Description

This comforting Turkey and Biscuits Casserole combines tender cooked turkey with a creamy lemon and dill-infused vegetable filling, topped with fluffy homemade dill biscuits. Perfect for using up leftover turkey, this casserole delivers bright, fresh flavors with the zest and juice of lemon and the herbal aroma of dill, making it a delicious family-friendly meal that bakes to golden perfection.

Ingredients

Scale

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
1/3 c. All-purpose Flour
1/3 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
1/4 tsp. Freshly Ground Black Pepper
1/4 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
1/4 tsp. Kosher Salt
1 tsp. Minced Fresh Dill
1/3 c. Milk
3 tbsp. Unsalted Butter, Chilled And Diced

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Instructions

Prepare the Filling: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add chopped yellow onion, carrot, and celery, and sauté until vegetables are tender, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
Make the Roux: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook this mixture for about 2 minutes to remove the raw flour taste.
Add Liquids and Seasonings: Gradually whisk in the low sodium chicken broth and whole milk, ensuring no lumps form. Stir in dry mustard, Dijon mustard, kosher salt, and freshly ground black pepper. Bring the mixture to a simmer and let it thicken while stirring regularly, about 5 minutes.
Finish the Filling: Remove the skillet from heat, then stir in grated Parmesan cheese, chopped fresh dill, lemon zest, and freshly squeezed lemon juice. Fold in the cubed cooked turkey and frozen peas until everything is well combined.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish or similar sized baking dish.
Prepare the Biscuit Dough: In a medium bowl, whisk together all-purpose flour, sugar, baking powder, kosher salt, and minced fresh dill. Cut in the chilled diced butter with a pastry cutter or your fingers until mixture resembles coarse crumbs. Add milk and stir until just combined to form a soft dough.
Assemble Casserole: Transfer the turkey filling to the prepared baking dish and spread evenly. Drop spoonfuls of biscuit dough evenly over the top, covering the filling as much as possible but leaving some gaps.
Bake the Casserole: Place the casserole in the preheated oven and bake for 25 to 30 minutes or until the biscuits are golden brown and cooked through and the filling is bubbling.
Serve: Let the casserole cool for a few minutes before serving. Enjoy warm for a hearty, comforting meal.

Notes

When you’re in charge of the turkey for Thanksgiving dinner, do you pick out a bird that is bigger than you actually need? This recipe is perfect for using up leftover turkey.
Fresh dill and lemon brighten the rich, savory filling with a fresh twist.
For a crispier biscuit topping, brush biscuits with melted butter before baking.
You can substitute frozen peas with fresh peas or other vegetables like green beans or corn if desired.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 9 g
Sodium: 594 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 112 mg