Turkey divan is a creamy casserole perfect for using up leftover turkey or chicken. Hints of lemon and pepper combine with broccoli and poultry meat in this easy to prepare dinner. Make the gluten free croutons anytime up to a week prior to baking the casserole. This recipe fills a 9.5x11 cake pan, adjust the baking dish size and ingredients based on the amount of leftover poultry meat you have.
Ingredients: 6 slices gluten free bread 2/3 cups Hellman's mayonnaise 2 Tablespoons lemon juice (fresh or concentrated) 2 teaspoons lemon pepper Salt (optional) 4 tablespoons dairy free margarine 2 cups dairy free milk substitute 4 tablespoons Rice or tapioca flour 1 bunch fresh broccoli or 1 pkg. frozen 2 or more cups cooked turkey or chicken meat
Make the gluten free croutons up to a week ahead of time. My favorite brand, Food for Life Millet Bread, is found in the freezer section of your specialty grocer. Any bread that has a light texture will work. Place thawed pieces on a tray overnight to reduce moisture (optional).
Dice the bread into cubes. Bake in a 250 degree F. oven for three to five hours until dry and crunchy. Times will vary depending on humidity levels in your home. Cool completely and store in a zipper bag until ready to use.
Make the white sauce with a ratio of two tablespoons of flour and two tablespoons of margarine for each cup of milk. For a 9.5 by 1-inch baking dish make two cups of white sauce.
Mix the flour and about 1/3 of the milk substitute in a gravy shaker. Melt the margarine in a saucepan over medium heat. Add the remaining milk and heat to a gentle simmer, stirring with a whisk continuously. Gradually add in the thickener from the gravy shaker. Continue to stir until thickened, about one to two minutes.
If you don't have a gravy shaker make a roux by melting the margarine in a sauce pan. Add the flour and whisk constantly over medium heat. One the paste is smooth, gradually add the milk and heat until thickened, about one to two minutes.
Allow to cool for a few minutes. Fold in 1/3 cup of mayo and 1 tablespoon lemon juice for each cup of white sauce. Add 1 teaspoon lemon pepper per cup of sauce, adjusting to taste.
Lightly grease the bottom of your baking dish with margarine. Lay chopped broccoli florettes across the bottom. Frozen Broccoli can be used if fresh is not available, rinse and drain to remove ice crystals.
Layer the cooked poultry meat on top of the broccoli.
Add the croutons on top of the meat and cover with the cream sauce. You can sprinkle the croutons on top but watch to make sure they don't get overly browned.
Bake in a 350 oven for one hour until warm and bubbly in the center. Serve warm. Store leftovers in the fridge for up to five days.
All content and pictures original works of kittycooks. Copyright 2011