If you are wondering what to do with leftover turkey, Tuscan Turkey Divan is a delicious way to serve leftover turkey so that it looks like a fresh new meal. It has elegant broccoli spears, creamy Alfredo sauce, and it gets an extra flavor boost from a sprinkling Italian seasoning. The best part is you can use up all the odd pieces of leftover turkey and still make an elegant meal.
We all love the traditional American turkey dinner with all the sides and trimmings. But, with a large bird and so many side dishes, we can have a lot of leftover turkey. The first thing everyone makes is a turkey sandwich. But, what about later? After the big meal and the sandwiches, don’t you wish you could turn all your odd pieces of leftover turkey into a simple dish that looks dinner party ready and feels like a cozy meal?
My favorite dish for leftover turkey is a casserole of elegant broccoli spears, creamy turkey, and topped with a crunchy, savory crouton topping. In my version of this classic dish, the broccoli gets an extra boost of flavor with a sprinkling of Italian seasoning.
I usually serve this with just a simple green salad with a vinaigrette and some crusty French bread. But it is also delicious on its own with a lovely glass of wine. So, let me show you how simply delicious and elegant this is!
Cut the thickest stems of the broccoli into halves or even thirds. This aids in the broccoli cooking evenly and quicker.
After the broccoli has been prepped, layer it in the casserole dish with the green flower heads facing out, towards the ends of the dish. The quantity of broccoli in this recipe lets you have two layers of broccoli. Now is also the time to sprinkle the Italian seasoning over the broccoli and a small amount of salt too.
In large bowl whisk together Alfredo sauce, Worcestershire sauce, and lemon juice. Then, fold in the leftover turkey and shredded sharp cheddar cheese.
Next, spoon the creamy turkey mixture into the center of the casserole dish, so that it covers the stalks of the broccoli. You can cover the flower heads of the broccoli, but I like to leave them peaking out.
The only thing left to add, is crunchy crushed croutons over the turkey and sauce. Now, the casserole is ready to be covered in foil and baked!
At this point you can delay baking it. Just refrigerate the foil covered casserole until you are ready to bake. However, you will need to let it come up to room temperature before baking.
After baking, you have a delicious and gorgeous, Tuscan Turkey Divan. No one will ever guess you made it from leftover turkey!
Tuscan Turkey Divan
- 20 Ounces Frozen Broccoli Spears, Thawed
- 1 Teaspoon Italian Seasoning
- ¼ Teaspoon Salt
- 2 Cups Alfredo Sauce
- 1 Tablespoon Lemon Juice
- 1/2 Teaspoon Worcestershire Sauce
- 1 ¼ Cups Sharp Cheddar Cheese, Finely Shredded
- 2 Cups Leftover Turkey, Cooked and Chopped
- 1 Cup Garlic Seasoned Croutons, Crushed
- Preheat oven to 400°F/204°C. Grease a 12 x 8 glass baking dish with softened butter or baking spray.
- Thaw broccoli spears. Using kitchen scissors or a sharp knife slit larger stalks into halves or thirds to aid in cooking them.
- Place broccoli spears at each end of prepared casserole. Sprinkle broccoli heads with Italian seasoning and salt.
- In a large bowl whisk together alfredo sauce, Worcestershire sauce, and lemon juice. Stir in shredded cheddar cheese and leftover turkey.
- Spoon turkey mixture into center of the casserole and covering broccoli stalks.
- Cover turkey mixture with crushed croutons.
- Cover casserole with aluminum foil and bake 50 minutes or until casserole is heated through and bubbly. Serve immediately.