Sunday, November 28, 2010

Turkey Divan

Thousands of households in America roast turkeys for Thanksgiving that are too big for their gathering just so there will be leftovers. And half of those families wake up the next morning wondering what to do with them. I divide them into one-pound portions and freeze them in ziplock bags. Always label and date your leftovers. There are pieces of meat at the bottom of Papa Smurf's chest freezer that are so ancient you can't tell what they are.

For those of you who read my first recipe post, this is my real favorite casserole. It's cheesy and gooey, but you get a good crunch out of the broccoli and breadcrumbs.

I actually bought a can of mushrooms. I ate a lot of salty foods this week and decided to make my own cream of mushroom sauce instead of the canned soup. (White Sauce base with salt, pepper, paprika, and a small amount of sautéed onions, then stir in 4 oz canned mushrooms.) Plus, there was some milk on the verge. Use it or lose it. You could also use a can of cheddar & broccoli soup, for extra cheesiness, but I decided to go with a slight contrast instead.

1 lb leftover turkey or chicken (no heavy seasoning), cut into bite-sized pieces or shredded
2 C broccoli cuts, cooked
1 can cream of mushroom condensed soup
1 C shredded cheddar cheese
1/2 C plain breadcrumbs or 1 slice of bread torn into small pieces

1. Preheat oven to 350º. Into an 8" x 8" square pan, layer meat, then broccoli. Pour condensed soup on top and allow to settle for 5 min.

2. Sprinkle cheese on top of soup, then breadcrumbs on top of cheese. Bake until cheese is melted and casserole is heated through, about 15 min.

Difficulty rating  π

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