Turkey Divan
Loaded with fresh broccoli and turkey, then topped with a creamy cheese sauce and fried panko crumbs. Serve over rice for a complete dish.
Servings: 6 People
Calories: 642kcal
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.
Notes
Ingredient Notes:
Turkey: A mix of turkey breast and dark meat can be used. I would recommend taking the skin off as it can get chewy. Cooked chicken can also be used.
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.
Cooked Rice: Serve over your favorite cooked rice.
Nutrition
Calories: 642kcal | Carbohydrates: 28g | Protein: 51g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 191mg | Sodium: 1381mg | Potassium: 749mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1234IU | Vitamin C: 68mg | Calcium: 507mg | Iron: 3mg