Turkey Leftover Recipe Idea: Creamy Biscuit Topped Turkey and Vegetable Casserole

We always have turkey leftovers during the holidays. I generally roast at least three turkeys between November and January for various holiday gathering and events. A lot of my leftover turkey finds its way to the freezer and into casseroles or other comfort food dishes. This biscuit topped turkey casserole recipe is one that I make a few times each year instead of a traditional turkey potpie with crusts.  The girls prefer this version and leftovers pack really well for lunches.

Ingredients for Creamy Biscuit Topped Turkey and Vegetable Casserole

2 tsp.  Butter

2 tsp.  Olive Oil

½ c. Yellow Onion, Chopped

½ c. Celery, Chopped

½ c. Carrots, Chopped

2 Tbsp. Butter, Melted

2 Tbsp. Flour

¼ tsp. Garlic Powder

½ tsp. Salt or Salt Substitute

¼ tsp. Black Pepper

½ tsp. Poultry Seasoning

1 c. Milk (Reduced Fat works fine)

2 c. Chicken, Turkey or Vegetable Broth (or a combination)

2 c. Shredded, Leftover Turkey or Chicken, Cooked

1 16 oz. Pkg. Frozen Mixed Vegetables

1 Pkg. Refrigerator Bisuits (Larger biscuits work best)

Instructions for Creamy Biscuit Topped Turkey and Vegetable Casserole

Preheat the oven and prepare the baking dish.  Preheat the oven to 350F and lightly spray a 13x9 rectangular casserole dish with cooking spray.

Saute the fresh vegetables.  Heat two 2 tsp. each of butter and olive oil in a sauté pan.  Add the fresh, chopped onions, celery and carrots.  Saute until crisp tender.

Prepare the casserole sauce.  Melt two tbsp. of butter in a large saucepan.  Stir in flour and spices.  Cook and stir for just a minute or two until lightly browned.  Add one cup of broth to the flour mixture and whisk.  Continue to heat and stir until the flour is dissolved and the broth mixture lightly thickens.  Add the second cup of broth.  Again, stir over medium heat until the mixture begins to slightly thicken.  Add the milk and continue to heat and stir until the sauce thickens slightly again.

Build the creamy turkey and vegetable casserole.  Into the saucepan—or into a large mixing bowl if the pan is not large enough—add the turkey and both the sautéed and the frozen vegetables.  Stir the mixture until well combined.  Pour the turkey mixture into a prepared 11x9 rectangular baking dish.  Top with the refrigerated biscuits—leaving just a little space between each biscuit.  Cover with aluminum foil and bake for 30 minutes.  Remove the foil and return to oven for an additional 5-8 minutes or until biscuits are golden brown.

Serve.  We serve the casserole filling from beneath each biscuit as a serving with a green salad. 
 

Enjoy!  

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