Thanksgiving leftovers, my festive foodies, are one of the best parts of the whole delicious production. The turkey sandwiches! The potatoes and gravy! The mysterious container in the back of the fridge that nobody claims to remember! Okay, maybe not that.
And when you have leftover turkey breast, especially turkey that has gone a little dry around the edges, Turkey Divan is the casserole to call. It turns yesterday’s holiday bird into a bubbling, cheesy, broccoli-filled beauty with a buttery breadcrumb crown.
No shame if your leftovers need a little loving. We have all opened the refrigerator on Friday and discovered a platter of turkey that looks less “moist and magnificent” and more “holiday hamlet after the battle.” The good news? A creamy homemade sauce can revive it beautifully.
What Is Turkey Divan?
Turkey Divan is a classic casserole made with cooked turkey, broccoli, mushrooms, a creamy cheese sauce, and a crisp topping. It is cozy, creamy, cheesy, and exactly the kind of practical leftover magic we adore around here.
The dish was created in the 1950s by Chef Lagasi at New York City’s Chatham Hotel, where it became the signature dish of the Divan Parisien restaurant. The original preparation was associated with chicken, broccoli, and a rich French-inspired sauce, but turkey makes perfect sense after Thanksgiving.
You can read more about the dish’s history in this Turkey Divan history and recipe overview, or explore more seasonal inspiration in the Divas On A Dime November recipe archive.
Why This Leftover Casserole Works
I have good news, and bad news.
The bad news: leftover turkey breast can be dry.
The good news: this sauce is practically a cozy little rescue mission.
Instead of relying on canned soup, we make a homemade Béchamel-style sauce right in the skillet. Butter, flour, warm milk, sautéed onions, earthy mushrooms, Dijon mustard, and plenty of cheese come together into a velvety sauce that coats every bite.
And then there is the topping. Oh, the topping.
Buttery panko breadcrumbs bake into a golden, crunchy crown that contrasts with the tender turkey and creamy broccoli underneath. It is textural teamwork at its most delicious.
A Few Turkey Divan Tips
1. Use white or dark turkey meat
The recipe calls for turkey breast, but dark meat works beautifully too. In fact, dark meat brings extra moisture and flavor. Use what you have.
No turkey? No problem! Cooked chicken, rotisserie chicken, pork, or ham can all step into the casserole spotlight.
2. Drain the broccoli well
Watery broccoli can make a casserole soupy, and we are aiming for creamy, not swampy. If you use frozen broccoli, cook it according to the package directions and drain it well before adding it to the baking dish.
3. Warm the milk first
Warm milk blends into the flour-and-butter mixture more smoothly than cold milk. This helps prevent lumps and keeps your sauce silky. A few lumps will not ruin dinner (we are a no-shame-in-real-life kitchen), but smooth sauce is a lovely little victory.
4. Choose your cheese adventure
Cheddar is classic and bold, but Monterey Jack, Colby, or Swiss are also excellent. I used white cheddar and Parmesan for a savory, creamy finish.
5. Make the topping your own
Panko breadcrumbs are wonderfully crisp, but they are not your only option. Try cracker crumbs, regular breadcrumbs, grated Parmesan, crushed potato chips, crispy fried onions, chopped nuts, crispy rice cereal, or corn flakes.
Crunchy toppings are one of my favorite ways to make a humble casserole feel like it put on earrings and a push-up bra.
How to Serve Turkey Divan
Turkey Divan is delicious straight from the baking dish, especially after it cools for about 15 minutes and the sauce has a chance to settle.
For a heartier meal, serve it over:
- Buttered egg noodles
- Steamed white rice
- Brown rice
- Mashed potatoes
- Toasted bread
- A simple green salad
And if your Thanksgiving table already gave you enough starch to feed a small marching band, serve the casserole on its own. The broccoli, turkey, mushrooms, and cheese sauce make it satisfying without needing a supporting act.
Classic Turkey Divan Casserole
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients
- 1 (16-ounce) bag frozen broccoli florets, about 5 cups
- 4 tablespoons butter, divided
- 3 cups cooked turkey breast, cut into 1-inch pieces
- ½ cup onion, finely diced
- 8 ounces mushrooms, sliced, about 2½ cups
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons butter, melted
- 1 cup panko breadcrumbs, or a substitution listed below
- Cooked egg noodles or rice for serving, optional
Instructions
- Prepare the oven and baking dish.
Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. - Cook the broccoli.
If you have steam-in-the-bag frozen broccoli, cook it according to the package directions, then place it in the baking dish. If your broccoli needs to be cooked on the stovetop, use a skillet so you do not have to dirty another pan. In a large skillet, simmer ½ cup water over medium-high heat. Add the broccoli, cover, and return the water to a simmer. Cover and cook until tender, about 5 minutes. Drain the broccoli well and transfer it to the baking dish. Set aside. - Warm the turkey.
Wipe out the skillet and return it to the stove. Melt 1 tablespoon of butter over medium heat. Add the turkey and cook until heated through. Transfer the turkey to the baking dish with the broccoli. Set aside. - Sauté the vegetables.
In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until softened. Add the mushrooms and cook until tender and browned, about 6 to 7 minutes. - Make the creamy sauce.
Add the remaining 1 tablespoon of butter. Sprinkle the flour over the onion-and-mushroom mixture and stir for 2 minutes to cook the flour. Reduce the heat to low and slowly add the warm milk, stirring until thickened, about 8 minutes. Gradually add both cheeses, allowing each addition to melt before adding more. Stir in the Dijon mustard, salt, and pepper. - Assemble the casserole.
Pour the sauce over the turkey and broccoli. Toss gently to distribute the sauce without breaking up the broccoli. - Add the crunchy topping.
Combine the melted butter and panko breadcrumbs, stirring until the crumbs are moistened. Sprinkle the buttered crumbs over the top of the casserole. - Bake.
Bake for 20 to 25 minutes, until golden and bubbly. Let the casserole cool for 15 minutes before serving. - Serve.
Serve Turkey Divan on its own or over cooked egg noodles or rice, if desired.
And there you have it: a timeless classic that stretches leftovers, reduces food waste, and tastes like you planned the whole thing from the start. That is the kind of holiday magic we can get behind.
Easy Ingredient Swaps
- No leftover turkey? Use cooked chicken, rotisserie chicken, pork, or ham.
- No broccoli? Substitute cauliflower or a combination of vegetables.
- No mushrooms? Leave them out, especially if you are cooking for mushroom haters (we see you).
- No panko? Use Parmesan, cracker crumbs, breadcrumbs, potato chips, crispy fried onions, chopped nuts, crispy rice cereal, or corn flakes.
Leftovers just went from “What are we going to do with all this?” to “Please pass the casserole.” Happy Thanksgiving, darlings!
Classic Turkey Divan Casserole
Ingredients
- 1 16-ounce bag frozen broccoli florets, about 5 cups
- 4 tablespoons butter divided
- 3 cups cooked turkey breast cut into 1-inch pieces
- ½ cup onion finely diced
- 8 ounces mushrooms sliced, about 2½ cups
- 3 tablespoons all-purpose flour
- 3 cups whole milk warmed
- 2 cups cheddar cheese shredded
- ¼ cup Parmesan cheese grated
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons butter melted
- 1 cup panko breadcrumbs or a substitution listed below
- Cooked egg noodles or rice for serving optional
Instructions
- Preheat the oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Cook the broccoli.
- If you have steam-in-the-bag frozen broccoli, cook it according to the package directions, then place it in the baking dish. If your broccoli needs to be cooked on the stovetop, use a skillet so you do not have to dirty another pan. In a large skillet, simmer ½ cup water over medium-high heat. Add the broccoli, cover, and return the water to a simmer. Cover and cook until tender, about 5 minutes. Drain the broccoli well and transfer it to the baking dish. Set aside.
Warm the turkey.
- Wipe out the skillet and return it to the stove. Melt 1 tablespoon of butter over medium heat. Add the turkey and cook until heated through. Transfer the turkey to the baking dish with the broccoli. Set aside.
Sauté the vegetables.
- In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until softened. Add the mushrooms and cook until tender and browned, about 6 to 7 minutes.
Make the creamy sauce.
- Add the remaining 1 tablespoon of butter. Sprinkle the flour over the onion-and-mushroom mixture and stir for 2 minutes to cook the flour. Reduce the heat to low and slowly add the warm milk, stirring until thickened, about 8 minutes. Gradually add both cheeses, allowing each addition to melt before adding more. Stir in the Dijon mustard, salt, and pepper.
Assemble the casserole.
- Pour the sauce over the turkey and broccoli. Toss gently to distribute the sauce without breaking up the broccoli.
Add the crunchy topping.
- Combine the melted butter and panko breadcrumbs, stirring until the crumbs are moistened. Sprinkle the buttered crumbs over the top of the casserole.
Bake.
- Bake for 20 to 25 minutes, until golden and bubbly. Let the casserole cool for 15 minutes before serving.
Serve.
- Serve Turkey Divan on its own or over cooked egg noodles or rice, if desired.