A “mornay” sauce is a fancy name for a Bechamel sauce (white sauce) which contains cheese. Mornay usually is comprised of equal parts Gruyere and Parmesan cheeses. It is great with vegetables, fish, or in this case, a baked casserole perfect for leftover turkey. Be careful when making your sauce. You want a smooth, fully cooked sauce, but don’t wait too long to add your liquid… you will end up with a dark rue, which while very flavorful, would change your dish totally.
1 large bunch fresh broccoli or 2 10 oz. packages frozen broccoli
6 to 8 large slices turkey or chicken
½ cup melted butter
1 10 ½ oz. can condensed cream of chicken soup
1 cup sour cream
1 7 oz. jar of whole drained pimentos
¾ cup grated Swiss cheese
Wash, trim, and cook fresh broccoli in salted water, or cook frozen broccoli as directed on package. Arrange broccoli in a single layer in a shallow casserole, approximately 8” x “12 x 2”. Place turkey or chicken on top and pour melted butter over all. Blend undiluted soup and sour cream, and pour over contents of the casserole. Place pimentos on top of sauce. Sprinkle with cheese. Bake in 400 degree oven for 25 minutes. Serves 2 or 3.