Maggie's Farm

One of our traditional leftover turkey recipes is Turkey Divan, which is very easy and good to eat; Cook either fresh asparagus or fresh broccoli until almost cooked; drain and place on the bottom of a casserole dish, seasoning with salt and pepper. Slice the leftover turkey and lay slices neatly over the veggie, also seasoning the meat; whip two egg whites untill stiff, and slurp on a goodly portion of Hellman's mayonnaise, folding in the stiff egg whites gently. Spread the mayonnaise mixture evenly over the turkey, sealing it so it won't dry out. Sprinkle the puffy top with grated Parmesan and bake at 375 degrees until the top is golden brown, usually about 20-25 minutes.

The interesting thing about this dish is that the whipped egg whites seem to change the taste of the mayonnaise into a deliciously strange sauce which marries nicely with the turkey. It also looks lovely and as if you labored long and hard on it -- which if that was necessary, I probably wouldn't do it.

Marianne

P.S. Should give credit to the famous chef from the 1950s, Poppy Cannon for this dish, which naturally I have somewhat altered over the years.