From the Oven
Cheddar Turkey Divan
Prep Time: 15 min | Cook Time: 20 min | Servings: 4 | Calories: 308
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Prep Time
15 min
Cook Time
20 min
Servings
4
Calories
308
Turkey is tasty but can quickly turn dry and bland. That’s why we’ve come up with this lovely sauce. It’s cheesy with added elements of chopped broccoli and parsley and a touch of dry sherry along with Sargento® Shredded Mild Cheddar Cheese - Traditional Cut. Once the sauce is poured, your baked bird will be reinvented — and delicious!
Ingredients
- 3 Tbsp. butter
- 1/4 cup all-purpose flour
- 2 cups reduced sodium chicken broth
- 1/4 cup dry sherry
- 1 cup (4 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut, divided
- 1/4 teaspoon freshly ground black pepper
- 8 fresh broccoli spears, steamed until tender or 1 (10 oz.) pkg. frozen broccoli spears, cooked according to package directions
- 8 thick slices (8 oz.) cooked turkey breast
- 2 Tbsp. chopped parsley (optional)
Directions
- Melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in broth; bring to a simmer, stirring frequently. Simmer until sauce thickens, 2 to 3 minutes. Stir in sherry; simmer 2 minutes. Remove from heat; stir in 1/2 cup of the cheese and pepper until cheese melts.
- Place broccoli spears in a greased 2-quart shallow oval baking or gratin dish. Spoon a small amount of sauce over broccoli. Arrange turkey over broccoli; cover with sherry sauce and top with remaining 1/2 cup cheese.
- Bake in preheated 375°F oven 18 to 20 minutes or until heated through and cheese is melted. Top with parsley if desired.
