Turkey Divan: A 1950s Recipe
Turkey Divan is a classic 1950s dish combining tender turkey, fresh broccoli, and a rich cheese sauce, baked to perfection with a crispy panko topping. This nostalgic casserole is the ultimate comfort food for family dinners, served over rice or egg noodles.
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 10x10-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.
Nutrition
Serving: 1cupCalories: 540kcalCarbohydrates: 21gProtein: 34gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 147mgSodium: 653mgPotassium: 538mgFiber: 3gSugar: 6gVitamin A: 1607IUVitamin C: 71mgCalcium: 398mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!