Turkey and Biscuit Bake Recipe

Turkey and Biscuit Bake
© Diana Rattray
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: Serves 6
Ratings (6)

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.

What You'll Need

  • 6 tablespoons butter
  • 1 medium onion (chopped)
  • 1/3 cup flour (all-purpose)
  • 2 teaspoons bouillon cube (chicken, granules or base)
  • 1/4 teaspoon   seasoning (poultry seasoning*)
  • 1/8 teaspoon black pepper (ground)
  • 2 cups milk
  • 3 cups turkey meat (diced cooked turkey, or use diced cooked chicken)
  • 2 cups mixed vegetables (frozen peas and carrots or mixed vegetables, thawed)
  • Homemade Parsley Biscuits:
  • 2 cups flour (all-purpose)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons butter
  • 3/4 cup​ buttermilk
  • 2 tablespoons parsley (fresh, chopped)
  • 1 tablespoon butter (melted, for brushing the tops of the biscuits)

How to Make It

  1. Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
  2. Melt the 6 tablespoons of butter in a large saucepan over medium heat. Add the onions and cook, stirring, until tender. Stir in the flour, bouillon granules or base, poultry seasoning, and pepper. Cook, stirring, until the mixture is blended and bubbly. Gradually add the milk; cook, stirring, until the sauce mixture is thickened and bubbly. Stir in the diced cooked turkey and the vegetables. Cook, stirring occasionally, until the mixture is bubbly, about 5 minutes. Spoon the turkey mixture into the prepared 2-quart baking dish.

    Homemade Biscuits

    1. In a medium bowl, combine the flour, baking powder, soda, salt, and sugar; whisk to blend dry ingredients thoroughly.
    2. With a pastry blender or fingers, work the 6 tablespoons of butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until the mixture is moistened and the dough begins to hold together.
    3. 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.
    4. 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.
    5. Arrange the biscuits over the filling in the casserole and brush with melted butter.
    6. Bake for 18 to 25 minutes, until the biscuits are golden brown and the casserole is bubbly.

    *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.

    Time-saving tip: If you're pinched for time, use purchased frozen biscuits to top this delicious casserole.

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    Nutritional Guidelines (per serving)
    Calories 1066
    Total Fat 57 g
    Saturated Fat 25 g
    Unsaturated Fat 18 g
    Cholesterol 379 mg
    Sodium 1,570 mg
    Carbohydrates 36 g
    Dietary Fiber 5 g
    Protein 99 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)