Turkey and Biscuit Casserole

Turkey and Biscuit Casserole takes about 1 hour and 30 minutes from beginning to end. This gluten free, lacto ovo vegetarian, primal, and whole 30 recipe serves 8 and costs 19 cents per serving. This side dish has 35 calories, 1g of protein, and 1g of fat per serving. Winter will be even more special with this recipe. A few people made this recipe, and 11 would say it hit the spot. This recipe from Healthy Seasonal Recipes requires buttermilk, fresh mixed herbs, onion, and pepper. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is solid. Similar recipes are Turkey Sausage Biscuit Casserole, Home-Style Turkey and Biscuit Casserole, and Turkey and Biscuit Turnovers.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Heat 2 tablespoons oil in a large saucepan over medium heat.  Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat. Add broth and bring to a boil, stirring often. Stir in turkey (or chicken), peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the turkey mixture to the prepared baking dish. Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl.  Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms.  Drop by spoonfuls over the turkey mixture. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes.

 

Step by step:

1. Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.

2. Heat 2 tablespoons oil in a large saucepan over medium heat. 

3. Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat.

4. Add broth and bring to a boil, stirring often. Stir in turkey (or chicken), peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often.

5. Transfer the turkey mixture to the prepared baking dish.

6. Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl. 

7. Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl.

8. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms.  Drop by spoonfuls over the turkey mixture.

9. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes.

Nutrition Information:

covered percent of daily need