Description
This Turkey and Biscuits Casserole with Lemon and Dill is a comforting, flavorful dish perfect for using leftover turkey. The creamy turkey filling is infused with fresh dill and bright lemon zest and juice, topped with tender homemade dill biscuits for a delightful twist on a classic casserole.
Ingredients
Scale
Turkey Casserole Filling
- 5 tbsp. Unsalted Butter, Divided
- 1 c. Chopped Yellow Onion
- 1 c. Peeled And Chopped Carrot
- 1 c. Chopped Celery
- 3 cloves (Large) 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
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
- Prepare the Filling: In a large skillet or saucepan, melt 3 tablespoons of the butter over medium heat. Add the chopped yellow onion, carrot, and celery and sauté until the vegetables are tender, about 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Create the Roux: Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook the flour without browning it, which will thicken the casserole filling.
- Add Liquids and Seasonings: Gradually whisk in the low sodium chicken broth and whole milk until smooth. Stir in the dry mustard, Dijon mustard, kosher salt, freshly ground black pepper, grated Parmesan cheese, chopped fresh dill, lemon zest, and lemon juice. Cook and stir until the mixture thickens and bubbles gently, about 5 minutes.
- Combine Turkey and Peas: Remove the filling from heat, then stir in the cubed cooked turkey and frozen peas. Adjust seasoning with additional salt if needed.
- Prepare the Biscuits Dough: In a separate bowl, whisk together the flour, sugar, baking powder, kosher salt, and minced fresh dill. Cut in the chilled diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Transfer the turkey filling to a large casserole dish, spreading it evenly. Drop spoonfuls of biscuit dough over the top of the filling, covering the surface as much as possible.
- Bake: Bake uncovered in the preheated oven until the biscuits are golden brown and cooked through, about 30 to 35 minutes. The filling should be bubbling around the edges.
- Serve: Allow the casserole to cool for a few minutes before serving to let it set slightly. Serve warm for a hearty and comforting meal.
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 is great for using up leftover turkey.
- The lemon zest and juice add a fresh brightness to the creamy casserole that balances the richness of the butter and cheese.
- Fresh dill can be substituted with dried dill if necessary, but fresh dill provides the best flavor.
- Use chilled butter for the biscuits to ensure they turn out flaky and tender.
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
