Turkey Divan Hasselback‑Style (Simple Weeknight Dinner)

 

 

If you love classic comfort food with a modern twist, this Hasselback Turkey Divans recipe is sure to become a new favorite. Inspired by the traditional Turkey Divan casserole, this version transforms tender turkey breast fillets into a stunning main dish by preparing them in the “Hasselback” style — sliced almost through and stuffed with a rich broccoli and cheese filling, creating pockets of melty, savory goodness in every bite.

The turkey roasts up beautifully golden, with crisp edges and a creamy, flavorful center that feels both comforting and elegant. It’s an easy yet impressive dinner that pairs perfectly with simple sides .Whether you’re looking for a fresh way to enjoy turkey or want a family‑pleasing meal that looks as good as it tastes, this Hasselback Turkey Divans recipe brings together wholesome ingredients and irresistible flavor in the most delicious way.

 

One of my favorite turkey dishes has always been Turkey Divan.  I love it . . . delicious chunks of turkey, with broccoli and cheese.  So good.  When I thought of doing a "Hasselback" turkey dish, the idea of using broccoli and cheese immediately came to mind! 

These turkey tenderloins are seasoned and then sliced almost all the way through . . .  crosswise . . .  at half inch intervals and then the open sections are stuffed with a delicious broccoli and cheese stuffing.

Altogether this is a stunningly delicious protein option that is just that tiny bit different than the ordinary, with moist, tender and juicy meat and delicious flavors and textures.

Quick and easy to make and impressive to look at.  It works very well. Stunningly delicious and very taste tempting.  I served it with some mashed sweet potatoes and garden peas for a tasty entree that fed four people quite generously.

 

INGREDIENTS NEEDED

TO MAKE 

HASSELBACK TURKEY DIVANS

There is nothing too out of the ordinary with these. Simple ingredients put together easily and in a delicious way.

• two turkey breast tenderloins (each about 340g in weight or 12 ounces each)
• 1 small head of broccoli, cooked until crispy tender and then finely chopped
• 1/2 medium onion, peeled and finely minced
• 1 tsp butter
• 1/2 cup (60g) of grated sharp/strong white cheddar cheese
• 1/4 cup (30g) of grated sharp/strong orange cheddar cheese
• 1/4 cup (30g) of grated gouda cheese (a melty cheese)
• 2 TBS lower fat cream cheese
• freshly ground black pepper 

 

If you are unable to find turkey tenderloins, feel free to use boneless, skinless chicken breasts. They also work very well and are quite delicious. You will need 4 medium sized chicken breasts or two very large ones.

You don't need a huge head of broccoli. A small one will do. You will only need about 1 cup of cooked and chopped broccoli. 

I used a brown skinned cooking onion. Make sure you peel it and mince it finely.  Don't leave it (or the broccoli) in large chunks.

This is the perfect combination of cheese textures and flavors. Melty and gooey and with loads of flavor that goes very well with poultry.

You don't need a lot of salt in this because the cheese is quite salty. I do like a lot of pepper however.

 

HOW TO MAKE

HASSELBACK TURKEY DIVANS

These only look complicated. They are really quite simple to make! 

1. Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spritz a baking dish large enough to hold the turkey tenderloins comfortably with some low fat cooking spray. (You will want a bit of space for air to circulate around the turkey.)
2. Melt the butter in a small skillet and add the onion. Cook until tender. Add this to the chopped cooked broccoli. (You really don't want the onion to color.)
3. Cut the turkey breast tenderloins almost all the way through to the bottom every 1/2 inch all the way down the length of them. Season with some salt and pepper, massaging it into the cuts a bit. Place them next to each other in the baking dish. (You want to make sure you don't cut through all the way to the bottom so that the tenderloins stay intact and together.)
4. Mix all of the cheeses together in a bowl, with the chopped broccoli and onions until well blended, seasoning them with freshly ground black pepper to taste. (I find a fork ideal for mixing everything together.)
5. Stuff this mixture down into the slits which you have cut into the tenderloins, dividing the mixture between the two tenderloins.
6.  Cover the dish lightly with foil and then place into the heated oven.
7. Roast for 1/2 hour, then remove the foil and roast for a further half hour, OR until the juices from the turkey run clear and it tests cooked through. (internal temperature of 165*F/84*C. (Take care not to over cook as you don't want the meat to dry out, but you do want all of the cheesy mixture to be hot and melty. DO CHECK IT AT ABOUT 45 MINUTES TO BE SURE.)
8. Allow to stand for several minutes before cutting each one in half lengthwise and serving with your favorite sides. Delicious!

 

HINTS AND TIPS FOR SUCCESS 

• Read through the recipe several times to make sure that you are familiar with all of the ingredients, equipment and cooking methods required.
• Assemble everything you need prior to beginning so that you don't accidentally leave anything out.
• Use separate cutting boards and utensils for the poultry and the other ingredients, so as to avoid cross-contamination.
• Wash your countertop, hands etc. thoroughly after handling poultry.
• Make sure you chop your veggies finely so that they work well in the stuffing.
• I grated my cheeses on the large holes of a box-grater for the best texture.
• Be judicious with the salt as cheese can be very salty.
• Take care not to overcook and dry out the meat.  I would check it at 45 minutes to make sure. The juices should run clear and the temperature of the poultry should be 165*F/74*C.
• Allow to rest before cutting and serving. That way all of the juices will be reabsorbed into the meat.

 

A FEW OTHER TURKEY RECIPES TO ENJOY

I quite enjoy cooking with turkey, other than just the holidays. It is much more readily available these days in other cuts rather than the whole bird. Its every bit as versatile as chicken and can often be cheaper.

INSTANT POT TURKEY THIGHS - This recipe creates a tender, juicy turkey dinner for two using simple ingredients and the Instant Pot. Bone‑in, skin‑on turkey thighs are seasoned with salt, pepper, garlic powder, onion powder, and Bell’s (or poultry) seasoning, then seared in butter for extra flavour. Chopped carrot, celery, onion, and chicken stock are added before pressure‑cooking the thighs until perfectly moist and fall‑apart tender.  After cooking, the flavorful drippings are turned into a rich, creamy gravy right in the Instant Pot using cornstarch and a splash of heavy cream.

ROASTED SPLIT TURKEY BREAST - This simple, flavourful recipe turns a bone‑in split turkey breast into a tender, juicy roast perfect for a small household. The turkey is coated with a rich herb butter made from softened butter, oil, and a generous blend of dried herbs, which is spread both under and over the skin for maximum flavour. After a short rest at room temperature, the turkey is roasted at 375°F until golden, basting halfway through for extra moisture. The result is beautifully cooked meat with crisp skin and deep herb flavour — ideal for a cozy roast dinner, sandwiches the next day, and even soup made from the bones.

 

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Yield: 4 servings

Author: Marie Rayner

Hasselback Turkey Divans

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Moist turkey tenderloin fillets cut in the way of the Hasselback potato, sliced and then stuffed with a delicious broccoli and cheese filling before baking to tender, juicy flavor-filled perfection! You could use large boneless, skinless chicken breasts in their place if you cannot find turkey tenderloins.

Ingredients

• two turkey breast tenderloins (each about 340g in weight or 12 ounces each)
• 1 small head of broccoli, cooked until crispy tender and then finely chopped
• 1/2 medium onion, peeled and finely minced
• 1 tsp butter
• 1/2 cup (60g) of grated sharp/strong white cheddar cheese
• 1/4 cup (30g) of grated sharp/strong orange cheddar cheese
• 1/4 cup (30g) of grated gouda cheese (a melty cheese)
• 2 TBS lower fat cream cheese
• freshly ground black pepper

Instructions

1. Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spritz a baking dish large enough to hold the turkey tenderloins comfortably with some low fat cooking spray.
2. Melt the butter in a small skillet and add the onion. Cook until tender. Add this to the chopped cooked broccoli.
3. Cut the turkey breast tenderloins almost all the way through to the bottom every 1/2 inch all the way down the length of them. Season with some salt and pepper, massaging it into the cuts a bit. Place them next to each other in the baking dish.
4. Mix all of the cheeses together in a bowl, with the chopped broccoli and onions until well blended, seasoning them with freshly ground black pepper to taste.
5. Stuff this mixture down into the slits which you have cut into the tenderloins, dividing the mixture between the two tenderloins. Cover lightly with foil and then place into the heated oven.
6. Roast for 1/2 hour, then remove the foil and roast for a further half hour, OR until the juices from the turkey run clear and it tests cooked through. (internal temperature of 165*F/84*C.
7. Allow to stand for several minutes before cutting each one in half lengthwise and serving with your favorite sides. Delicious!

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