Biscuit Turkey Bake Recipes

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TURKEY BISCUIT SKILLET



Turkey Biscuit Skillet image

My mother always made this while I was growing up. Now I make it for my husband and kids. I cut the biscuits into smaller pieces so they will brown nicely on top. I also sometimes add mushrooms to this recipe because my family likes them so much. -Keri Boffeli, Monticello, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups cubed cooked turkey breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Steps:

  • Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and frozen vegetables; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 878mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

BISCUIT TURKEY BAKE



Biscuit Turkey Bake image

As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. -Stephanie Denning, Mt. Pleasant, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chopped cooked turkey or chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup 2% milk
Dash each ground cumin, dried basil and thyme
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1117mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

TURKEY BISCUIT PIE



Turkey Biscuit Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 23

Extra-virgin olive oil, for drizzling
2 large onions (1 cut into wedges, 1 diced)
1 2 1/2-pound skin-on boneless turkey breast half
3 thyme sprigs, plus 2 teaspoons chopped thyme
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 tablespoon whole-grain mustard
1/4 cup all-purpose flour
2 cups low-sodium turkey or chicken broth
1/2 cup whole milk
1 cup frozen peas
1 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons chopped fresh chives
2 teaspoons baking powder
2 teaspoons sugar
Kosher salt
1/4 teaspoon baking soda
Freshly ground pepper
6 tablespoons cold unsalted butter, cubed
3/4 to 1 cup buttermilk

Steps:

  • Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil. Arrange the onion wedges in the dish and set the turkey breast on top. Add the thyme sprigs, season the turkey generously with salt and pepper and drizzle with olive oil. Roast until a thermometer inserted into the thickest part of the turkey registers 165 degrees F, about 45 minutes. Let cool, then shred, discarding the skin. (You should have about 4 cups meat.)
  • Melt the butter in a large cast-iron skillet over medium heat. Add the diced onion, chopped carrots, celery and thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 7 minutes. Stir in the mustard, then sprinkle the flour over the vegetables. Cook, stirring, until the flour is toasted, about 2 minutes. Whisk in the broth, milk and shredded turkey and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 3 minutes. Remove from the heat and season with salt and pepper.
  • Make the topping: Whisk the flour, cornmeal, chives, baking powder, sugar, 3/4 teaspoon salt, the baking soda and a few grinds of pepper in a medium bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Add 3/4 cup buttermilk and stir until the dough comes together. Stir in up to 1/4 cup more buttermilk, a little at a time, if the dough feels dry.
  • Stir the peas into the turkey filling. Using a spoon, drop about 14 mounds of batter on top. Transfer the skillet to the oven and bake until the topping is puffed and golden, about 25 minutes. Let stand 5 minutes before serving.

BARBECUED TURKEY BAKE



Barbecued Turkey Bake image

Dinner is easy to make when you bake turkey on a tender crust in its own homemade barbecue sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 1/2 cups cut-up cooked turkey
1/3 cup chili sauce
2 tablespoons honey
1 teaspoon soy sauce
1/4 teaspoon red pepper sauce
1 small onion, sliced and separated into rings
1 1/2 cups Original Bisquick™ mix
1/3 cup cold water
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Heat oven to 375°F. Stir together turkey, chili sauce, honey, soy sauce, pepper sauce and onion; set aside.
  • Stir Bisquick mix and cold water until dough forms; beat 20 strokes. Pat dough into rectangle, 12x6 inches, on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Spoon turkey mixture onto dough.
  • Bake 25 to 30 minutes or until edge of crust is light brown. Immediately sprinkle with cheese.

Nutrition Facts : Calories 275, Carbohydrate 30 g, Cholesterol 40 mg, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg

TURKEY POTPIE WITH A BISCUIT CRUST



Turkey Potpie with a Biscuit Crust image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 25

2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 grams) olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 clove garlic, minced
2 cups (290 grams) fresh English peas
1 cup (165 grams) fresh corn kernels, from about 2 cobs
1 teaspoon (1 gram) dried thyme
1/4 cup (30 grams) all-purpose flour
2 cups (480 milliliters) chicken broth
1/2 cup (120 milliliters) heavy cream
2 cups roast turkey meat picked off bone and broken into bite-size pieces
Salt and pepper, to taste
3 cups (360 grams) all-purpose flour, plus for dusting the work surface
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 tablespoon (15 grams) baking powder
1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
1 cup (240 milliliters) low-fat buttermilk
1 large egg
2 teaspoons fresh thyme, minced
Egg wash (1 egg whisked with 2 tablespoons water)
Coarse sea salt, for sprinkling

Steps:

  • To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
  • Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
  • To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
  • In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
  • Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
  • To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
  • Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

BISCUIT TURKEY CASSEROLE



Biscuit Turkey Casserole image

Make this easy and creamy Biscuit Turkey Casserole with leftover turkey. This 30 minute meal will entice even the pickiest eaters to the dinner table!

Provided by Holly

Categories     dinner     Main Course

Time 30m

Number Of Ingredients 6

2 cups cooked turkey (chopped)
1 ½ cups frozen vegetables (or leftover vegetables)
1 can condensed cream of chicken soup
¼ cup milk
½ teaspoon poultry seasoning
1 tube pillsbury biscuits

Steps:

  • Preheat oven to 350°F. Grease an 8x8 baking dish.
  • In a large bowl combine all ingredients except for the biscuits.
  • Pour into the prepared baking dish and top with the biscuits.
  • Bake uncovered for 20-25 minutes or until the biscuits are golden brown in color.

Nutrition Facts : Calories 409 kcal, Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 30 mg, Sodium 1145 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

TURKEY, CHEESE & BISCUIT CASSEROLE



Turkey, Cheese & Biscuit Casserole image

I got this recipe out of a Sargento Cheese recipe booklet that I got free in the mail. It's very good. The only thing I would recommend is cooking the bisucuits a little longer than called for.

Provided by crazycookinmama

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen mixed vegetables, medley such as broccoli, cauliflower and carrots, thawed
2 tablespoons all-purpose flour
4 cups diced cooked turkey or 4 cups cooked chicken
1 (10 3/4 ounce) can condensed cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon fresh coarse ground black pepper
6 slices cheddar and colby cheese
1 (17 1/3 ounce) package refrigerated biscuits

Steps:

  • Toss vegetables with flour in a large bowl. Add turkey, soup, thyme and pepper; mix well.
  • Spread half of mixture into a 13x9 inch glass baking dish. Arrange cheese over mixture; top with remaining turkey mixture. Cover with foil. Bake in a 375° oven for 15 minutes.
  • Separate biscuits; cut each into quarters. Uncover casserole arrange biscuit dough evenly over top of casserole. Return to oven and bake 18 minutes more or until biscuits re deep golden-brown and sauce is bubbly.
  • Let stand 5 minutes or until sauce thickens.

Nutrition Facts : Calories 550.3, Fat 20.1, SaturatedFat 5.3, Cholesterol 70.9, Sodium 1415, Carbohydrate 55.5, Fiber 4.8, Sugar 7.4, Protein 36.7

ONE-POT TURKEY CHILI AND BISCUITS



One-Pot Turkey Chili and Biscuits image

In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead - or even the night before - then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn't strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you're looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.

Provided by Melissa Clark

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

1 cup/120 grams all-purpose flour
2/3 cup/92 grams fine cornmeal
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon fine sea or table salt
1/4 teaspoon baking soda
8 tablespoons/113 grams cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup/177 milliliters buttermilk or plain whole-milk yogurt
1 scallion, thinly sliced, plus more for serving
Milk or more buttermilk or yogurt, for finishing
2 tablespoons grated Parmesan, for finishing
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1 large yellow onion, diced
1 jalapeño, seeded (if desired) and diced
3 garlic cloves, finely grated, passed through a press or minced
1 tablespoon chili powder
1 1/2 teaspoons fine sea or table salt, plus more to taste
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can whole plum tomatoes (1 3/4 cups)
2 (15-ounce) cans pinto or black beans, drained and rinsed
1/2 cup chopped fresh cilantro leaves and tender stems
Sour cream (or Greek yogurt) and pickled jalapeños, for serving (optional)

Steps:

  • Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  • Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
  • Heat oven to 425 degrees.
  • Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it's no longer pink with some browned bits, about 7 minutes.
  • Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
  • Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
  • Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.

TURKEY BISCUIT STEW



Turkey Biscuit Stew image

From TOH's Casserole Cookbook. Very yummy and just in time for Thanksgiving leftovers. This is also very good as a leftover the next day. Instead of peas and carrots you could put in any leftover veggies. Instead of refrigerated biscuits I have also used a 7.5 oz pouch of biscuit mix (Bisquik brand) and 1/2 cup of water to make drop biscuits and baked for 15-20 minutes or until the biscuits are golden.

Provided by hungrykitten

Categories     One Dish Meal

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/3 cup chopped onion
1/4 cup butter or 1/4 cup margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 1/2 ounce) can condensed chicken broth, undiluted
3/4 cup milk
2 cups cubed cooked turkey
1 cup frozen peas
1 cup whole baby carrots, cooked
1 (12 ounce) package refrigerated buttermilk biscuits

Steps:

  • In a 10 inch ovenproof skillet, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, peas and carrots; heat through.
  • Separate biscuits and arrange over the stew. Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 417.5, Fat 19.5, SaturatedFat 8.4, Cholesterol 60.6, Sodium 1279.9, Carbohydrate 37.9, Fiber 2.6, Sugar 7.5, Protein 22.7

TURKEY AND SWISS BISCUIT SLIDERS



Turkey and Swiss Biscuit Sliders image

Feed your crowd with tasty biscuit sliders that deliver on favorite seasonal flavors and make the perfect use for leftover Thanksgiving turkey (and cranberry sauce!).

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 16

Number Of Ingredients 5

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
8 slices Swiss cheese (3/4 oz each), cut into quarters (6 oz)
12 oz deli sliced turkey
1/2 cup whole berry cranberry sauce
2 tablespoons butter, melted

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper.
  • Separate dough into 8 biscuits. Cut each biscuit in half crosswise to make 2 halves. Press each piece into 5x2 1/2-inch rectangle. Place 1 piece of cheese on one half of each rectangle. Divide turkey among biscuits, and place on cheese, folding pieces of turkey if needed to fit biscuit half. Top each with second piece of cheese. Place 1 heaping teaspoon cranberry sauce on each biscuit. Fold dough over filling (do not seal); place on pan in 4 rows by 4 rows. Brush tops with melted butter.
  • Bake 25 to 30 minutes or until biscuits are cooked through and golden brown on top.

Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Slider, Sodium 520 mg, Sugar 5 g, TransFat 0 g

TURKEY-BISCUIT POT PIE



Turkey-Biscuit Pot Pie image

Instead of rolling out a crust, top a mouth-watering mixture of veggies and turkey with easy-to-make biscuits.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 12

2 1/2 cups baby-cut carrots (12 oz)
2 cups cut-up fresh broccoli
3 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
3 tablespoons Gold Medal™ all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
2 cups cubed cooked turkey
4 slices bacon
1 cup Original Bisquick™ mix
1/2 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
  • Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
  • Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
  • Bake 25 to 30 minutes or until biscuit crust is golden brown.

Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 5 g, TransFat 1 g

BISCUIT-TOPPED CREAMY CHICKEN OR TURKEY CASSEROLE



Biscuit-Topped Creamy Chicken or Turkey Casserole image

This is a pretty simple basic comfort food recipe, but it's darn good! you can really add in any veggies that you like even corn niblets are good too...if desired mix the melted butter with garlic powder and then brush over the biscuits. Make certain the the creamed chicken mixture is hot before putting it in the casserole dish otherwise the bicuits will get baked before the casserole gets hot and cooked.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 48m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups cubed cooked chicken or 3 cups cooked turkey
1 (10 ounce) can cream of chicken soup
1 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1 cup frozen mixed vegetables
1 (10 ounce) can sliced mushrooms, drained
1 cup grated cheddar cheese
3/4 cup mayonnaise
1 small onion, chopped
1 (16 ounce) can large refrigerated biscuits (use Pillsbury Grands! for this)
3 tablespoons melted butter
1 1/2 cups finely shredded cheddar cheese

Steps:

  • Set oven to 375 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a saucepan combine soup, cheddar cheese, Parmesan, chopped onion and mayo; bring to a boil and simmer for 2-3 minutes, stirring occasionally.
  • Add in the cooked cubed chicken, frozen mixed veggies, mushrooms and cheddar cheese; mix to combine until heated through and the cheese has melted (about 2 minutes) then season with black pepper.
  • Pour the hot chicken or turkey mixture into the prepared baking dish.
  • Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).
  • Brush each biscuit with melted butter.
  • Sprinkle finely grated cheese around each of the biscuits.
  • Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.

Nutrition Facts : Calories 888.7, Fat 57.1, SaturatedFat 24.7, Cholesterol 152.1, Sodium 1855.3, Carbohydrate 50.3, Fiber 2.1, Sugar 3.8, Protein 44.9

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2022-06-17 Instructions. Turkey with Gravy: Preheat oven to 400°F. Grease a 12 x 8 casserole pan (a 11×7 works great too as long as it’s a deep enough casserole dish) with butter or non-stick spray. Set aside. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. Add garlic and sauté for 30 seconds.
From thenovicechefblog.com


BISCUIT TURKEY BAKE | AROMAGIK | COPY ME THAT
Biscuit Turkey Bake. tasteofhome.com aromagik. loading... X. Ingredients. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted ; 1 cup chopped cooked turkey or chicken; 1 can (4 ounces) mushroom stems and pieces, drained; 1/2 cup frozen peas; 1/4 cup 2% milk; Dash each ground cumin, dried basil and thyme; 1 tube (12 ounces) refrigerated buttermilk …
From copymethat.com


TURKEY BISCUIT CASSEROLE – PAMELA'S PRODUCTS
2021-11-18 Directions. Preheat oven to 400°F. Grease a 12 x 8 casserole pan (a 11x7 works great too as long as it's a deep enough casserole dish) with butter or non-stick spray. Set aside. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. Add garlic and sauté for 30 seconds.
From pamelasproducts.com


TURKEY - BISCUIT BAKE - RECIPE | COOKS.COM
Buttermilk biscuits. Saute shallots, garlic, mushrooms, turkey and tomatoes. Add red pepper, white wine, water and bouillon cubes. Mix cornstarch and water to paste, cook until thickened. Add frozen peas and cilantro. Put into shallow casserole dish and top with buttermilk biscuits. Bake in preheated oven 14 to 16 minutes. Add review or comment.
From cooks.com


TURKEY AND BISCUIT RECIPE | BAKERS ROYALE
Instructions. Heat oven to 350 degrees. Bring a large pot of water to a boil. Cook Reames Egg Noodle to al dente; drain well. Set aside. To make the filling: In a large oven-proof pan, over medium-high heat, add the oil. When the oil is hot, add …
From bakersroyale.com


LEFTOVER TURKEY & STUFFING BISCUIT BAKE - FOOD LION
2021-10-25 Directions. Preheat the oven to 400°F. Grease a 9x13 baking dish. Set aside. Heat the olive oil in a large sauté pan over medium heat. Add the onion, carrots, celery and sweet potato and sauté for 5 minutes until the vegetables are softened. Add the garlic and corn and continue cooking for 3 additional minutes until the corn is heated through.
From foodlion.com


ONE-DISH TURKEY AND BISCUITS | BETTER HOMES & GARDENS
Step 1. In a medium saucepan stir together broth, onion, and celery. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add peas and carrots; return to boiling. Advertisement. Step 2. In a small bowl stir together 1 cup of the milk and the flour until smooth; stir into vegetable mixture in saucepan.
From bhg.com


GROUND TURKEY CASSEROLE RECIPE WITH BISCUITS - DIY CANDY
2022-07-14 Ground Turkey Casserole. Preheat the oven to 350 degrees. Dice the zucchini and the bacon. Cook in a medium pan with about 1/2 tbsp of olive oil. In a separate pan, fully cook the ground turkey. Unroll the biscuits or crescent rolls and lay them flat at the bottom of a 9 x 13 inch baking pan.
From diycandy.com


BISCUIT TURKEY BAKE RECIPE - MASTERCOOK
1 cup chopped cooked turkey or chicken; 1 can (4 ounces) mushroom stems and pieces, drained; 1/2 cup frozen peas; 1/4 cup 2% milk; Dash each ground cumin, dried basil and thyme; 1 tube (12 ounces) refrigerated buttermilk biscuits
From mastercook.com


BISCUIT TURKEY BAKE | RECIPE | BAKED TURKEY, CHEAP MEALS, TURKEY …
I like to bake this casserole for friends' birthdays. —Stephanie Denning, Mt. Pleasant, Iowa —Stephanie Denning, Mt. Pleasant, Iowa Sep 2, 2018 - As a college student, I go for stick-to-your-ribs foods that are also easy on the budget.
From pinterest.com


10 LEFTOVER TURKEY CASSEROLE RECIPES | ALLRECIPES
2021-06-09 10 Leftover Turkey Casseroles for After Thanksgiving. Everyone loves Thanksgiving leftovers, but after a day or two you start to want anything except turkey. These comforting casseroles turn bland and boring turkey into completely new creations. From classic turkey tetrazzini to new, creative casseroles, these are guaranteed to get you out of ...
From allrecipes.com


TURKEY CASSEROLE WITH BISCUITS - RECIPE | COOKS.COM
Remove from heat. Stir in turkey and vegetables. Turn into two 1 1/2 quart casserole. At this point these can be cooled and frozen in wrap. Or place in 425 degree oven for 30 minutes. Stir twice. Place biscuits on top and bake 15 minutes. To serve frozen casserole, bake in 425 degree oven for 1 hour. Stir occasionally the last 20 minutes.
From cooks.com


BISCUIT TURKEY BAKE | TERRI | COPY ME THAT
Biscuit Turkey Bake. tasteofhome.com Terri. loading... X. Classic Ingredients. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 cup chopped cooked turkey or chicken ; 1 can (4 ounces) mushroom stems and pieces, drained; 1/2 cup frozen peas; 1/4 cup 2% milk; Steps. Directions at tasteofhome.com Never lose a recipe again, not even if the original …
From copymethat.com


BISCUIT TURKEY BAKE - VISUALIZATION WOMAN
1 tube (12 ounces) refrigerated buttermilk biscuits; Instructions. 1. Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top. 2. Bake, uncovered, 20-25 minutes or until biscuits are golden brown. Nutrition Facts
From vizw.org


TURKEY AND BISCUITS CASSEROLE WITH LEMON AND DILL - THE PIONEER …
2015-11-25 Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and dill. With a rigid pastry blender or a couple forks, cut the butter into the dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened.
From thepioneerwoman.com


CHICKEN (OR TURKEY) AND BISCUITS CASSEROLE - ABOUT A MOM
2015-11-09 Place biscuit rounds on top of the filling and brush the tops of the biscuits with egg wash (just one yolk mixed with a little warm water—this gives the biscuits shine) and prick with a fork. Bake for about 20 minutes, or until the biscuits are …
From aboutamom.com


TURKEY POT PIE WITH TEA BISCUIT CRUST | FOODLAND ONTARIO
Cover and microwave at High for 10 to 12 minutes or until vegetables are almost tender, stirring twice during cooking. Stir in turkey, mushrooms, peas, soup, thyme and pepper until evenly combined, smoothing top. Set aside. In small bowl, combine biscuit mix and parsley; stir in just enough milk to make a soft, sticky dough.
From ontario.ca


BISCUIT TURKEY BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Directions. Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top. Bake, uncovered, 20-25 minutes or until biscuits are golden brown.
From stage.tasteofhome.com


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