Updated: Dec 11, 2018
Roast turkey and asparagus over rice doused with rich, creamy, savory wine sauce and topped with Parmigiano-Reggiano, it's dubbed Husband's Delight for a reason!
Turkey divan is a rich, creamy dish I grew up with. And it's a great way to use up those turkey leftovers you froze in November.
My mom always made the classic Betty Crocker version of this recipe with mayonnaise. She made it casserole style and dubbed the dish "husband's delight" because my dad lit up when she served it. We can learn from our mothers. All these years later, I know now why she made it, and I now that I know, I really don't want to know. You know?
Another version, which I've tried in another life, is the sinful Paula Deen (full-fat phase) recipe. Paula's uses cream of mushroom soup, wine and the slightest hint of curry. I love the flavor that wine and curry add to the sauce.
For mine, I used Champagne. My Lectin Free Gourmet version is a mash between the Betty Crocker and Paula Deen recipes with lectin free conversions that make it safe for anyone watching their lectins. It's super easy, and you're going to swoon over this dish — and so will your husband.
For this recipe you have choices. I used real white rice that I cooked in vinegar water. The vinegar rinses the starch from the grain. But some people, depending on where they are in their lecin reducing journey, may prefer riced cauliflower or Miracle Rice. Let's get to the recipe.
Lectin Free Gourmet Turkey Divan
2 T Grassfed Cultured Butter
3 T Tapioca Starch
1 C Milk (your choice of compliant milks)
1 C Turkey Bone Broth (preferably homemade)
1/2 C Champagne
1/2 C Mayonnaise (homemade or Primal Kitchen's with avocado oil)
1 T Dijon Mustard
1/4 t Curry
1 t Salt
1/2 t Pepper
1 Bunch Organic Asparagus
2 C Shredded Roast Turkey
1/4 C Shaved Parmigiano-Reggiano
4 T Finely Grated Parmigiano-Reggiano finely grated
2 T Melted Grassfed Cultured Butter
4 T Almond Flour
Step 1: Blanch the Asparagus
Preheat oven to 350 degrees. Butter a baking 9x13 baking dish. Trim 1 inch from the ends of the asparagus. In a Dutch oven on high heat, add 1 cup of water and a pinch of salt and bring to a boil. Drop in the asparagus spears for about 2 minutes until bright green but still crisp. Remove and immediately place in an ice bath. Set aside.
Step 2: Make the Sauce
Dump the water from the Dutch oven. Place the Dutch oven on a large burner on medium high. Melt butter. Add tapioca starch. Whisk to a bubbly paste. Add milk. Bring to a boil, whisking constantly until the sauce thickens to a basic bechamel sauce. Add Champagne and bone broth. Bring to a boil, whisking constantly. Once the sauce is creamy smooth, turn off the heat. Whisk in mayonnaise, curry, and dijon. Salt and pepper to taste.
Step 3: Bake then Broil
Assemble the casserole. Place the blanched asparagus in a single layer on the bottom. Layer the roast turkey on top of the asparagus. Ladle the sauce over the turkey. Top with Parmigiano-Reggiano. See image of assemble casserole before it goes into oven. Bake for 20 minutes at 350. While casserole is still in the oven, turn to broil. Mix the crisp topping ingredients in a bowl and sprinkle over the top of the casserole. Finish the last few minutes on broil until the top of the casserole is nice and brown and sizzling.
Another option for assembly is to cook all the elements of this dish separately and just layer them on a plate as I did for the hero image at the top of the page. Either way, it tastes and looks great.
Serve over your choice of rice.
Pairs with the rest of the Champagne, of course!