This turkey and biscuit casserole is a complete transformation of leftover turkey, and a welcomed and unpretentious one at that. Serve with a green salad and chilled white Burgundy.
Ingredients
- 3 tablespoons avocado oil or organic canola oil, divided
- 2 cups diced onion
- 1½ cups diced carrots
- 1½ cups chopped celery
- 3 cloves garlic, minced
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground pepper
- 1¼ cups all-purpose flour, divided
- 3 cups reduced-sodium chicken broth
- 3 cups shredded or diced cooked turkey
- 1 cup frozen peas
- 2 tablespoons chopped mixed fresh herbs, such as sage, parsley, thyme and/or chives, divided
- 1 cup white whole-wheat flour, or whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1 cup buttermilk
Instructions
Preheat oven to 400 degress. Coat a 9-by-13 inch baking dish with cooking spray.
Make Filling
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. Stir in broth and bring to a simmer, stirring often. Stir in turkey, peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the turkey mixture to the prepared baking dish.
Make Topping
Whisk the remaining 1 cup all-purpose flour, white whole-wheat flour, baking powder, baking soda and the remaining . 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.
Assemble and Bake
Drop dough by the spoonful over the turkey mixture. Transfer pan to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes. Cool slightly before serving.
