Description
Six servings of leftover turkey casserole under six drop biscuits.
Ingredients
Scale
- 5 tablespoons Unsalted butter
- 1 medium onion Yellow onion, diced
- 2 cups Frozen peas and carrots
- 2 cups All-purpose flour
- 2 cups Low-sodium chicken broth
- 1/2 cup Whole milk
- 3 cups Cooked leftover turkey, diced
- 1/2 teaspoon Dried thyme
- 2 teaspoons Baking powder
- 3/4 teaspoon Fine salt
- 3/4 cup Cold buttermilk
Instructions
- Heat oven to 400°F. In a 10-inch oven-safe skillet melt 2 tbsp butter, soften diced onion about five minutes and add 2 cups frozen peas and carrots. Stir in 1/4 cup flour and cook one minute.
- Whisk in 2 cups broth and 1/2 cup milk, simmer until lightly thickened, then fold in 3 cups already-cooked turkey, 1/2 tsp thyme and 1/4 tsp salt.
- For biscuits whisk remaining 1 3/4 cups flour, 2 tsp baking powder and 1/2 tsp salt. Rub in remaining 3 tbsp cold butter, fold in 3/4 cup cold buttermilk, and drop six mounds onto hot filling.
- Bake approximately 25 minutes until biscuits are browned and cooked through and the casserole center with reheated turkey reaches 165°F. Rest ten minutes and serve one biscuit with each sixth of filling.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 15-minute stovetop filling, 25-minute oven bake and ten-minute rest; oven preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Serving Size: One sixth of casserole and one biscuit