Wednesday, April 20, 2011

Turkey and Biscuit Casserole

I've been trying to cook with turkey more often, so when I find an interesting recipe with turkey I usually go for it.  This is a twist on the classic comfort food; chicken and biscuits, except it's way better for you!  Plenty of vegetables and the biscuits are made with light buttermilk instead of butter.  I cut this in half and still had around four meals.  I was hesitant on if the biscuits would hold up well for leftovers, and was pleasantly surprised when they still tasted great a couple days later!
I had previously been using ground turkey, but the recipe called for diced turkey so I found turkey tenderloins.  There are two in this package, and I only ended up using one.  I really liked cooking with the turkey tenderloins, seemed very similar to chicken breasts. 
I've been getting a little frustrated with buying herbs.  I'm usually cooking for one or two people, so if I buy a whole bunch (which is how they come) I end up throwing at least half away because they go bad before I can use them.  I found this at the grocery store and it's solved that issue for me.  It's an Italian herb blend, although there were a couple different kinds, and you just keep it in your fridge and it has a life much longer than true fresh herbs.  Sometimes you gotta make do!
  I  cut up the turkey into bite size pieces, and cooked them quickly over the stove.  Dice all your veggies before hand; celery, carrots, onion and mince garlic.
You'll also need around 1 cup (for full recipe size) of frozen peas.
Start by heating two tablespoons of olive oil in a large pan over medium heat.  Add onion, carrots, celery, garlic, salt and pepper to taste.  Cook, stirring occasionally, until the vegetables are softened and starting to brown, around 10 minutes. 
Sprinkle 1/4 cup of all purpose flour over the mixture and stir to coat.  Add broth and bring to a boil, stirring often.
Stir in turkey, peas and your herbs and return to a simmer, stirring often.  Transfer to a prepared baking dish.
Whisk the remaining 1 cup of flour, whole wheat flour, baking powder, baking soda and remaining 1/2 teaspoon salt in a medium bowl.  Whisk egg, buttermilk, 1 tablespoon of canola oil and remaining herbs in a large bowl.  Add the flour mixture to the buttermilk mixture and stir until a shaggy dough forms.
Drop by spoonfuls over the turkey mixture.  Transfer to the oven and bake at 400 degrees F until the biscuits are puffed and golden and sauce is bubbling, around 25 minutes.
This was a very hearty meal and very filling.  I know I've said it before but one more time for you non-believers, you can't tell that the meat is low fat turkey!  The biscuits were a great addition and tasted amazing mixed in with the veggies and broth.  I made this meal on a week night, and although chopping all the veggies took a little while, this is easily a week night meal.  Enjoy!

Turkey and Biscuit Casserole
*makes 8 servings
3 tablespoons canola oil, divided
2 cups diced onion
1 1/2 cup diced carrots
1 1/2 cups chopped celery
3 cloves garlic, minced
1 teaspoon salt, divided
1/2 teaspoon ground pepper
1 1/4 cup all purpose flour, divided
3 cups reduced sodium chicken broth
3 cups diced cook turkey
1 cup frozen peas
2 tablespoons fresh herbs (sage, parsley, thyme, chives) divided
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup buttermilk

Preheat oven to 400 degrees F. 
Coat a 9x13 inch baking dish with cooking spray.
Heat two tablespoons of oil in a large saucepan over medium heat.
Add onion, carrots, celery, garlic and 3/4 teaspoon salt and pepper.
Cook, stirring occasionally, until vegetables are softened, around 10 minutes.
Sprinkle 1/4 cup of all purpose flour over the vegetable mixture and stir to coat.
Add broth and bring to a boil, stirring often.
Stir in turkey, peas and 1 tablespoon plus 1 teaspoon of herbs.
Return to a simmer, stirring often.
Transfer the mixture into the prepared dish.
Whisk remaining 1 cup all purpose flour, whole wheat flour, baking powder, baking soda, and remaining salt in a medium bowl.
Whisk egg, buttermilk, the remaining oil and remaining 2 teaspoons of 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 sauce is bubbling, around 25 minutes.
Serve hot!


  1. I just saw that italian herb blend in the store yesterday when I bought thyme for a chicken pot pie! I have the same problem with herbs and might make the switch for all of my quick dinners!

  2. It works really well, I can't tell a difference in taste. Plus it's awesome that it doesn't go bad for a while! Try it out and let me know what you think. Thanks for stopping by!

  3. I have a similar recipe for chicken pot pie that reminds me of childhood. A lot of the same ingredients. Holler if you're interested.

  4. Pass it along girl!! I made the cupcake recipe you told me about a few months ago. Post will be up tomorrow, make sure you take a look :)