Turkey and Biscuit Bake

Turkey and biscuit bake

The Spruce Eats/Julia Hartbeck

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Yield: 1 casserole
Nutrition Facts (per serving)
586 Calories
30g Fat
49g Carbs
30g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 586
% Daily Value*
Total Fat 30g 39%
Saturated Fat 18g 89%
Cholesterol 142mg 47%
Sodium 1058mg 46%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 30g
Vitamin C 17mg 87%
Calcium 292mg 22%
Iron 4mg 20%
Potassium 516mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty, flavorful casserole is a great way to enjoy that leftover turkey or use diced chicken for this recipe. A rotisserie chicken would be a great choice as well. The homemade biscuits are a snap to prepare, but feel free to use purchased frozen biscuits to top this casserole.

Add a Caesar salad, simple tossed green salad, or serve the casserole with sliced fresh tomatoes for a fabulous everyday family dinner.


For the Turkey

  • 6 tablespoons (3 ounces) unsalted butter

  • 1 medium onion, chopped

  • 1/3 cup all-purpose flour

  • 2 teaspoons chicken bouillon cube, granules, or base

  • 1/4 teaspoon poultry seasoning

  • 1/8 teaspoon freshly ground black pepper

  • 2 cups milk

  • 3 cups diced cooked turkey meat

  • 2 cups frozen mixed vegetables, thawed

For the Biscuits

  • 2 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 teaspoon sugar

  • 6 tablespoons (3 ounces) unsalted butter

  • 3/4 cup buttermilk

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon unsalted butter, melted, for brushing the tops of the biscuits

Steps to Make It

Make the Turkey

  1. Gather the ingredients and preheat the oven to 375 F.

    Ingredients for turkey and biscuits
    The Spruce Eats/Julia Hartbeck
  2. Lightly grease a 2-quart casserole dish.

    Lightly grease pan
    The Spruce Eats/Julia Hartbeck
  3. Melt the 6 tablespoons of butter in a large saucepan over medium heat. Add the onions and cook, stirring, until tender.

    Melt the butter
    The Spruce Eats/Julia Hartbeck
  4. Stir in the flour, bouillon, poultry seasoning, and pepper. Cook, stirring, until the mixture is blended and bubbly.

    Stir in
    The Spruce Eats/Julia Hartbeck
  5. Gradually add the milk; cook, stirring, until the sauce mixture is thickened and bubbly.

    The Spruce Eats/Julia Hartbeck
  6. Stir in the diced cooked turkey and the vegetables. Cook, stirring occasionally, until the mixture is bubbly, about 5 minutes.

    Stir in turkey
    The Spruce Eats/Julia Hartbeck
  7. Spoon the turkey mixture into the prepared 2-quart baking dish.

    Spoon into baking dish
    The Spruce Eats/Julia Hartbeck

Make the Biscuits

  1. In a medium bowl, combine the flour, baking powder, soda, salt, and sugar; whisk to blend dry ingredients thoroughly.

    The Spruce Eats/Julia Hartbeck
  2. With a pastry blender or fingers, work the butter into the dry ingredients until the mixture resembles coarse meal.

    Work the butter
    The Spruce Eats/Julia Hartbeck
  3. Add the buttermilk and stir just until the mixture is moistened and the dough begins to hold together.

    Add buttermilk
    The Spruce Eats/Julia Hartbeck
  4. Turn out onto a lightly floured surface and knead just a few times, until a cohesive dough has formed. If necessary, work in a little more flour or buttermilk.

    Turn out
    The Spruce Eats/Julia Hartbeck
  5. Don't overwork the dough or the biscuits will be tough. Pat the dough into a circle about 3/4-inch thick and cut out with round biscuit cutters.

    Don't overwork the dough
    The Spruce Eats/Julia Hartbeck
  6. Arrange the biscuits over the filling in the casserole and brush with melted butter.

    Arrange biscuits
    The Spruce Eats/Julia Hartbeck
  7. Bake for 18 to 25 minutes, until the biscuits are golden brown and the casserole is bubbly.

    The Spruce Eats/Julia Hartbeck
  8. Serve and enjoy.

    The Spruce Eats/Julia Hartbeck


  • If you don't have a poultry seasoning blend, use about 1/4 teaspoon of dried leaf marjoram and 1/8 teaspoon of ground thyme.
  • Pinched for time? Use purchased frozen biscuits to top this delicious casserole.