Q1: What is the absolute best way to use up my leftover Thanksgiving turkey?

This casserole is one of the absolute best and most delicious ways! The savory flavor of the turkey is the perfect complement to the rich cream sauce and the fluffy biscuit topping. It's a fantastic, all-in-one meal that gives your holiday leftovers a whole new life.

Q2: Can I make this casserole ahead of time?

Yes, this is a perfect make-ahead meal! The best method is to prepare the creamy turkey stew filling completely, and store it, covered, in the refrigerator for up to 2 days. When you are ready to bake, simply reheat the filling in your skillet, top it with the fresh biscuit dough, and bake as directed.

Q3: How do I keep my biscuit topping from getting soggy on the bottom?

The key is to make sure your stew filling is hot and simmering when you place the raw biscuit dough on top. The hot filling will immediately begin to cook the bottom of the biscuits as soon as you put the skillet in the oven, which will help to prevent a soggy, doughy layer and ensure they cook all the way through.

Q4: Can I freeze this casserole?

Because this casserole contains a dairy-based sauce and a delicate biscuit topping, it is not an ideal candidate for freezing , as the texture of both the sauce and the topping can change significantly upon thawing. It is best enjoyed fresh.

Q5: Can I make my own homemade biscuits for the topping instead of using the refrigerated kind?

Of course! If you have a favorite recipe for homemade drop biscuits , you can absolutely use that. Simply prepare the biscuit dough and drop it by the spoonful over the top of the hot stew before you place it in the oven.

The Easiest Creamy Turkey and Biscuit Casserole

An easy, one-pan recipe for a comforting Turkey Biscuit Stew, similar to a chicken pot pie. This dish features a creamy gravy made in an ovenproof skillet with sautéed onions, a simple roux, chicken broth, and milk. The sauce is filled with cubed cooked turkey, peas, and carrots. The stew is then topped with large, refrigerated buttermilk biscuits and baked until the filling is hot and bubbly and the biscuit topping is golden brown.

Author: Grace

Ingredients

1/3 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (10.5 ounces) condensed chicken broth, undiluted
3/4 cup 2% milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Instructions

Preheat the oven to 375°F.
In a 10-inch cast-iron or other ovenproof skillet, sauté the chopped onion in the butter over medium heat until tender.
Stir in the flour, salt, and pepper until blended to form a roux.
Gradually add the undiluted broth and the milk, whisking until smooth.
Bring the mixture to a boil. Cook and stir for about 2 minutes, until the sauce is thickened and bubbly.
Stir in the cooked turkey, peas, and carrots, and heat through.
Separate the biscuits and arrange them over the top of the hot stew in the skillet.
Bake for 20-25 minutes, until the biscuits are golden brown and the stew is bubbly.
Let it stand for a few minutes before serving.

Notes

This is a very quick and easy recipe, using several convenient, store-bought ingredients like condensed broth, pre-cooked turkey, and refrigerated biscuits.
An ovenproof skillet is essential for this recipe as it goes directly from the stovetop to the oven.
This is a great recipe for using up leftover Thanksgiving turkey.

Find it online: https://www.eatswithsoul.com/urkey-and-biscuit-casserole/