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Our Turkey Divan recipe is a delicious from-scratch version of a classic dish that dates back to the early 1900’s. It’s a wonderful way to create a second meal with your leftover Thanksgiving turkey and gravy.
Originally made with chicken, broccoli and almonds then topped with Mornay sauce (a white sauce made with Gruyère Swiss cheese) and a crispy crumb topping, this creamy and comforting meal was named after the Divan Parisienne Restaurant at the Chatham Hotel in New York City.
According to this article, a chef named Lagasi, created it as part of a recipe contest that garnered him a small cash prize, plus bragging rights for having his recipe served as the hotel’s signature dish on the menu. In French, the word ‘divan’ refers to a meeting place or great hall, and it seems that the name of the dish was chosen to imply a kind of continental elegance.
Over the years, chicken or Turkey Divan became a ‘quick’ meal made with canned cream of chicken soup and processed cheese which (not to be snobbish) really does diminish the original delicious meal. The prep time for this fully-made-from-scratch Turkey Divan is only 15 minutes, plus 30 minutes to bake in the oven – and the flavor is so much better!
Turkey Divan is creamy, delicious comfort food at its best – and this is one of the Thanksgiving leftover meals that I look forward to the most after the holiday.
- ½ pound fresh broccoli florets
- ½ pound leftover turkey meat, cubed
- 2 cups leftover turkey gravy
- ¼ cup half and half, or heavy cream
- 1 tablespoon sherry
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- Few grinds fresh nutmeg
- 2 tablespoons butter
- 1 cup panko bread crumbs
- ¼ cup sliced almonds
- ¼ cup grated Parmesan cheese
- ½ cup shredded Gruyère Swiss cheese
- Preheat oven to 350 degrees F.
- Place a medium sauce pan of water on to boil and plunge in the broccoli. Cook two minutes then remove to paper towels to drain and cool. Once cool, place in a small casserole dish. Our oval shaped casserole dish holds five cups in volume.
- Place cut up turkey in with broccoli.
- In a medium sauce pan, heat gravy and whisk in the cream, sherry, mustard, mayonnaise and nutmeg. Heat just to hot and pour over the turkey and broccoli.
- In a medium sauté pan, melt butter over medium heat and add panko bread crumbs. Cook until browned, about five minutes, stirring often.
- Sprinkle almonds, Parmesan and Swiss over gravy then top with toasted bread crumbs.
- Bake for 30 minutes uncovered until hot, bubbly and browned.
- Serve immediately.
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