Creamy Roasted Turkey Divan
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Creamy Roasted Turkey Divan

Creamy Roasted Turkey Divan

with Broccoli and Smashed Potatoes

A family classic gets a tasty, modern makeover! This deconstructed riff on the popular casserole is rounded out by a side of smashed potatoes.

Larger Meal
Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

680 g

Turkey Breast Roast

227 g

Broccoli, florets

2 unit

Garlic, cloves

113 g

Yellow Onion

1.5 tsp

Dijon Mustard

(Contains Mustard)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

237 mL


(Contains Milk)

450 g

Red Potato

7 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

4 tbsp


(Contains Milk)

1.5 tbsp


1.13 tsp


½ tsp



Nutrition Values

Calories1590 kcal
Fat124 g
Saturated Fat56 g
Carbohydrate64 g
Sugar16 g
Dietary Fiber8 g
Protein85 g
Cholesterol415 mg
Sodium2970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Large Pot
Large Non-Stick Pan
Medium Bowl
Measuring Cups


Prep and cook turkey

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Pat turkey dry with paper towels, then arrange on an unlined baking sheet.Drizzle with 1/2 tbsp (1 tbsp) oil. Season all over with 1 tsp (2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.Roast turkey in the middle of the oven until golden-brown, 35-40 min. When turkey is done, transfer to a plate to rest for 5-10 min.

Prep and cook potatoes

Meanwhile, cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Cover to keep warm.


Meanwhile, cut broccoli into bite-sized pieces. Halve, then peel onion. Cut into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley.

Cook broccoli

Heat a large non-stick pan over medium-high heat. When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. (NOTE: Cook in 2 batches for 4 ppl).Add 1 tbsp (2 tbsp) oil and half the garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper, to taste. Transfer to a medium bowl, then cover to keep warm.

Make sauce

Heat the same pan over medium.Add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.Add onion. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Whisk in Dijon and cream. Cook, stirring often, until slightly reduced, 2-3 min. Remove the pan from heat, then stir in cheese and half the parsley. Season with salt and pepper, to taste.

Finish and serve

Roughly mash 2 tbsp (4 tbsp) butter and 4 tbsp (8 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Stir in remaining parsley, then season with salt and pepper, to taste.Slice turkey. Divide broccoli and smashed potatoes between plates. Top with turkey, then pour over sauce.Sprinkle over crispy shallots.