Transform left-over Thanksgiving Turkey into creamy comforting Turkey and Biscuit Casserole. This recipe also works with chicken.


I admit I don’t love left-overs.  I am working on embracing them (after all they are cheap and easy.)  I just get a little skeeved out by them after a day or so.  I find sometimes disguise is the key.  Here is a great way to transform the mother of all left-overs, the Thanksgiving turkey.  This recipe is based on a comfort food classic, chicken and biscuits.  But comfort food doesn’t have to be inherently unhealthy. 


Here there are plenty of vegetables to go with the left-over chopped turkey.  On top are simple drop biscuits which are made light and fluffy with buttermilk instead of butter.  They are perfect for soaking up the creamy herb sauce.  So this Black Friday if you’re crazy enough to get out for the “door buster” sales and shop till you drop you can look forward to a bit of comfort when you get home.

an overhead view of leftover turkey casserole

Turkey and Biscuit Casserole

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: entree
  • Method: oven
  • Cuisine: American


This turkey and biscuits casserole is a complete transformation of leftover turkey, and a welcomed and unpretentious one at that. Serve with a green salad and chilled white Burgundy.



  • 3 tablespoons avocado oil or organic canola oil, divided

    2 cups diced onion

    1 1/2 cups diced carrots

    1 1/2 cups chopped celery

    3 cloves garlic, minced

    1 teaspoon salt, divided

    1/2 teaspoon freshly ground pepper

    1 1/4 cup all-purpose flour, divided

    3 cups reduced-sodium chicken broth

    3 cups shredded or diced cooked turkey

    1 cup frozen peas

    2 tablespoons chopped mixed fresh herbs, such as sage, parsley, thyme and/or chives, divided

    1 cup white whole-wheat flour, or whole-wheat flour

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1 large egg

    1 cup buttermilk


  1. Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
  2. Make Filling: Heat 2 tablespoons oil in a large saucepan over medium heat.  Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes.
  3. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat. Stir in broth and bring to a simmer, stirring often.
  4. Stir in turkey, peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the turkey mixture to the prepared baking dish.
  5. Make Topping: Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl.
  6. Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms.
  7. Assemble and Bake: Drop by the spoonful over the turkey mixture. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes. Cool slightly before serving.


  • Serving Size: 1/8 casserole
  • Calories: 298
  • Sugar: 6 g
  • Sodium: 542 mg
  • Fat: 8 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 37 g
  • Fiber: 5 g
  • Protein: 19 g