More Turkey?

Blog Post #250

Are you tired of eating turkey leftovers? I am!

Tonight, I wanted a comfort food casserole that would use up the rest of our small bird but was free of pasta or rice. Something simple but delicious.

So, of course, I headed to the world wide web to find the perfect recipe and came across one for Chicken Divan. This dish called for chicken breasts, but I was sure leftover roast turkey would work just as well. With broccoli on hand, some white wine and most of the other ingredients, I got to work and adapted the online recipe, and voila! Christmas Turkey Divan was on the menu!

The dish was a bit labour intensive — requiring quite a bit of chopping (the turkey, the broccoli, the onion and garlic) but it was totally worth it! It was delicious and a big hit with the family.


Christmas Turkey Divan


Cooked turkey cut into bite-sized chunks — (I ended up with about 3 cups of meat, but you could probably use more or less depending on what you have on hand)

Broccoli chopped into bite-sized pieces — (I had approx. 3 cups but, again, you could throw in more or less — or if you don’t like broccoli, be adventurous and sub in your favourite veggie)

1 tbsp olive oil

1 tbsp butter or margarine

4 tbsp flour

1 small onion, diced

2 cloves of garlic, minced

1 cup of milk — (I used skim milk because that was in my fridge, but you could use regular milk or omit it and increase the amount of chicken broth)

1 cup of chicken broth

A splash of white wine — (you could omit this but it did add a nice flavour to the sauce)

1 cup shredded cheese — (use your favourite, I used Italian 3-cheese blend)

½ cup grated parmesan — (if you don’t have any on hand, you could omit it or sub in some shredded cheese)

1.5 cup of dry breadcrumbs — (I used dry bread cubes that I didn’t use in my stuffing)

Salt and pepper

Italian seasoning — (or your favourite seasoning)


Preheat oven to 350°

Using a bit of olive oil, prepare a casserole dish by oiling the bottom and sides.

Cut up the cooked turkey into bite-sized pieces and set aside.

Chop the broccoli into pieces (bite-size or a bit larger). Steam the pieces until bright green and easily pierced with a fork, but not mushy. Remove from heat and run cold water over the broccoli to stop the cooking process. Set aside.

In a pot, heat up the olive oil and butter. Add in the onion and garlic, sauté until soft. Add seasoning, salt and pepper. Sprinkle the flour over the mixture and stir until a roux is formed.

Slowly add in the liquids, whisking continually and cook until the sauce is thick and bubbly. Remove from heat and add in the shredded cheese. Stir until cheese is melted.

Put the cooled broccoli pieces in a layer in the prepared casserole dish. Pour half of the sauce over the veggies. Add the turkey in a layer on top of the broccoli and pour the remaining sauce on top.

In a small bowl, add the bread crumbs and parmesan. Mix until combined and spread on top of the casserole. (I added a little bit of chicken broth to the dry bread cubes that I used, so they would be a little soft and the cheese would cling to them better.)

Bake in the oven until hot and bubbly, about 30 minutes. Serve with a green salad. Bon Appetit!