Monday, April 1, 2013

Turkey Divan

So, can you believe that I have never had chicken/turkey divan?  Supposedly, it's this amazing throwback casserole that practically the entire world loves and I've never had it??
The old version calls for canned soups and all kinds of additional items like mayo that can bump the calories on this up, up, and away!  I decided that I was going to try to make a lighter version and I am so happy that I did!  I don't even NEED to have tasted the older version because this was so delicious, I swear that the unhealthier version could not taste better.
The sauce is wonderful and this casserole is going to be a favorite from now on! 
Just out of curiosity, does anyone know the correct pronunciation of this dish??  Is it Dye-VAN or Di-VAHN or Dye-Vahn.  If you know, tell me!
I had turkey cutlets on hand so I decided to use those, but chicken would be just as devine...heh heh, get it?  Devine Divan???  Dork alert.
Ingredients:
1 package turkey cutlets – about 1lb
2 broccoli crowns, chopped – this should give you about 4 cups broccoli
¼ cup diced onion
3 garlic cloves, minced
1T butter
2tsp olive oil
¼ cup all-purpose flour
1 cup lowfat milk – I used 1% (fat free would also be fine)
1 cup low sodium fat free chicken broth
2T dry Sherry (not to be confused with cooking sherry)
½ cup shredded reduced-fat Swiss cheese, divided into ¼ cups
½ tsp dried thyme
½ tsp fresh ground pepper
1T Dijon mustard
¼ cup grated Parmesan cheese
¼ cup seasoned breadcrumbs
Salt & pepper, to taste

Preparation:

Preheat oven to 375 degrees.  Spray a baking dish with nonstick spray.

Place chopped broccoli in the baking dish.


Season turkey cutlets with salt & pepper then saut√© turkey in a skillet until just cooked – about 5 minutes each side.  Remove from heat and cool.  Once cooled, slice into bite-sized pieces.

Using the same pan, heat butter and oil over medium heat adding onions and garlic; stir and soften – about 1 minute.

Add the thyme and pepper.

Sprinkle in the flour and mix, coating the veggies.


Whisk in the broth, milk, and sherry and bring to a simmer...keep whisking.




Remove from heat and add the Dijon, Parmesan cheese and ½ of the Swiss cheese, stirring to combine and the cheese is melted.




Pour half of the sauce over the broccoli.


Top the broccoli with the slices of turkey.


Cover the turkey with the rest of the sauce.

Sprinkle with breadcrumbs and the rest of the cheese, spraying the top before placing in the oven to help with browning.


Bake for 35 minutes or until the sauce is good & bubbly.


Serve!!


Nutrition:
Serves 4
Calories 334 / Carbs 15g / Fat 13g / Protein 36g / Fiber 1g / Sodium 698mg

2 comments:

  1. I really want to try this one!

    ReplyDelete
  2. i made this today. Used gruyere cheese instead of cheddar and low salt chicken broth. Also I used a pre cooked turkey breast from Costco. The latter was probably not a great idea but it tasted great. I might make it again with fresh turkey breast. Also I used fresh broccoli and steamed it in microwave in chicken broth.

    ReplyDelete

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