What happened to June? I have been so busy with spring cleaning, making plans for our grandson to come visit in July, and traveling that I have completely lost track of days and weeks. Thank goodness for leftovers and restaurants. I am not a big fan of every day, routine cleaning but taking a rooms apart and putting it back together again is an activity I can really get my teeth into makes me a very happy person. I approach spring cleaning very much the way I approach my love of cooking.
I will finally share the last recipe I prepared from the leftover turkey meat from the wonderful Herb-Roasted Turkey I prepared earlier in June. Remember, I started with a wonderful roasted turkey breast. The first leftover I prepared was Turkey Monte Cristo Sandwiches that were just wonderful. I first made this recipe way back in the 70’s.
One Thanksgiving after making turkey sandwiches for several days, I wanted to serve the turkey in a different way. I had just gotten a new packet of recipe cards from The Betty Crocker Recipe Card Library that included a recipe for holiday leftovers. I looked through the packet and found a recipe called, “Easy Turkey Divan”. I read the ingredients and cooking directions and thought, now that sounds good and easy, and, it was.
Easy Turkey Divan
6 slices cooked turkey or 2 cups cut-up cooked turkey
2 packages (10 ounces each) frozen broccoli spears,
cooked and drained
6 slices process American or Cheddar cheese
1 can (13 ½ ounces) evaporated milk
1 can (10 ½ ounces) condensed cream of mushroom soup
1 can (3 ½ ounces) French fried onion rings
- Heat oven to 350°.
- Arrange turkey in ungreased baking dish, 11 ½ x 7 ½ x 1 ½ inches. Top with hot broccoli; cover with cheese.
- Stir together milk and soup; pour over cheese. Bake uncovered 25 minutes. Sprinkle with onion rings and bake 5 minutes longer. (4 to 6 servings).
I would share just a few thoughts. One, I did use broccoli spears but looking back, I think florets would have been better. Two, while looking through my canned soups I had both the cream of mushroom and cream of chicken soup in my hands. I was in a hurry and inadvertently opened the cream of chicken soup. I was not going to throw away a perfectly good can of soup, so, I used the cream of chicken and it was just fine. I decided to use the Cheddar cheese because it has a sharper taste and would be a good contrast to the mellow taste of the soup. And, because it was only the two of us, I used only one package of broccoli. The recipe says it will serve 4-6. Well, Randy and I enjoyed the meal so much; we each had two helpings finishing it off.
I continue to strive to make my older recipes a little healthier. With that in mind, I used the heart healthy cream of chicken soup and 2% cheddar cheese. If you have any good recipes that utilizes leftover turkey, send them along.