Turkey and Biscuits Casserole with Lemon and Dill
"When you’re in charge of the turkey for Thanksgiving dinner, do you pick out a bird that is bigger than you actually need? Or, when you’re not in charge of the turkey for Thanksgiving, do you buy one anyway?..."
INGREDIENTS
•
FOR THE TURKEY CASSEROLE FILLING:
•
5 tbsp. Unsalted Butter, Divided
•
1 c. Chopped Yellow Onion
•
1 c. Peeled And Chopped Carrot
•
1 c. Chopped Celery
•
3 cloves (Large) Garlic, Minced
•
1/3 c. All-purpose Flour
•
1/3 c. Low Sodium Chicken Broth
•
2 c. Whole Milk
•
1 tsp. Dry Mustard
•
1 tsp. Dijon Mustard
•
1 tsp. Kosher Salt, Or More To Taste
•
1/4 tsp. Freshly Ground Black Pepper
•
1/4 c. Grated Parmesan Cheese
•
2 tbsp. Chopped Fresh Dill
•
1 whole Lemon, Zested
•
2 tbsp. Freshly Squeezed Lemon Juice
•
4 c. Cubed Cooked Turkey
•
1 c. Frozen Peas
•
FOR THE BISCUITS:
•
1 c. All-purpose Flour
•
1 tbsp. Sugar
•
2 tsp. Baking Powder
•
1/4 tsp. Kosher Salt
•
1 whole Lemon, Zested
•
1 tsp. Minced Fresh Dill
•
1/3 c. Milk
•
3 tbsp. Unsalted Butter, Chilled And Diced
Comments & Reviews
Just A Pinch Sweepstakes