Leftover Lemony Turkey Casserole with Biscuit Topping
Here’s a turkey casserole that the gang you cook for may just lookforward to even more than the big holiday dinner itself. Along withlemon, garlic, Dijon mustard and rosemary add dimensions of flavor,with spinach and a rich Parmesan finish to the filling. On top, it’sgolden brown biscuits for the perfect way to eat your way out of theholidays.
- 4 tablespoons butter divided
- 1 onion chopped
- 3 cloves garlic minced
- 1 1/4 cups cremini mushrooms sliced
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary
- 1 lemon zest & juice
- Salt to taste
- 1/4 cup Parmesan grated
- Freshly ground black pepper to taste
- 3 cups cooked turkey cubed
- 1 cup spinach cooked
- 8 ounces egg noodles cooked
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 lemon zest only
- 1 teaspoon rosemary chopped
- 1/3 cup milk
- 3 tablespoons butter chilled
- Preheat oven to 375°F, and lightly butter the bottom of a 9" x 9" casserole or baking dish.
- Heat 2 tablespoons of the butter in a large skillet, and once it's melted, add the onions and garlic. Saute for 3 minutes or so, until fragrant.
- Add the mushrooms, and cook for 5 minutes, until tender.
- Make a well in the center of the skillet and add the remaining 2 tablespoons of butter. Once melted, sprinkle the 1/4 cup of flour onto the butter, stirring it into the vegetables and pan juices. Let it cook for 2-3 minutes as you stir.
- Add the chicken stock little by little, stirring everything together as you do so the sauce thickens.
- Add the lemon zest and juice, rosemary, Dijon mustard, and salt and pepper to taste. Continue to cook, stirring for 8 to 10 minutes until the sauce has reduced somewhat.
- Stir in the Parmesan to blend.
- Now, fold in the turkey, spinach and noodles to combine, and set aside while you make the biscuit topping.
- Add the flour, baking powder, salt, lemon zest and rosemary to a bowl. Stir to blend thoroughly.
- Cut the butter into small pieces, and then, using two forks, continue to cut it into the dry ingredients. (Of course you can use a pastry blender if you have one!) The mixture should be crumbly, with crumbs the size of peas.
- Drizzle the milk into the mixture, and stir together until just combined - do not over stir.
- Assemble & Bake:
- Pour the turkey filling mixture into the casserole dish.
- Drop the biscuit mixture on top by the tablespoonful.
- Bake in the oven for about 35 minutes. The filling should be bubbling hot.
- Allow it to cool for about 5 minutes before serving.
Tried this recipe?Let us know how it was!