Monday's recipe (11/28/11) - Aimee Fortney’s homemade turkey div - WSMV News 4

Monday's recipe (11/28/11) - Aimee Fortney’s homemade turkey divan, savory pecans

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This is a great way to make use of leftover turkey that you have on hand; or you can easily substitute chicken or ham.  For some finger foods, make these easy Savory Pecans!

I remember having divan growing up with leftover - whatever we had on hand, and it was always so delicious!  Turkey, chicken and ham were what we always used.  I do not use cream of mushroom or chicken soup in mine, though.  I make the filling from scratch, making a Bechamel sauce.  Once you see how easy it is to make this sauce, you might find yourself putting it in everything! 

2 cups leftover turkey
2 packages frozen broccoli vegetable medley (frozen kind) cooked and drained
½ cup mayonnaise
3 Tablespoons flour
3 Tablespoons butter
2 cups heated whole milk (more or less may be needed for Bechamel sauce)
freshly grated nutmeg
pinch of salt
1 teaspoon curry
1 ½ cups grated cheddar cheese
2 Tablespoons dry breadcrumbs
½ teaspoon garlic powder
1 Tablespoon melted butter

In a medium saucepan melt butter.  Whisk in flour and stir until it is smooth.  Cook for about 3 minutes.  Whisk in the milk, and continue to whisk until the sauce is smooth.  Remove from heat and add cheese, nutmeg, curry, salt and pepper.  Add leftover turkey (or chicken), mayonnaise and vegetables, then pour into a greased casserole dish.  Mix together dry breadcrumbs, garlic powder and 1 Tablespoon melted butter, sprinkle on top and bake at 350 for 30 minutes or until hot.

My Aunt Earlene made these and I about made myself sick on them.  Let me warn you ... once you start, you can't stop eating these!

2 cups pecans
2 Tablespoons butter
½ to 1 teaspoon garlic salt

Spread pecans on a cookie sheet.  Pour melted butter on top then sprinkle garlic salt over pecans, stir to combine and coat pecans.  Bake at 250 for an hour, stirring occasionally. 
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