May in New York State brings two delicious items into season- Eastern wild turkey and fresh asparagus. These two items pair beautifully in this version of a classic turkey recipe.  Happy Spring!

Wild Turkey Divan with Fresh Spring Asparagus

Ingredients:

• 1 pound turkey meat, wild-caught
• 1 lb. fresh asparagus, washed and chopped (can substitute broccoli)
• 1/4 cup butter,
• 1/4 cup flour
• 1 small clove garlic, mashed
• 1 Tbsp. minced shallot or sweet onion or ramps*
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 1/3 cup sherry wine or sweet vermouth
• 2 teaspoons Worcestershire sauce
• 2-3 tablespoons grated Parmesan cheese

*if you are lucky to have a local ramp supply, you can use those in place of the shallot

Directions
If starting with raw turkey pieces, sauté turkey breast pieces in a lightly oiled fry pan over medium heat until just cooked through (about 5 minutes) or pressure cook or braise leg meat until tender.  This recipe also works well with leftover already cooked turkey meat.

Preheat oven to 375°F.

Cook asparagus (or broccoli) until barely tender, about 3 minutes (microwave or steam or lightly sauté). Arrange the asparagus on the bottom of a greased casserole (9×11 inch) dish and then layer the cooked turkey meat on top.

Meanwhile, heat the butter in a sauce pan over medium heat, add garlic and shallot/onion and sauté a minute, then add the flour. Stir and cook about 2 minutes to form a roux (a paste). Gradually stir or whisk in milk and chicken broth and cook until sauce thickens. This may take 5 minutes, stirring occasionally.

Add Worcestershire sauce, salt and pepper to taste, and sherry wine. Cook a few minutes longer.

Pour the sauce over the turkey and broccoli. Sprinkle with Parmesan cheese and some chopped parsley (optional).

Bake uncovered in a 375°F oven for 20 minutes. Serves 4.