Turkey Divan
Add Preferred SourceTurkey Divan is a creamy, hearty dish that’s perfect for family dinners. It features tender turkey, broccoli, and a rich cheese sauce, making it a comforting and delicious meal. Serve it over rice or egg noodles for a complete dinner!
This Turkey Divan takes a classic casserole and gives it a fresh twist with turkey instead of chicken. The combination of tender turkey strips and perfectly cooked broccoli, all smothered in a creamy, cheesy sauce, is hard to resist. It’s an ideal dish for weeknight dinners or when you need a comforting meal without too much effort. Plus, the crunchy panko topping adds just the right amount of texture, making each bite deliciously satisfying.
Whether you’re feeding a crowd or meal-prepping for the week, this dish is versatile and easy to prepare. You can also customize the flavors by adding your favorite vegetables or adjusting the seasonings to your taste. Let’s dive into this modern take on an old favorite!
Ingredients
- Boneless skinless turkey breast – Cut into strips so they cook evenly, or use leftover roasted turkey.
- Broccoli – Use fresh broccoli, frozen broccoli is too watery and your casserole will be mushy.
- Butter – Divided; cook with salted butter, add a pinch of salt if using unsalted.
- Onion – Dice yellow onions for best flavor, white works too.
- Mushrooms – Quartered button or cremini mushrooms so they cook evenly.
- Flour – Use all-purpose to thicken the sauce, gluten-free works too.
- Turkey stock – I usually use turkey stock, but chicken broth works just as well.
- Milk – I use whole milk for a creamy sauce, though any milk works.
- Heavy whipping cream – Adds richness; half-and-half works for a lighter option.
- Dijon mustard – Adds gentle tang, yellow mustard works in a pinch.
- Lemon juice – Always use fresh juice for the brightest flavor.
- Cayenne – Optional; adjust for heat.
- Cheddar cheese – I shred it myself with a rotary grater because pre-shredded cheese can melt unevenly.
For the topping:
- Parmesan cheese
- Butter
- Panko bread crumbs
How to Make Turkey Divan
Scroll down for the printable recipe card with exact measurements.
Preheat the oven to 400°F and lightly grease a 10×10-inch baking dish with nonstick spray.
Season the turkey strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat and brown the turkey 2-3 minutes per side. Remove and set aside.
Bring a pot of salted water to a boil and blanch the broccoli for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In the same skillet, melt 6 tablespoons of butter and sauté the onions and mushrooms for about 5 minutes until soft. Turn off the heat.
Sprinkle the flour over the vegetables, stirring constantly. Slowly whisk in turkey stock, then milk and cream. Add mustard, lemon juice, and cayenne, cooking 5-7 minutes until thickened. Stir in shredded cheddar until smooth.
Combine the turkey, broccoli, and sauce in a large bowl and transfer to the prepared baking dish.
Mix Parmesan, melted butter, and panko in a small bowl and sprinkle evenly over the casserole. Bake 15-20 minutes until golden brown and bubbly.
Chef Jenn’s Tips
- The turkey will finish cooking in the oven, so it’s okay if it’s not fully cooked after browning.
- Avoid overcooking the broccoli to keep it from becoming mushy in the oven.
- Use freshly shredded cheese for the smoothest, creamiest sauce.
- If the casserole browns too quickly, cover it with foil. If it’s not browning enough, place it under the broiler for a couple of minutes.
- For a twist, try using gruyere cheese instead of cheddar.
Make It A Meal
Turkey Divan is already rich and satisfying, but you can pair it with a fresh green salad or roasted vegetables to balance out the creamy flavors. For a carb boost, serve it over rice or egg noodles. A glass of crisp white wine, like Chardonnay or Sauvignon Blanc, would complement the dish perfectly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F until warmed through. To freeze, wrap the cooled casserole tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Turkey Divan
Ingredients
- 1 pound boneless skinless turkey breast cut into strips
- 1 bunch broccoli or 2 broccoli crowns
- 10 tablespoons butter divided
- 1 cup onion divided
- 8 ounces mushrooms quartered
- ¼ cup flour
- 2 cups turkey stock or chicken broth
- 1 cup milk
- ½ cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 pinch cayenne
- 2 cups sharp cheddar cheese shredded
for the topping
- ½ cup parmesan cheese grated
- 2 tablespoons butter
- 1 cup panko bread crumbs
Instructions
- Preheat the oven to 400°F and lightly grease a 10×10-inch baking dish with nonstick spray.
- Season the turkey strips with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat and brown the turkey for 2-3 minutes per side. Set aside.
- Boil salted water and blanch the broccoli for 2-3 minutes until bright green and slightly tender. Drain and set aside.
- In the same skillet, melt 6 tablespoons of butter and sauté onions and mushrooms for about 5 minutes until soft. Turn off the heat.
- Sprinkle flour over the sautéed vegetables, stirring constantly. Slowly whisk in the turkey stock, followed by the milk and cream. Stir in mustard, lemon juice, and cayenne, cooking until the sauce thickens (about 5-7 minutes). Remove from heat and stir in shredded cheddar until smooth.
- In a large bowl, mix the turkey, broccoli, and sauce. Transfer to the baking dish.
- n a small bowl, mix grated Parmesan, melted butter, and panko. Sprinkle evenly over the casserole.
- Bake for 15-20 minutes until the top is golden brown and bubbly.
Notes
Chef Jenn’s Tips
- The turkey will finish cooking in the oven, so it’s okay if it’s not fully cooked after browning.
- Avoid overcooking the broccoli to keep it from becoming mushy in the oven.
- Use freshly shredded cheese for the smoothest, creamiest sauce.
- If the casserole browns too quickly, cover it with foil. If it’s not browning enough, place it under the broiler for a couple of minutes.
- For a twist, try using gruyere cheese instead of cheddar.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
