Turkey Divan Casserole
Tender turkey and broccoli are baked in a creamy cheddar cheese sauce and finished with a crisp, buttery breadcrumb topping.
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
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.