Gourmet Turkey DivanThat's what I'm talking about.
Gourmet Turkey Divan
This recipe won the 1997 Cully Awards recipe competition held in Chicago, Illinois. We serve this to our students on our regular cycle menus on the board plan at Washington and Lee. It’s great dish that can also be served in an ala-carte operation, for both lunch or dinner. However, this recipe is geared for buffet production and presentation. One can use either smoked turkey or oven roasted, depending on the effect you are looking for. I urge you to try this in a college dining setting, your students will love it.
Fresh Broccoli Spears 3 1/2 lbs. Or 24 each
Smoked or Oven Roasted Turkey Breast 3 lbs. Or 24 2oz. slices
Grated Parmesan Cheese 3 1/2 oz.
Mushrooms, Sliced 4 3/4 oz.
Red Onions, Sliced 4 3/4 oz.
Butter 3 1/2 oz.
Fresh Chopped Garlic 3/4 oz.
Shredded Cheddar Cheese 13 oz.
Garlic Pepper To Taste
Papirika To Taste
Sauce Hollandaise 36 oz.
Prepare Broccoli, steam until 3/4 finished or still very crisp, set aside.
Prepare Mushrooms and Onions, add garlic, and sauté in butter until tender, drain off excess liquid, set aside
Prepare Sauce Hollandaise, set aside
Slice Turkey in 2 oz. slices, lay out on preparation table.
Sprinkle garlic pepper and parmesan cheese on turkey slices.
Place one broccoli spear on each seasoned turkey slice.
Roll broccoli in turkey slice, place in 2 1/2", greased hotel pan.
Place mushroom - onion mixture on turkey, spreading evenly
Sprinkle cheddar cheese on mushroom - onion mixture
Bake for 12 - 15 minutes at 350 degrees
When pan comes out of the oven, top with hollandaise, and garnish with paprika