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Turkey and Biscuits Casserole with Lemon and Dill Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 87 reviews
  • Author: Lauren
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Total Time: 1 hr 20 min
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Description

This Turkey and Biscuits Casserole with Lemon and Dill is a comforting and flavorful dish perfect for using leftover turkey. It features a creamy casserole filling made with cooked turkey, fresh vegetables, fragrant dill, and bright lemon zest and juice, all topped with tender homemade dill biscuits. The dish is baked to golden perfection, offering a satisfying combination of savory and fresh flavors in every bite.

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 large cloves 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

Instructions

  1. Prepare the Filling: In a large skillet or saucepan, melt 4 tablespoons of the unsalted butter over medium heat. Add the chopped yellow onion, peeled and chopped carrot, and chopped celery. Sauté the vegetables until they soften and the onion becomes translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
  2. Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables and stir constantly for about 2 minutes to cook the flour and form a roux. Gradually whisk in the low sodium chicken broth and whole milk to the roux, making sure to avoid lumps.
  3. Season and Thicken the Sauce: Add the dry mustard, Dijon mustard, kosher salt, and freshly ground black pepper to the sauce mixture. Continue cooking and stirring until the sauce thickens, approximately 5-8 minutes. Stir in grated Parmesan cheese until melted and incorporated.
  4. Add Flavor and Protein: Remove the pan from heat and stir in the chopped fresh dill, lemon zest, freshly squeezed lemon juice, cubed cooked turkey, and frozen peas. Mix gently to combine the filling evenly. Adjust seasoning with additional salt if needed.
  5. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  6. Prepare the Biscuits Dough: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, kosher salt, and minced fresh dill. Cut the chilled and diced unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  7. Add Milk to Form Dough: Pour in the milk and stir just until the dough comes together. Avoid overmixing to keep the biscuits tender.
  8. Assemble the Casserole: Spread the turkey filling evenly in a baking dish. Drop spoonfuls of the biscuit dough evenly over the surface of the casserole, covering the filling as much as possible.
  9. Bake Until Golden: Place the assembled casserole in the preheated oven and bake for 30-35 minutes or until the biscuits are golden brown and cooked through, and the filling is bubbly.
  10. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This allows the filling to set slightly and makes it easier to portion. Enjoy this comforting dish warm.

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 casserole is a great way to use up leftover turkey and vegetables.
  • Using fresh dill and lemon zest brightens the rich and creamy flavors of the casserole.
  • If you prefer, substitute milk with a lactose-free alternative to make it suitable for low lactose diets.
  • You can add extra vegetables such as mushrooms or green beans for more texture and flavor.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.

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

Find it online: https://tastyrates.com/turkey-and-biscuits-casserole-with-lemon-and-dill-recipe/