Turkey Divan

Toasted and buttered bread topped with sliced meat and green vegetables with Mornay sauce... what could be bad?

In the spirit of “waste not, want not,” and “everything is better with cheese and bread,” consider this classic. If after Thanksgiving you have just a little more turkey left--or lots of roast beef like I sometimes do--then why not enjoy it one last time... and I mean really enjoy it! The cheese sauce-topped toast gets baked so that it bubbles and browns. Scrumptious! Make it with leftover rotisserie chicken any time of year for a satisfying one-dish meal.

Equipment: small saucepan; large saucepan or stockpot; dry and wet measuring cups; measuring spoons; box grater; wooden spoon; casserole or rimmed sheetpan; offset spatula

Ingredients:

4 slices buttered toast (sourdough, brioche, challah)

sliced roast turkey, roast beef, or chicken breast

4 large broccoli stalks, steamed or roasted, cut in half lengthwise kosher salt and freshly ground black pepper to taste

2 cups Mornay sauce (macaroni & cheese sauce)

¼ cup grated Parmesan cheese

1. Preheat the oven to 400°F.

2. Place the buttered toast on a small rimmed sheet pan or in a baking dish.

3. Top with the sliced meat evenly distributed among the four pieces of toast. Then top with broccoli pieces.

4. Cover each piece of toast with ½ cup Mornay sauce and sprinkle with Parmesan cheese.

5. Bake uncovered for 20-25 minutes, or until the sauce is bubbling and browned. Serve immediately.

Makes 4 servings.