Turkey and Biscuit Bake

Turkey and Biscuit Bake
© Diana Rattray
Ratings (6)
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
1066 Calories
57g Fat
36g Carbs
99g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 1066
% Daily Value*
Total Fat 57g 73%
Saturated Fat 25g 124%
Cholesterol 379mg 126%
Sodium 1570mg 68%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 17%
Protein 99g
Calcium 382mg 29%
*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.

Ingredients

  • For the Turkey
  • 6 tablespoons butter
  • 1 medium onion (chopped)
  • 1/3 cup all-purpose flour
  • 2 teaspoons bouillon cube (chicken, granules or base)
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon ground black pepper
  • 2 cups milk
  • 3 cups cooked turkey meat (diced)
  • 2 cups 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 butter
  • 3/4 cup​ buttermilk
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon butter (melted, for brushing the tops of the biscuits)

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Make the Turkey

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

  2. Lightly grease a 2-quart casserole dish.

  3. Melt the 6 tablespoons of butter in a large saucepan over medium heat. Add the onions and cook, stirring, until tender.

  4. Stir in the flour, bouillon, poultry seasoning, and pepper. Cook, stirring, until the mixture is blended and bubbly.

  5. Gradually add the milk; cook, stirring, until the sauce mixture is thickened and bubbly.

  6. Stir in the diced cooked turkey and the vegetables. Cook, stirring occasionally, until the mixture is bubbly, about 5 minutes.

  7. Spoon the turkey mixture into the prepared 2-quart baking dish.

Make the 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 butter into the dry ingredients until the mixture resembles coarse meal.

  3. Add the buttermilk and stir just until the mixture is moistened and the dough begins to hold together.

  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.

  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.

  6. Arrange the biscuits over the filling in the casserole and brush with melted butter.

  7. Bake for 18 to 25 minutes, until the biscuits are golden brown and the casserole is bubbly.

  8. Serve and enjoy!

Tips

  • 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.