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Turkey Divan {BLISSful Recipe}

Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel where it was served as the signature dish in the early twentieth century.

Here I decided to replace the chicken with leftover Thanksgiving turkey for an amazingly decadent post-holiday meal that is sure to please the entire family!

Turkey Divan

Serves 4

2 Cups Cooked Diced Turkey (any cut of meat is fine-I prefer fattier darker cuts)

2 Cups Cooked Broccoli Florets

6 oz. Cheddar Cheese-shredded

2 Tbsp. Butter

¼ Cup Finely Diced Celery

½ Cup Finely Diced Sweet Onion

6 oz. fresh white sliced mushrooms

¼ tsp xanthan gum

1/2 Cup Chicken Bone Broth (or Chicken Stock)

½ Cup Heavy Whipping Cream

¼ Cup Mayonnaise

¼ Cup Grated Parmesan Cheese (green can is A-OK)

1/8 tsp Paprika

1/8 tsp Garlic Powder

1/8 tsp Onion Powder

Salt & Pepper to Taste

Sauté celery, onion and mushrooms in butter until tender. Sprinkle the xanthan gum over the surface and quickly mix together with sautéed vegetables. Add both your broth and cream and bring to a rapid boil. Reduce heat to medium and simmer until the sauce has thickened-stir frequently to avoid lumps. Stir in the mayonnaise and mix together until well blended. Add in all seasonings and salt and pepper and taste sauce to ensure it is to your liking.

In a greased casserole dish, mix the cooked turkey and broccoli and cheddar cheese. Pour the finished sauce over top and stir all to combine well. Top with parmesan cheese. Bake (uncovered) at 350 degrees Fahrenheit for 30-35 minutes until bubbly and slightly browned on top.


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