Turkey Drop Biscuit Casserole With The Flavors Of Lemon And Dill

Turkey and biscuit casserole with lemon and dill has become one of my favorite comfort foods. The dish is easy to make, full of flavor, and really warms your soul. Will you be making this casserole anytime soon? If so, please let me know how it turns out in the comments. I always enjoy hearing from you guys and gals!

I am a huge fan of pot pie and this casserole really hit the spot. Plus, the addition of lemon and dill gave it a unique flavor that I won’t soon forget.

 

Ingredients

FOR THE TURKEY CASSEROLE FILLING:

5 Tablespoons Land O Lakes  Unsalted Butter, Divided

1 cup Chopped Yellow Onion

1 cup Peeled And Chopped Carrot

1 cup Chopped Celery

3 cloves (Large) Garlic, Minced

1/3 cup Gold Medal All-purpose Flour

1/3 cup College Inn Low Sodium Chicken Broth

2 cups TruMoo Whole Milk

1 teaspoon McCormick Dry Mustard

1 teaspoon Grey Poupon Dijon Mustard

1 teaspoon Morton Kosher Salt, Or More to Taste

1/4 teaspoon Freshly Ground Black Pepper

1/4 cup Kraft Grated Parmesan Cheese

2 Tablespoons Chopped Fresh Dill

1 whole Lemon, Zested

2 Tablespoons Freshly Squeezed Lemon Juice

4 cups Cubed Cooked Butterball Turkey

1 cup Green Giant Frozen Peas

FOR THE BISCUITS:

1 cup All-purpose Flour

1 Tablespoon Domino Sugar

2 teaspoons Clabber Girl Baking Powder

1/4 teaspoon Morton Kosher Salt

1 whole Lemon, Zested

1 teaspoon Minced Fresh Dill

1/3 cup Milk

3 Tablespoons Unsalted Butter, Chilled And Diced

Instructions

For the turkey casserole filling:
Heat a large skillet with tall sides (my skillet is 12 inches in diameter) over medium heat. Add 3 tablespoons of the butter. Once butter is melted, add the onions, carrots, and celery. Cook for 5 minutes, stirring periodically. Stir in the garlic and cook for another 4 or 5 minutes, or until the vegetables are nicely softened.

Now slide everything in the skillet to one side. Add remaining 2 tablespoons of butter to empty side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works great here!). Draw in as much butter and vegetable juices as you can, into the flour. The mixture will be thick. Cook for a minute or two, until the mixture is slightly browned and fragrant.

Slowly pour the chicken broth over the flour mixture, whisking all the while to smooth out the flour. Then slowly pour in the milk, whisking to incorporate until completely smooth. Now bring the entire contents of the skillet together, folding and stirring to incorporate. Stir in dry mustard, Dijon mustard, salt, and pepper. Cook until thickened, about 8 to 10 minutes, stirring occasionally. Then stir in the Parmesan and give the mixture a taste test, adding more salt and pepper if needed. Add the dill, lemon zest and juice, turkey, and peas, and fold to incorporate. Transfer turkey casserole filling to a 9 x 9 inch dish with tall sides, or something of similar size. Level mixture out in the pan.

For the biscuits:
Preheat oven to 375°F.

In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and dill. With a rigid pastry blender or a couple forks, cut the butter into the dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over mix. Dough will be very thick.

Drop biscuit dough by nine rounded tablespoonfuls onto the turkey casserole filling. Bake, uncovered, for about 35 minutes, or until filling is hot and bubbling and the biscuits are beautifully browned. Let sit for a couple minutes before serving.

 

 

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Quick Tip: Don’t know what to bring to your family’s Thanksgiving Dinner? Bring this turkey and biscuit casserole!

Thank you Food Network for this great photo.