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.
- 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
- 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.)
- 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.)
- 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.)
- 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.)
- Stuff this mixture down into the slits which you have cut into the tenderloins, dividing the mixture between the two tenderloins.
- Cover the dish lightly with foil and then place into the heated oven.
- 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.)
- Allow to stand for several minutes before cutting each one in half lengthwise and serving with your favorite sides. Delicious!
- 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.
Hasselback Turkey Divans
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
- 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.
- Melt the butter in a small skillet and add the onion. Cook until tender. Add this to the chopped cooked broccoli.
- 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.
- 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.
- 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.
- 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.
- Allow to stand for several minutes before cutting each one in half lengthwise and serving with your favorite sides. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Here I am again with another Meals of the Week post, this one for the third week of February, 2026 We had a real wintery week this week, cold, cold temperatures and once more I was unable to go very far from my home and chair for most of the week. We were still enjoying a bit of comfort food, and store cupboard meals for the most part. I have never been more grateful for having lots of ingredients on hand and in the freezer than I have been for this past month and a half. They have served me well, and of course my daughter is living with me at the moment so I have had the pleasure of cooking for and feeding two people.
Despite not really being well over these past weeks, I challenged myself to eat as best as I could. I never want to be that person who eats out of packets and cans. I want to eat good food, honest food, and food that isn't filled with salt and preservatives, so I want to cook my own meals from scratch, as long as I am competent and capable enough to do so!
I was not able to get to my sisters for our family dinner, nor was I able to get out to dinner with my sister and father on Wednesday like we usually do. Instead we made do at home with what we had to hand. I think we did really well.
I tried to make all of our meals simple, nutritious and fairly budget friendly. As a Senior on a limited income, I need to watch my pennies, and I know many of you are in the same boat.
Challenging myself to do so is inspiring to me and I hope it will be inspiring to you also! Maybe you will also want to cook good, economical, and tasty meals for yourself also.
This is only my suppers. I do also eat breakfast and lunch. Breakfast is usually toast or cereal, sometimes yogurt granola and fruit. Lunch is a sandwich most of the time, sometimes cheese and crackers and fruit, or sometimes a delicious salad. I do so enjoy my salads!
Thankfully I had my final hospital procedure on Friday of this week and things appear to be getting back to normal. Praise God. I am eager to really start cooking some new and interesting recipes again!
But in the meantime, here we go, our main meals that we enjoyed from the past week. Enjoy!
SUNDAY, February 15th - Creamed Chicken & Biscuits
Normally Sunday would see us having dinner together with the family at my sister's, but I was just not able to leave the house for any length of time. I made us a simple supper at home of creamed chicken on biscuits. I had some cooked chicken in the freezer to use, which was handy. I also had some biscuits in the freezer that I had baked and frozen, so I just thawed several of them out and gently reheated them before ladling on the creamed chicken.
.JPG "Old Fashioned Easy Baked Mac and Cheese")
THURSDAY, February 19th - Jacket Potato with Chili and Cheese
Another day of not being able to go out and having to rely on my store cupboard. I just did simple baked potatoes for our supper/tea. I topped them with some chili and grated cheddar cheese. Jacket potatoes are a wonderful canvas for whatever you desire to put with them.
In the U.K. they have restaurants dedicated only to Jacket Potatoes. One of the first things I ate when I visited the country prior to moving over there was a Jacket Potato at Euston Station. Oh but it was some good. Topped with oodles of cheese it was. You can get them topped with baked beans and cheese (very good), or tuna mayonnaise (not a fan), chili, etc. I personally really like them this way, topped with hot chili and cheese. Delicious, especially if you serve them with a salad along side!
FRIDAY, February 20th - Tomato & Rice Soup and Grilled Cheese Sandwiches
I had quite a busy day on Friday with another hospital procedure, etc. Hopefully the last one! I made us a simple supper of Tomato & Rice Soup. I love LOVE Tomato & Rice Soup. It is hearty and delicious. I used to love the one that came in the can when I was a child. It had bits of spinach in it.
This is one of my favorite soups. I love tomato soup. Making it from scratch is a life changer, and when you add some rice and other bits to it, it really is delicious. We enjoyed this simply with some grilled cheese sandwiches on the side and were a pair of very happy campers.
Oh yes, as a celebration to hopefully the end of my kidney stone trials we treated ourselves to a small box of Timbits to be shared. This really was a once in a blue moon treat!
SATURDAY, February 21st - Easy Sheet Pan Chicken Nachos for two
CELEBRATION! It continues. I was finally able to get out and do a good grocery shop, the first one since the beginning of the year. We celebrated by picking up everything to make some chicken nachos.
I like to toss the chicken for these together with some seasonings to give it extra flavor. I use mild North American chili powder! We added plenty of chopped peppers, onions, tomatoes, olives (on mine) and lots of spicy cheese. Eileen had jalapenos on hers as she likes a bit of spice.
We enjoyed these with sour cream, guacamole, and tomato salsa and were in nacho eating heaven! Just so that we were not completely hedonistic we had some chopped melon and berries for dessert.
It felt so good to be able to get out and about after not having been able to leave the house. We even went to the hardware store and picked up some birdseed and fat balls for the birds. It has been super cold here.
And those were our meals of the week for this, the third week of February 2026. I think we ate rather well despite my not being able to travel very far from my chair for most of the week. Now I have had my last procedure, things will once more get a lot more interesting! Thanks so much for your patience during my down time.
I do hope, however, that you will be inspired to want to cook at least a few of these delicious meals. If you do and you enjoy them, let me know!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 7 TBS (100g) of butter, softened
- 2/3 cup (125g) of golden caster sugar
- 1/3 cup (100g) Molasses or dark treacle
- 1 large egg
- 1 1/2 cups (225g) self raising flour
- 3 tsp powdered ginger
- 1 1/2 tsp mixed spice (see recipe for mixed spice in notes)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2/3 cup (175ml) of milk
- 1/2 cup (100g) chopped candied cherries
- 1/2 cup (100g) chopped candied ginger
- 1 cup (130g) icing sugar
- milk or lemon juice to thin
- chopped candied ginger to decorate
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a ring shaped cake tin, or a medium sized Bundt pan. Set aside. (A medium sized Bundt pan will hold up to 10 cups of batter whereas a larger one will hold up to 12)
- Cream together the butter, sugar and treacle until light and fluffy. Beat in the egg. (Make sure all of the ingredients are thoroughly amalgamated.)
- Sift together the dry ingredients. Add to the creamed mixture alternately with the milk, beginning and ending with dry. (DO NOT OVER MIX)
- Fold in the cherries and ginger. Spoon into the prepared baking pan. (Smooth the top over.)
- Bake for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
- Once completely cold, place onto a plate, Whisk together the icing sugar and enough milk to make a drizzle icing. Drizzle this over top of the cake and decorate with more candied ginger if desired. (Totally optional but very nice.)
Ginger Ring Cake
This is lovely and moist and just spicy enough! I love that it has glace cherries and candied ginger in it. That makes it all the more delicious!
Ingredients
- 7 TBS (100g) of butter, softened
- 2/3 cup (125g) of golden caster sugar
- 1/3 cup (100g) Molasses or dark treacle
- 1 large egg
- 1 1/2 cups (225g) self raising flour
- 3 tsp powdered ginger
- 1 1/2 tsp mixed spice (see recipe for mixed spice in notes)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2/3 cup (175ml) of milk
- 1/2 cup (100g) chopped candied cherries
- 1/2 cup (100g) chopped candied ginger
- 1 cup (130g) icing sugar
- milk or lemon juice to thin
- chopped candied ginger to decorate
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a ring shaped cake tin, or a medium sized bundt pan. Set aside.
- Cream together the butter, sugar and treacle until light and fluffy. Beat in the egg.
- Sift together the dry ingredients. Add to the creamed mixture alternately with the milk, beginning and ending with dry.
- Fold in the cherries and ginger. Spoon into the prepared baking pan.
- Bake for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
- Once completely cold, place onto a plate, Whisk together the icing sugar and enough milk to make a drizzle icing. Drizzle this over top of the cake and decorate with more candied ginger if desired.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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