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Turkey Divan

Turkey Divan transforms leftover turkey into a creamy, broccoli-topped casserole featuring tender turkey, fresh broccoli, and a rich cheese sauce under a golden, crispy topping. This classic American comfort dish is perfect for post-holiday meals and can be on the table in under an hour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 4 cups cooked turkey cubed or shredded
  • 1 pound fresh broccoli florets
  • 2 cups sharp cheddar cheese shredded and divided
For the Cream Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups whole milk warmed
  • 1/2 cup chicken broth
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
For the Topping
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter melted
  • 1/4 cup grated Parmesan cheese

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Whisk
  • Large pot for blanching broccoli
  • Colander
  • Measuring cups and spoons
  • Cutting board and knife
  • Cheese grater

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for exactly 2 minutes. Immediately drain and plunge into ice water to stop the cooking.
  3. Melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty.
  4. Gradually pour in the warm milk while whisking continuously to prevent lumps. Add the chicken broth and continue whisking until the mixture thickens, about 5 minutes.
  5. Remove the saucepan from heat. Stir in the mayonnaise, Dijon mustard, garlic powder, cayenne pepper, and 1 cup of the shredded cheddar. Season with salt and pepper to taste.
  6. Spread the blanched broccoli in an even layer across the bottom of your prepared baking dish. Arrange the cubed turkey evenly over the broccoli.
  7. Pour the cream sauce evenly over the turkey and broccoli, using a spatula to spread it to the edges. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  8. Mix the breadcrumbs with melted butter and Parmesan cheese in a small bowl. Scatter this mixture evenly across the top of the casserole.
  9. Place the casserole in the preheated oven and bake for 25 to 30 minutes until the sauce bubbles around the edges and the topping turns golden brown.
  10. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.

Notes

For an extra golden, crispy top, broil the casserole for 1 to 2 minutes after baking, watching carefully to prevent burning. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. This casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake, adding 10 to 15 minutes to the baking time.