This turkey divan recipe is such a great way to extend the meals with your Thanksgiving turkey. Loaded with fresh broccoli and turkey, then topped with a creamy cheese sauce and fried panko crumbs. Serve over rice for a complete dish.
A chicken divan is one of my all-time favorite dinners. I grew up on it and continue to make it for my family.
This version is slightly easier because it uses leftover turkey from our Thanksgiving dinner. And since we do a herb and butter smoked turkey, those flavors compliment this dish nicely.
Take it a step higher and make your own turkey broth this year from holiday leftovers as well. It's super simple and great to use in recipes like this turkey divan, my turkey noodle soup or turkey stroganoff.
What I love most about this recipe is it doesn't use cream, chicken soup or cream of mushroom soup. Instead, all you need is a homemade creamy sauce.
With just some butter, flour, stock, and milk you can make a cream of chicken (or turkey) that is much better than the canned stuff. This is the right way to make a divan and I'm certain you will enjoy I!
This is a comfort food recipe that is perfect for those cold nights.
Need some other dinner ideas? Check out my soup recipes.
Ingredients
Turkey: A mix of turkey breast and dark meat can be used. I would recommend taking the skin off as it can get chewy.
Cheese: Use only fresh grated cheese. The pre-graded bagged cheese will not melt properly as there is a preserve coating that effects the melting temperature.
Bread Topping: For the toasted bread crumbs you can use panko, Italian bread crumbs or crushed up ritz crackers.
Fresh Broccoli: Use only fresh broccoli. Frozen can get too mushy.
Here is everything you will need to make this turkey divan:
- Leftover Turkey (Shredded or Chopped)
- Broccoli Florets
- Salt
- Black Pepper
- Water
- Butter
- Olive Oil
- Flour
- Turkey Broth
- Milk
- Dijon Mustard
- Chicken Boullion
- Garlic Powder
- Onion Powder
- Dried Parsley
- Sour Cream
- Sharp Cheddar Cheese
- Parmesan Cheese
Topping
- Butter
- Panko Crumbs
Serve over rice.
Full measurements in the recipe card.
Instructions
Heat oven to 350 degrees.
Take a 9x13 baking dish or casserole dish and spray it with cooking spray.
Steam the Broccoli
In a large pan over medium heat, add ½ cup of water.
Bring to a light simmer and add the broccoli. Sprinkle a ½ teaspoon of salt and ¼ teaspoon of black pepper and toss to coat.
Place lid on and steam for a few minutes.
Broccoli is done with it's bright green and still has a little bit of a crunch to it.
Drain the broccoli and add to the baking pan in a single layer.
Discard water and place the now empty pan back onto the stove.
Creamy Cheese Sauce
Take the chopped up turkey (or shredded) and place on top of the broccoli in a single layer.
In the now empty pan, make the cheesy sauce.
Melt the butter and olive oil over medium heat. Once melted add in the flour and mix.
It should be clumpy. Cook until all the flour is cooked out.
Very slowly, add in the broth and milk. Whisking as it is being incorporated.
Add in mustard, sour cream, and all the seasoning then bring to a light simmer.
Simmer for about 5-10 minutes or until the sauce thickens up. Whisk often.
The sauce is done when it coats the back of a spoon.
Remove from heat and stir in ½ cup of the cheddar cheese and ½ cup of parmesan cheese.
Whisk until it is completely melted.
Pour over the top of the turkey and broccoli mix.
Make sure it is evenly covered.
Cheese and Bread Crumbs
Sprinkle the remaining cheddar cheese on top.
Now make the panko topping.
In a small pan over medium heat, melt 2 tablespoons of butter.
Add the panko crumbs then toss to coat.
Cook for a few minutes, tossing often, to get it nice and golden brown.
Spread on top of the casserole, cover with aluminum foil, and transfer to the oven for 30 minutes.
For the last 5-10 minutes, remove the foil.
It's done when the mix is bubbly and the top is golden brown.
To get an even crispier top, switch the oven to broil for a few minutes. Watch it carefully.
Remove from oven and allow to cool for 10 minutes.
Serve onto of rice.
Variations
Spicy: If you want to make this dish spicy, add some cayenne pepper and hot sauce to the cream sauce.
Chicken Divan: This recipe is just as easy to make with leftover chicken. You can use cooked or rotisserie chicken.
Substitutions
Chicken Broth: If you don't have turkey broth, chicken can be used in its place.
Bread Crumbs: Toasted bread crumbs can be used in place of the panko.
Crackers: Crackers can also be used in place of the panko. Just make sure they are buttery crackers like ritz crackers.
Equipment
Baking Dish: Use a 9x13 baking pan to layer this casserole.
Large sauce pan: To steam the broccoli and make the creamy sauce.
Small pan: To toast the panko crumbs.
Storage
Store this turkey divan in the baking dish, covered in foil or plastic wrap in the refrigerator for 2-3 days.
Keep the rice separate as the divan can cause it to get mushy.
How to reheat?
- Oven: Reheat in the oven at 350 until bubbly or
- Microwave: On a microwave safe plate spoon the divan over rice and reheat for 1 minutes at a time. Mix in between to get a more even temperature.
Did you make this recipe? If you enjoyed it, please leave a 5-🌟rating and a comment in the recipe card below.
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Recipe
Turkey Divan
Ingredients
- 1.5 Pounds Leftover Turkey Chopped or Shredded
- Cooked Rice For Serving
Steamed Broccoli
- 1 pound Broccoli Cut into florets or bite sized pieces.
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ Cup Water
Cheese Sauce
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- ⅓ Cup All Purpose Flour
- 1.5 Cups Turkey Broth or Chicken Broth
- 2 Cups Whole Milk
- 1 teaspoon Dijon Mustard
- 1 teaspoon Chicken Boullion
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ Cup Sour Cream
- 1.5 Cups Cheddar Cheese Shredded and Divided
- ½ Cup Parmesan Cheese Shredded
Panko Topping
- 2 tablespoons Butter
- 1 Cup Panko Crumbs
Instructions
- Preheat the oven to 350 degrees.
- Take a 9x13 or other banking pan and spray with cooking spray. Set aside.
Steam The Broccoli
- In a large pan over medium heat, add ½ cup of water.
- Bring to a light simmer and add the broccoli. Sprinkle a ½ teaspoon of salt and ¼ teaspoon of black pepper and toss to coat.
- Place lid on and steam for a few minutes.
- Broccoli is done with it's bright green and still has a little bit of a crunch to it.
- Drain the broccoli and add to the baking pan in a single layer.
- Discard water and place the now empty pan back onto the stove.
- Take the chopped up turkey (or shredded) and place on top of the broccoli in a single layer.
Creamy Cheese Sauce
- In the now empty pan, make the cheesy sauce.
- Melt the butter and olive oil over medium heat. Once melted add in the flour and mix.
- It should be clumpy. Cook until all the flour is cooked out.
- Very slowly, add in the broth and milk. Whisking as it is being incorporated.
- Add in mustard, sour cream, and all the seasoning then bring to a light simmer.
- Simmer for about 5-10 minutes or until the sauce thickens up. Whisk often.
- The sauce is done when it coats the back of a spoon.
- Remove from heat and stir in ½ cup of the cheddar cheese and ½ cup of parmesan cheese.
- Whisk until it is completely melted.
- Pour over the top of the turkey and broccoli mix.
- Make sure it is evenly covered.
- Sprinkle the remaining cheddar cheese on top.
Toasted Panko
- In a small pan over medium heat, melt 2 tablespoons of butter.
- Add the panko crumbs then toss to coat.
- Cook for a few minutes, tossing to get it nice and golden brown.
- Spread on top of the casserole and cover with aluminum foil.
Baking
- Transfer to the oven for 30 minutes.
- For the last 5-10 minutes, remove the foil.
- It's done when the mix is bubbly and the top is golden brown.
- To get an even crispier top, switch the oven to broil for a few minutes. Watch it carefully so it doesn't burn
- Remove from oven and allow to cool for 10 minutes.
- Serve with rice.
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