Turkey Divan

Turkey Divan is one of those retro casseroles that earned its place on the table for good reason. Layers of diced turkey and broccoli spears get blanketed in a from-scratch cream sauce, then buried under a generous cap of grated Parmesan that bubbles and browns in the oven.

The sauce here is dead simple: butter, flour, cream, whisk. No canned soup, no shortcuts. That roux-based cream sauce clings to the turkey and broccoli in a way that condensed soup never could, and the flavor is miles richer.

This is a smart recipe for two and a fantastic way to use up Thanksgiving leftovers or any roast turkey you have on hand. It comes together in about 15 minutes of active work before the oven takes over.

Chef Tips

• Whisk the cream in slowly. Adding it all at once can leave lumps in the roux. A thin stream while whisking constantly gives you a silky sauce every time.
• Don’t overcook the broccoli beforehand. The spears will cook further in the oven. If using fresh broccoli, blanch for just 2 minutes or use it raw.
• Leftover rotisserie chicken works just as well if you don’t have turkey on hand.
• Use real Parmigiano-Reggiano if you can. Pre-grated Parmesan from a can won’t brown or melt the same way.

Variations

• Chicken Divan: Swap turkey for shredded roast chicken breast.
• Lighter version: Replace the cream with whole milk and reduce butter to 2 tablespoons. Thinner sauce but still coats well.
• Gruyère topping: Use shredded Gruyère instead of Parmesan for a nuttier, more melty crust.