Turkey Divan is a classic recipe made with turkey and broccoli in an easy-to-make Mornay sauce featuring both cheddar and Parmesan cheese. This recipe is enriched with shallots, Dijon mustard and turkey stock to give it a restaurant quality richness that is sure to impress! Try it alone or over rice or pasta for an even heartier meal.
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Chicken Divan gets it’s name from the restaurant that first created it in the early 1900’s. That restaurant was the Divan Parisien Restaurant located at the Chatham Hotel in New York City.
This recipe is a version of the original that uses turkey instead of chicken. It tastes equally as delicious and is also a great way to use leftover turkey, especially after holidays like Thanksgiving or Christmas where you may have an abundance.
With its rich, creamy base of an elevated Mornay sauce made with cheddar and Parmesan cheese, and crunchy, buttery bread crumb topping, this meal is comfort food at its best.
A couple more recipes that great for leftover turkey are Turkey Tetrazzini and Turkey Fried Rice.
Why This Recipe Works
Turkey Divan is made with a combination of classic flavors that everyone loves, even children. You really can’t go wrong with turkey, broccoli and cheese all wrapped up in one comforting meal.
While the recipe is fairy easy to prepare, we’ve added elements to make it restaurant quality. Shallots, rather than onion and a dash of Dijon mustard really elevate the flavor of the Mornay sauce that everything is coated in.
This recipe can easily be made gluten free, if needed. It’s as simple as swapping out the flour and bread crumbs for gluten free versions.
Step-By-Step Instructions
Ingredients
- 4 cups broccoli (cut into bite size florets)
- 4 tablespoons butter
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 1/4 cup all purpose flour: you can use gluten free flour, if needed.
- 1 1/2 cups turkey stock: chicken stock can also be used.
- 2 cups half-and-half
- 1 tablespoon Dijon mustard
- 4 ounces white cheddar cheese (shredded)
- salt
- pepper
- 1 1/2 pounds turkey (cooked and diced or shredded): this recipe is great for using leftover turkey, but you could also roast a turkey breast or tenderloin, if needed.
- 1/4 cup Parmesan cheese (shredded)
- 1 tablespoon butter (melted)
- 1/2 cup seasoned bread crumbs: you can use gluten free breadcrumbs, if needed.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the broccoli into bite-size pieces, mince the garlic and finely dice the shallot. Shred both the cheddar and Parmesan cheese, if needed,
Chef’s Tip: it is recommended to shred the cheese from a block for the best result. Pre-shredded bags of cheese contain added starch to help keep it from sticking together. This starch can make your sauce grainy when melted.
Preheat your oven to 350°F.
Create!
Steam the broccoli. The easiest way to do this is to add the broccoli florets to a microwave-safe bowl with 1-2 tablespoons of water. Cover the bowl with plastic wrap, leaving just one edge slightly open. Cook on high for 3 to 5 minutes, or until the broccoli is crisp-tender. Drain and set aside.
Melt the 4 tablespoons of butter in a large, deep skillet over medium heat.
Add the garlic and shallot and cook for 1-2 minutes, stirring frequently, or until just starting to soften.
Whisk in the flour and continue to cook for another minute.
Whisk in the turkey stock. The sauce should start to thicken.
Whisk in the half-and-half and the Dijon mustard until well blended.
Remove the skillet from the heat and stir in the cheddar cheese until melted.
Season with salt and pepper as needed.
Stir in the turkey and broccoli.
Transfer the mixture to a medium casserole dish. Top evenly with the Parmesan cheese.
Melt the remaining 1 tablespoon of butter and stir into the bread crumbs.
Sprinkle the bread crumbs evenly over the casserole.
Bake, uncovered, for 30 minutes, or until hot and bubbly.
Present!
Serve hot, as is or over rice or pasta, if desired.
Tips and Techniques
- Shred the cheese from a block for the best results. Pre-shredded bags of cheese contain added starches which can make your sauce grainy when melted.
- To make this recipe gluten free, use gluten free flour and breadcrumbs. Check the turkey stock that you use to make sure it does not contain wheat, as well.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
Can You Freeze Turkey Divan?
Yes, turkey divan can be frozen baked or unbaked, however the texture of the sauce my change or it may separate when reheated. The flavor will still be the same.
When cooking an unbaked casserole, you can either thaw it in the refrigerator overnight as bake as directed, or bake it from frozen adding more time, as needed. You can reheat a baked casserole after its been thawed or from frozen in the oven or microwave.
More Leftover Turkey Recipes
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Turkey Divan
Ingredients
- 4 cups broccoli (cut into bite size florets)
- 4 tablespoons butter
- 2 cloves garlic (minced)
- 1 shallot (finely diced)
- 1/4 cup all purpose flour
- 1 1/2 cups turkey stock (or chicken stock)
- 2 cups half-and-half (milk or heavy cream can be used instead)
- 1 tablespoon Dijon mustard
- 4 ounces white cheddar cheese (shredded)
- salt
- pepper
- 1 1/2 pounds turkey (cooked and diced or shredded)
- 1/4 cup Parmesan cheese (shredded)
- 1 tablespoon butter (melted)
- 1/2 cup seasoned bread crumbs
Instructions
- Preheat oven to 350°F.
- Steam the broccoli. The easiest way to do this is to add the broccoli florets to a microwave-safe bowl with 1-2 tablespoons of water. Cover the bowl with plastic wrap, leaving just one edge slightly open. Cook on high for 3 to 5 minutes, or until the broccoli is crisp-tender. Drain and set aside.4 cups broccoli
- Melt the 4 tablespoons of butter in a large, deep skillet over medium heat.4 tablespoons butter
- Add the garlic and shallot and cook for 1-2 minutes, stirring frequently, or until just starting to soften.2 cloves garlic, 1 shallot
- Whisk in the flour and continue to cook for another minute.1/4 cup all purpose flour
- Whisk in the turkey stock. The sauce should start to thicken.1 1/2 cups turkey stock
- Whisk in the half-and-half and the Dijon mustard until well blended.2 cups half-and-half, 1 tablespoon Dijon mustard
- Remove the skillet from the heat and stir in the cheddar cheese until melted.4 ounces white cheddar cheese
- Season with salt and pepper as needed.salt, pepper
- Stir in the turkey and broccoli.1 1/2 pounds turkey
- Transfer the mixture to a medium casserole dish. Top evenly with the Parmesan cheese.1/4 cup Parmesan cheese
- Melt the remaining 1 tablespoon of butter and stir into the breadcrumbs.1 tablespoon butter, 1/2 cup seasoned bread crumbs
- Sprinkle the breadcrumbs evenly over the casserole.
- Bake, uncovered, for 30 minutes, or until hot and bubbly.
- Serve hot, as is or over rice or pasta, if desired.
Notes
Tips and Techniques
- Shred the cheese from a block for the best results. Pre-shredded bags of cheese contain added starches which can make your sauce grainy when melted.
- To make this recipe gluten free, use gluten free flour and bread crumbs. Check the turkey stock that you use to make sure it does not contain wheat, as well.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
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