Description
This Turkey and Biscuits Casserole with Lemon and Dill is a comforting, flavorful dish perfect for using leftover turkey. The savory turkey casserole filling is enriched with fresh dill, lemon zest, and Dijon mustard, creating a bright and herbaceous flavor profile. Topped with fluffy, herb-infused biscuits, this one-pot meal is ideal for family dinners or holiday leftovers.
Ingredients
Scale
For the Turkey Casserole Filling:
- 5 tbsp. Unsalted Butter, Divided
- 1 cup Chopped Yellow Onion
- 1 cup Peeled and Chopped Carrot
- 1 cup Chopped Celery
- 3 large Garlic Cloves, Minced
- 1/3 cup All-purpose Flour
- 1/3 cup Low Sodium Chicken Broth
- 2 cups 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 cup Grated Parmesan Cheese
- 2 tbsp Chopped Fresh Dill
- 1 whole Lemon, Zested
- 2 tbsp Freshly Squeezed Lemon Juice
- 4 cups Cubed Cooked Turkey
- 1 cup Frozen Peas
For the Biscuits:
- 1 cup All-purpose Flour
- 1 tbsp Sugar
- 2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1 tsp Minced Fresh Dill
- 1/3 cup Milk
- 3 tbsp Unsalted Butter, Chilled and Diced
Instructions
- Prepare the Filling: In a large skillet or saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion, carrot, celery, and minced garlic. Sauté until vegetables are tender and fragrant, about 6-8 minutes.
- Make the Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for about 2 minutes to cook the flour and form a roux. This will thicken your sauce.
- Add Liquids and Seasonings: Gradually whisk in the low sodium chicken broth and whole milk. Continue to whisk until the mixture thickens and becomes creamy, about 5 minutes. Stir in dry mustard, Dijon mustard, kosher salt, freshly ground black pepper, and grated Parmesan cheese until well combined.
- Add Herbs, Lemon, Turkey, and Peas: Stir in chopped fresh dill, lemon zest, freshly squeezed lemon juice, cubed cooked turkey, and frozen peas. Mix well to combine all ingredients. Remove from heat.
- Prepare Biscuit Dough: In a medium bowl, whisk together all-purpose flour, sugar, baking powder, kosher salt, and minced fresh dill. Add the milk and diced chilled unsalted butter. Use a pastry cutter or fork to blend until the mixture forms a soft dough. Be careful not to overmix.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Transfer the turkey filling to a greased 9×13 inch baking dish. Drop spoonfuls of biscuit dough evenly over the top of the filling.
- Bake: Place the casserole in the preheated oven and bake for about 30-40 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges.
- Serve: Remove from the oven and allow it to cool slightly before serving. Enjoy this hearty and comforting casserole with a fresh side salad or steamed vegetables.
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 helps make delicious use of those leftovers.
- You can substitute frozen peas with fresh peas when in season for extra sweetness.
- For a richer biscuit topping, brush the biscuits with melted butter before baking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
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
