Turkey Divan

One of the traditional day after thanksgiving meals in the Flannery house is always Turkey Divan.

Here is my version…

Turkey Divan

Turkey Divan
1 Bunch Broccoli, cut into spears, stem skinned and sliced
Roast Turkey, Sliced
Mornay Sauce*

METHOD: Preheat oven to 350F. Blanch or steam Broccoli and stem slices until nearly cooked. Line roasting pan with spears and stem pieces. Place roast turkey in the middle and cover with mornay sauce. Heat in oven until turkey is heated through. Serve with leftover dressing or mashed potatoes.

I know you can buy Mornay Sauce in packets, but it’s really one of those things you should know how to make, forms the basis of so many American classic casseroles, like Mac & Cheese and Turkey Tetrazzini.

*Mornay Sauce
1 Cup Milk (warmed)
1 Cup Turkey Stock (warmed)
2 Tablespoons Butter
2+ Tablespoons Flour
1 Cup Shredded Cheese
1/2 Teaspoon Paprika
1/2 Teaspoon Nutmeg
1 pinch Cayenne Pepper
1 Bay Leaf
Salt

METHOD: Melt butter in small sauce pan. Whisk in flour to form stiff roux and cook over low heat until the flour is toasted smelling. Remove from heat. Whisk in Turkey Stock and Milk. Return to heat and warm quickly to a near simmer. When thick enough to coat the back of spoon, reduce heat. Stir in cheese and spices, adjusting salt level. Remove from heat and keep warm.

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