A homey casserole was never this easy! Use leftover turkey and store-bought biscuits to prepare this hearty dish the whole family will love!
In addition to satisfying, Dear Reader, Leftover Turkey Casserole with Biscuits is also going to give you a well-deserved break from the kitchen. Let’s face it, most of us usually have leftover turkey right after our annual Thanksgiving or Christmas family and friend dinner extravaganzas. And, the cooks (you and me!) are usually exhausted.
That’s why this Leftover Turkey Casserole with Biscuits is going to save the day. Your kids, your spouse, your roommate, your friends, your family, etc., they all need to eat again the very next day. And, even though you just finished cooking a dinner fit for the Queen herself, you’re expected to get your ass back into the kitchen and whip up something else to fill their now empty stomachs. You don’t need to be ‘the mom’ to be in this predicament. You just need to be the one who does the cooking. In our home, that’s me.
I put this recipe together for two reasons. The first is obvious – I needed to use up the leftover turkey. This past Christmas, I did something that I had never done before in my lifetime. I cooked an entire turkey!
My little family consists of my partner, John.e, and my daughter, McKenna. They are both vegetarians. So, why the heck did I cook an entire 18 pound turkey? There are two reasons for that as well! 1. I wanted to try my hand at roasting a whole bird. 2. Christmas morning is just not the same without the smell of turkey baking in the oven. In previous years, I have always purchased a leg or a thigh, but this year, I wanted to go big!
The second reason this recipe came together was, because even though I had prepared every single meal and snack eaten in our home (even with company coming!) from December 24 until December 31, and I was tired of it. I was hungry too! So, while John.e and McKenna dined on a hash made from the sides and gravy, I dined on this lovely Leftover Turkey Casserole with Biscuits! Oh, I didn’t eat the whole thing! I wasn’t that hungry!! As usual, I shared this dish with our favourite neighbours.
Leftover Turkey Casserole with Biscuits is a very flexible recipe. If you don’t have any leftover turkey, you can most certainly use chicken. And the vegetables that you use are interchangeable as well. You can use any frozen vegetable mix you choose. I recommend the President’s Choice brand just because I’ve used almost every variety that they have and I’ve always been happy with the results. But, if you have a favourite brand of your own, go for it!
If you’re using chicken instead of turkey in this recipe, you should try an Asian or Thai vegetable blend. Toss in some sesame seeds and maybe a drizzle of sesame oil, and dinner will be delicious, easy, and awesome!
Just one last thing before you get to the recipe, Dear Reader. If you’re much like me, and you prefer to complete as much week-day dinner prep as possible on Sunday afternoon, you can get this casserole ready a day or two before and just bake it off when you’re ready. Just bake the casserole for 20 minutes and allow it to fully cool. Add the biscuits, cover tightly, and refrigerate. When you’re ready to serve it up for dinner, preheat the oven to 350, remove the cover, and bake until the biscuits are done.
You can have dinner ready on a Monday night in 15 minutes. Do you know what that means? More time for you! Yippee!!!
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Leftover Turkey Casserole with Biscuits
- 2 cups cooked turkey, cut into bite-sized pieces
- 1 can cream of mushroom soup, 10 ounces
- 10 cups frozen mixed vegetables*, defrosted at room temperature for 1 hour
- 1 can Pillsbury original or flaky biscuits
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried chives
- 1 large egg yolk, whisked with 1 tablespoon water
- Fresh parsley for garnish
- Preheat oven to 350 degrees.
- Prepare an oven-safe casserole dish by lightly greasing it with non-stick cooking spray.
- In a large bowl, whisk together the cream of mushroom soup, whole milk, garlic powder, onion powder, salt, black pepper, and dried thyme.
- Add the frozen vegetables and turkey. Gently fold in the veggies and turkey with a rubber spatula.
- Pour the entire contents of the bowl into the prepared casserole dish.
- Cover casserole dish with aluminum foil and bake for 30 minutes.
- Remove from oven. Remove foil and discard. Line up biscuits in a row. Brush each biscuit with egg yolk and water mixture. Sprinkle dried chives on top. Return to oven, uncovered, and bake for 15 minutes.
- Top with fresh parsley for garnish and serve immediately.
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