Turkey and Biscuit Casserole

Ingredients

FOR THE TURKEY CASSEROLE FILLING:

2C                  Cubed Cooked Turkey

5T Unsalted butter, divided

1/2C                 Chopped Yellow Onion

1/2C              Chopped Carrot

1/2C              Chopped Celery

2 cloves        (Large) Garlic, Minced

2 1/2T           All-purpose Flour

2-1/2T           Low Sodium Chicken Broth

1C                 Whole Milk

1/2t               Dry Mustard

1/2t               Dijon Mustard

1/2t               Kosher Salt, Or More To Taste

1/8t               Freshly Ground Black Pepper

2T                 Grated Parmesan Cheese

1T                 Chopped Fresh Dill

1t                  Lemon, Zested

1T                 Freshly Squeezed Lemon Juice

1/2C              Frozen Peas

FOR THE BISCUITS:

1-1/2C              All-purpose Flour

1/2T              Sugar

1t                   Baking Powder

1/8t                Kosher Salt

1t                  Lemon, Zested

1/2t               Minced Fresh Dill

1/3C                Milk

1-1/2T           Unsalted butter cubed and diced

Directions

For the turkey casserole filling:
Heat a large skillet with tall sides over medium heat.

Add 3 tablespoons of the butter.

Once butter is melted, add the onions, carrots, and celery.

Cook for 5 minutes, stirring periodically.                                                                 5

Stir in the garlic and cook for another 4 or 5 minutes, or until the vegetables are nicely softened.                                                                                                                 5
Now slide everything in the skillet to one side.

Add remaining 2 tablespoons of butter to empty side of skillet.

When the butter is melted, sprinkle the flour over the butter, whisking all the while . Draw as much butter and vegetable juices as you can, into the flour.

The mixture will be thick.                                                                                         5

Cook for a minute or two, until the mixture is slightly browned and fragrant.                 2
Whisk the chicken broth into the flour.

Whisk in the milk until completely smooth.

Now bring the entire contents of the skillet together, folding and stirring to incorporate. Stir in dry mustard, Dijon mustard, salt, and pepper.                                                    2

Cook until thickened, about 8 to 10 minutes, stirring occasionally.                                5

Then stir in the Parmesan and give the mixture a taste test, adding more salt and pepper if needed.

Add the dill, lemon zest and juice, turkey, and peas, and fold to incorporate.       5

Transfer turkey casserole filling to a 9 x 9 inch dish with tall sides.

 Level mixture out in the pan.

For the biscuits:
Preheat oven to 375°F.
In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and dill.

Cut the butter into the dry mixture until incorporated and crumbly.                       2

Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over mix. Dough will be very thick.                                                2

Drop biscuit dough by 5 rounded tablespoonfuls onto the turkey casserole filling. Bake, uncovered, for about 35 minutes, or until filling is hot and bubbling and the biscuits are beautifully browned. Let sit for a couple minutes before serving.                        35