dish after years of tinkering, and the original recipe, Chicken Divan, published in the “the late ’60s” according to my mother’s cookbook notes.

— Julia Rosenfeld

3 large chicken breasts, boned
2 (10-ounce packages) packages frozen broccoli, cooked according to directions
2 (10.5-ounce) cans condensed cream of chicken soup
1 cup mayonnaise
3 teaspoons lemon juice
1 teaspoon curry powder
½ cup cracker crumbs
1 cup shredded cheddar cheese
2 tablespoons soft butter or margarine

Preheat oven to 350 degrees.

Wipe chicken breasts with a damp cloth (cooked leftover chicken may also be used). Place cooked, drained broccoli in a greased, 13-by-9-inch baking pan. Top with the chicken breasts. In a bowl, combine the soup, mayonnaise, lemon juice and curry powder. Pour over chicken and broccoli. Sprinkle top with cracker crumbs and cheese. Dot with butter. Bake in oven until heated through and cheese has melted, about 25 minutes.

Serves 6 or more.

TurkeyDivan1

Chunky broccoli

TurkeyDivan2

Chunky turkey

TurkeyDivan3

Sauced up

Revised Turkey Divan

Leftover turkey – whatever you’ve got – sliced
2 pounds fresh broccoli, cooked al dente, and cut into bite-size pieces
2 cans condensed cream of mushroom soup (low sodium, light, whatever)
1 cup mayonnaise (light is just as good)
2 teaspoons lemon juice
1 tablespoon curry powder
¼ teaspoon cayenne powder (or, to taste)
1 cup sharp cheddar cheese, shredded

Preheat oven to 350 degrees.

Spray a 13-by-9-inch Pyrex casserole with cooking spray. Layer the broccoli in the bottom, then top with a layer of turkey. In a bowl, whisk together the soup, mayo, lemon juice, curry powder and cayenne. Spread the sauce over the entire surface, “sealing” the turkey with the sauce. Sprinkle with cheese. Cover with foil and bake until heated through and cheese has melted, about 20-25 minutes. Serve with brown rice.

Serves 6-8.

TurkeyDivan4

Cheesy

TurkeyDivan5

Hot from the oven

TurkeyDivan6

Ready to serve

From Julia Rosenfeld

(Photos: Julia Rosenfeld)

Be Sociable, Share!
Be Sociable, Share!

Comments are closed.