Turkey and Biscuits Casserole with Lemon and Dill
Yield: 8 servings
If you like turkey or chicken pot pie, you will LOVE this Turkey and Biscuits Casserole with Lemon and Dill! It's a quick and easy leftover turkey casserole, perfect for the day after Thanksgiving!
Ingredients
For the Turkey Casserole Filling
- 5 tbsp. Unsalted Butter Divided
- 1 c. Chopped Yellow Onion
- 1 c. Peeled And Chopped Carrot
- 1 c. Chopped Celery
- 3 cloves Large Garlic, Minced
- ⅓ c. All-purpose Flour
- ⅓ c. Low Sodium Chicken Broth
- 2 c. Whole Milk
- 1 tsp. Dry Mustard
- 1 tsp. Dijon Mustard
- 1 tsp. Kosher Salt Or More To Taste
- ¼ tsp. Freshly Ground Black Pepper
- ¼ c. Grated Parmesan Cheese
- 2 tbsp. Chopped Fresh Dill
- 1 whole Lemon Zested
- 2 tbsp. Freshly Squeezed Lemon Juice
- 4 c. Cubed Cooked Turkey
- 1 c. Frozen Peas
For the Biscuits
- 1 c. All-purpose Flour
- 1 tbsp. Sugar
- 2 tsp. Baking Powder
- ¼ tsp. Kosher Salt
- 1 whole Lemon Zested
- 1 tsp. Minced Fresh Dill
- ⅓ c. Milk
- 3 tbsp. Unsalted Butter Chilled And Diced
Instructions
- For the Turkey Casserole Filling
- Heat a large skillet with tall sides (my skillet is 12 inches in diameter) over medium heat. Add 3 tablespoons of the butter. Once butter is melted, add the onions, carrots, and celery. Cook for 5 minutes, stirring periodically. Stir in the garlic and cook for another 4 or 5 minutes, or until the vegetables are nicely softened.
- Now slide everything in the skillet to one side. Add remaining 2 tablespoons of butter to empty side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works great here!). Draw in as much butter and vegetable juices as you can, into the flour. The mixture will be thick. Cook for a minute or two, until the mixture is slightly browned and fragrant.
- Slowly pour the chicken broth over the flour mixture, whisking all the while to smooth out the flour. Then slowly pour in the milk, whisking to incorporate until completely smooth. Now bring the entire contents of the skillet together, folding and stirring to incorporate. Stir in dry mustard, Dijon mustard, salt, and pepper. Cook until thickened, about 8 to 10 minutes, stirring occasionally. Then stir in the Parmesan and give the mixture a taste test, adding more salt and pepper if needed. Add the dill, lemon zest and juice, turkey, and peas, and fold to incorporate. Transfer turkey casserole filling to a 9 x 9 inch dish with tall sides, or something of similar size. Level mixture out in the pan.
For the Biscuits- Preheat oven to 375°F.
- In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and dill. With a rigid pastry blender or a couple forks, cut the butter into the dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over mix. Dough will be very thick.
- Drop biscuit dough by nine rounded tablespoonfuls onto the turkey casserole filling. Bake, uncovered, for about 35 minutes, or until filling is hot and bubbling and the biscuits are beautifully browned. Let sit for a couple minutes before serving.
Nutrition Information:
Serving: 1 Calories: 409kcal Carbohydrates: 30g Protein: 27g Fat: 20g Saturated Fat: 10g Polyunsaturated Fat: 8g Cholesterol: 113mg Sodium: 537mg Fiber: 3g Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.