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Turkey Divan

Serving of turkey divan with broccoli, turkey and cheddar sauce over egg noodles
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Blanched broccoli and leftover turkey layered under a homemade cheddar sauce with Dijon and lemon, then topped with panko and Parmesan and baked until golden. A creamy, complete casserole in 45 minutes.

Ingredients

Scale

For the Casserole

  • 1 1/2 lb broccoli florets (about 6 cups)
  • 4 cups sliced or chopped cooked turkey

For the Cheddar Sauce

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 1/2 cups grated sharp cheddar cheese
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • a pinch of ground nutmeg
  • kosher salt and black pepper to taste

For the Topping

  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp paprika

Instructions

  1. Heat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
  2. Boil the broccoli florets in salted water for 2 minutes. Drain very well and spread them in the baking dish.
  3. Arrange the turkey evenly over the broccoli.
  4. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute, then slowly whisk in the broth and milk. Simmer 3 to 4 minutes, whisking, until thick enough to coat a spoon.
  5. Remove from the heat and stir in the cheddar, Dijon, lemon juice and nutmeg until smooth. Season with salt and pepper and pour evenly over the turkey.
  6. Toss the panko with the Parmesan, melted butter and paprika and sprinkle over the top. Bake for 20 to 25 minutes, until bubbling, golden and 165°F (74°C) in the center.
  7. Let stand 5 minutes before serving.

Notes

Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Reheat covered at 350°F (175°C) until the center reaches 165°F (74°C).

Nutrition

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Find it online: https://gordonramsayeats.com/turkey-divan/