Turkey divan is a classic American casserole that combines cooked turkey and broccoli in a rich, creamy cheese sauce. It’s all baked together under a layer of crunchy, buttery breadcrumbs until warm and bubbly.
This dish comes together in about an hour, making it a great option for a weeknight meal. It’s a wonderful way to use leftover turkey from a holiday dinner, transforming it into a completely new and satisfying dish.
Why is Turkey Divan Casserole a Must-Try?
Making the sauce from scratch with a simple roux provides much better flavor and texture than using canned condensed soup.
Steaming the broccoli separately before adding it to the sauce ensures it cooks to a tender-crisp texture, not a mushy one.
The buttery breadcrumb and Parmesan topping adds a savory crunch that contrasts nicely with the creamy filling.
Ingredients for Turkey Divan Casserole
• Turkey: This recipe is ideal for leftover Thanksgiving turkey. You can also use cooked chicken from a rotisserie chicken.
• Broccoli: Fresh broccoli florets are recommended, but you can use frozen. Thaw frozen broccoli completely and pat it very dry before using.
• Cheese: Sharp white cheddar gives the sauce a nice tang. Feel free to substitute with yellow cheddar, Gruyère, or a Monterey Jack blend.
• Half-and-Half: For an even richer sauce, you can use heavy cream. For a lighter version, whole milk will work, though the sauce may be a bit thinner.
• Breadcrumbs: Seasoned breadcrumbs add extra flavor, but plain or panko breadcrumbs work well too. Panko will result in a crispier topping.
Exact quantities are in the recipe card below.
How to Make Turkey Divan Casserole
Step 1: Prepare the Broccoli and Oven
First, get your oven preheating to 375°F (190°C) and grease a casserole dish. Then, lightly steam your broccoli florets just until they are bright green and slightly tender. Drain them thoroughly so they don’t water down the sauce.
Step 2: Create the Creamy Cheese Sauce
In a large skillet, make the sauce by melting butter and softening the shallot and garlic. Whisk in flour to make a paste, then slowly pour in the stock and half-and-half. Let it simmer until it thickens, then take it off the heat and melt in the cheddar cheese and Dijon mustard.
Step 3: Assemble and Bake the Casserole
Fold the cooked turkey and steamed broccoli into your finished sauce. Pour this mixture into the baking dish. For the topping, combine melted butter with breadcrumbs and Parmesan, then sprinkle it over the casserole. Bake until it’s golden and bubbly all over.
What to Serve with Turkey Divan Casserole
This casserole is a complete meal on its own. You can also serve it over white rice or egg noodles to soak up all of the delicious sauce.
Expert Tips for Turkey Divan Casserole
Food Safety: For any casserole containing poultry, it’s important to ensure it is cooked through. The internal temperature in the thickest part should reach 165°F (74°C).
Broccoli Prep: Be careful not to overcook the broccoli when steaming. It will continue to cook in the oven, and you want it to hold its shape.
Make Ahead: You can assemble the casserole without the breadcrumb topping up to one day in advance. Cover and refrigerate. When ready to bake, add the topping and increase the baking time by 10 to 15 minutes.
Sauce Thickness: The cheese sauce will continue to thicken as it bakes and as it cools after coming out of the oven.
How to Store and Freeze Turkey Divan Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. To reheat, bake from frozen or thawed in a 350°F (175°C) oven until heated through, ensuring the internal temperature reaches 165°F (74°C).
Turkey Divan Casserole Recipe FAQs
Can I use chicken instead of turkey in this recipe?
Yes, cooked and shredded or diced chicken is an excellent substitute for turkey. It’s a great way to use a rotisserie chicken.
My sauce seems a little thin. Is that okay?
Yes, the sauce should be thick enough to coat a spoon but will not be extremely thick on the stovetop. It will thicken considerably as it bakes in the oven and as it rests before serving.
Can I use frozen broccoli?
You can use frozen broccoli florets. Be sure to thaw them completely and pat them as dry as possible with paper towels before adding them to the sauce to avoid a watery result.
Turkey Divan Casserole
Ingredients
- 1 lb broccoli florets 450 g
- 5 tbsp unsalted butter divided, 70 g
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour 30 g
- 1 1/2 cups turkey or chicken stock 360 ml
- 2 cups half-and-half 480 ml
- 1 tbsp Dijon mustard 15 ml
- 1 cup shredded sharp white cheddar cheese 113 g
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 3 cups cooked turkey diced or shredded, about 1 lb or 450 g
- 1/4 cup grated Parmesan cheese 25 g
- 1/2 cup seasoned breadcrumbs 60 g
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) or similar 2.5-quart baking dish.
- Steam the broccoli florets until crisp-tender, about 3 to 5 minutes. You can do this in the microwave with a splash of water or on the stovetop. Drain well and set aside.
- In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped shallot and cook until softened, about 2 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Whisk the flour into the skillet to form a paste and cook for one minute, stirring constantly. Gradually whisk in the stock, followed by the half-and-half. Bring the mixture to a simmer and cook, whisking often, until the sauce thickens, about 5 minutes.
- Remove the skillet from the heat. Stir in the Dijon mustard and shredded cheddar cheese until the cheese is fully melted and the sauce is smooth. Season with salt and pepper.
- Gently fold the cooked turkey and steamed broccoli into the cheese sauce until everything is evenly coated.
- Pour the mixture into your prepared baking dish. In a small bowl, melt the remaining 1 tablespoon of butter. Add the breadcrumbs and Parmesan cheese, and toss to combine. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake for 25 to 30 minutes, or until the filling is hot and bubbly and the topping is golden brown. To ensure it's done, a thermometer inserted into the center should read 165°F (74°C).
- Let the casserole rest for 5 to 10 minutes before serving. This helps the sauce set up a little.
Notes
