Turkey Divan is a tasty twist on Chicken Divan, a recipe that’s been made for decades. In this dish, turkey is the star of the show, and it’s cooked in a luscious sauce with fresh broccoli. It’s perfect for family dinners, served with rice or your favorite side!
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When I was a kid, we had family meals at my Grandmother’s house. She lived a fair hike away from us, so we’d stay over a couple of days. And, because she was cooking for a crowd, she’d make tasty casseroles like this Turkey Divan. She’d serve it over rice and it was a hearty meal we all loved.
Grandmother told me she snipped the original chicken divan recipe from a magazine and used turkey instead – it was a great swap and I still make this dish with leftover turkey.
History
Chicken Divan is a classic American casserole that originated in the 1950s at the Divan Parisien Restaurant in New York City’s Chatham Hotel. The dish was named after the restaurant and created by a chef who sought to combine sophisticated flavors with French flair. Featuring tender turkey and broccoli in a rich cheese sauce, the original recipe gained popularity in home kitchens during the mid-20th century as part of the casserole and convenience cooking craze. Somewhere along the line, people started using turkey instead of chicken, and it’s every bit as delicious!
Ingredients
- Boneless skinless turkey breast – Cut into strips.
- Broccoli – Or 2 broccoli crowns.
- Butter – Divided
- Onion – Diced.
- Mushrooms – Quartered.
- Flour
- Turkey stock – Or chicken broth.
- Milk
- Heavy whipping cream
- Dijon mustard
- Lemon juice
- Cayenne
- Sharp cheddar cheese
For the topping:
- Parmesan cheese
- Butter
- Panko bread crumbs
How To Make Turkey Divan
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F and lightly greasing a 10×10-inch baking dish.
Season the turkey strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium heat. Sear the turkey for 2-3 minutes on each side until lightly browned but not fully cooked. I love using a spider strainer to carefully lift the turkey out without losing any of the buttery juices. Set the turkey aside.
In a large pot of salted boiling water, cook the broccoli for 2-3 minutes until bright green and just tender. Drain, rinse with cold water, and set aside. A mesh spider strainer makes scooping the broccoli out quick and mess-free.
Using the same skillet, melt 6 tablespoons of butter and sauté the onions and mushrooms over medium heat for about 5 minutes until soft. I like using a wok spatula for even stirring without bruising the veggies.
Stir in the flour and cook for 1-2 minutes while constantly stirring. Gradually whisk in the turkey stock, then the milk and cream. Mix in Dijon mustard, lemon juice, and a pinch of cayenne. Keep stirring until the sauce thickens, about 5-7 minutes. Then add the shredded cheddar and stir until smooth. I love using a mini silicone whisk here because it reaches every corner of the pan and keeps the sauce lump-free.
Combine the turkey, broccoli, and sauce in a large bowl. Transfer the mixture to your prepared baking dish and spread it evenly.
In a small bowl, mix together the Parmesan cheese, melted butter, and panko breadcrumbs. I like using a small pastry brush to lightly coat the breadcrumbs with butter before sprinkling—they toast beautifully in the oven. Sprinkle this mixture evenly over the casserole.
Bake for 15-20 minutes or until the top is golden and the sauce is bubbling around the edges.
Serve it warm and enjoy this creamy, comforting classic. Every bite is rich, flavorful, and just a little indulgent!
Chef Jenn’s Tips
- The turkey will finish cooking in the oven, so it doesn’t need to be fully cooked after browning.
- Don’t overcook the broccoli; it should be crisp before going into the oven to prevent it from becoming mushy.
- If using frozen broccoli, make sure to thaw and drain it first to avoid a watery dish.
- For the smoothest sauce, use freshly shredded cheese instead of pre-shredded.
- If the topping browns too fast, tent the casserole with foil. If it’s not browning enough, broil for 1-2 minutes at the end.
- For a twist, try using gruyere cheese instead of cheddar.
Make It A Meal
Pair Turkey Divan with a light green salad and rice or egg noodles for a complete meal. A crisp white wine like Chardonnay or Sauvignon Blanc complements the rich flavors of this dish beautifully.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through. To freeze, wrap the cooled casserole tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Turkey Divan: A 1950s Recipe
Ingredients
- 1 pound boneless skinless turkey breast cut into strips
- 1 bunch broccoli or 2 broccoli crowns
- 10 tablespoons butter divided
- 1 cup onion diced
- 8 ounces mushrooms quartered
- ¼ cup flour
- 2 cups turkey stock chicken broth
- 1 cup milk
- ½ cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 pinch cayenne
- 2 cups sharp cheddar cheese shredded
for the topping
- ½ cup parmesan cheese grated
- 2 tablespoons butter
- 1 cup panko bread crumbs
Instructions
- Preheat your oven to 400°F and lightly grease a 10×10-inch baking dish.
- Season the turkey strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium heat. Sear the turkey for 2-3 minutes on each side until browned but not fully cooked. Remove and set aside.
- In a large pot of salted boiling water, cook the broccoli for 2-3 minutes, just until it turns bright green and slightly tender. Drain, rinse with cold water, and set aside.
- Using the same skillet, melt 6 tablespoons of butter and sauté the onions and mushrooms over medium heat for about 5 minutes until softened.
- Stir in the flour, cooking for 1-2 minutes while constantly stirring. Gradually whisk in the turkey stock, followed by the milk and cream. Mix in the Dijon mustard, lemon juice, and a pinch of cayenne. Continue stirring until the sauce thickens, about 5-7 minutes, then add the shredded cheddar and stir until smooth.
- Combine the turkey, broccoli, and sauce in a large bowl. Transfer the mixture to your prepared baking dish, spreading it evenly.
- In a small bowl, mix together the Parmesan cheese, melted butter, and panko breadcrumbs. Sprinkle this evenly over the casserole.
- Place in the oven for 15-20 minutes, or until the top is golden and the sauce is bubbling around the edges.
Notes
Chef Jenn’s Tips
- The turkey will finish cooking in the oven, so it doesn’t need to be fully cooked after browning.
- Don’t overcook the broccoli; it should be crisp before going into the oven to prevent it from becoming mushy.
- If using frozen broccoli, make sure to thaw and drain it first to avoid a watery dish.
- For the smoothest sauce, use freshly shredded cheese instead of pre-shredded.
- If the topping browns too fast, tent the casserole with foil. If it’s not browning enough, broil for 1-2 minutes at the end.
- For a twist, try using gruyere cheese instead of cheddar.