Hearty Turkey Divan Bake

A one-dish dinner that’s basically a cheesy turkey and broccoli bake over spaghetti, smothered in a from-scratch cheddar cheese sauce. If you’ve got leftover holiday turkey, this is where it should end up.

The cheese sauce is homemade and worth every minute. A simple butter-flour roux gets whisked with chicken broth until it boils, then two cups of shredded cheddar melt into the hot mixture along with a splash of milk. It’s thicker, cheesier, and leagues better than anything from a can.

Everything gets combined in a casserole dish and baked until the edges are bubbly and the extra cheese on top is golden and melted.

Pro Tips

• Cook the roux for a full minute before adding the broth. This cooks out the raw flour taste that can make cheese sauces taste pasty.
• Use a wire whisk when adding the broth to prevent lumps. Stir constantly and don’t walk away.
• Rinse the cooked spaghetti with hot water (not cold). Hot water keeps the pasta warm and the starch loose so the cheese sauce clings better.
• Use sharp cheddar for the most flavor. Mild cheddar melts well but tastes bland in this quantity.

Variations

• Use rotini or penne instead of spaghetti for better sauce-catching ability.
• Swap turkey for leftover chicken if that’s what you have on hand.
• Add a layer of buttered breadcrumbs on top before baking for a crunchy, golden crust.