BISCUIT TURKEY BAKE
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
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 SKILLET
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
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.
THANKSGIVING TURKEY BISCUIT SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h10m
Yield 8 servings
Number Of Ingredients 33
Steps:
- For the turkey breast: Prepare the turkey breasts for brining 1 day in advance. Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix. Cook, stirring, until the brine mix is dissolved then remove from the heat. Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch. Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours.
- Remove the turkey breasts from the brine and place in a colander. Rinse thoroughly, then transfer to a paper-towel-lined baking sheet. Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin. Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin.
- Preheat the oven to 350 degrees F. Drizzle 3 tablespoons of the oil onto a baking sheet.
- Put the carrots, garlic, celery, lemon and onion on the baking sheet. Sprinkle generously with salt and pepper. Toss the vegetables to coat with the oil and spread in an even layer. Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning. Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning. Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour.
- Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes. Transfer to a cutting board. Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy.
- For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet. Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar. Bake according to the package directions until golden brown. Set aside and keep warm.
- For the home fries: Put the frozen potato chunks on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the potatoes and roast according to the package directions until golden brown and crispy. Set aside and keep warm.
- For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat. Whisk in the chicken stock and the defatted liquid from the baking sheet. Cook about 3 minutes. Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more. Stir in the dried sage and a pinch of black pepper. Set aside and keep warm.
- For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl.
- To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit. Melt the butter in a large nonstick skillet over medium-low heat. Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each. Sprinkle each egg with a pinch of salt and black pepper.
- Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit. Top the cranberry sauce with 1/3 cup home fries. Top the home fries with 3 slices of roasted turkey breast. Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce. Gently place a fried egg on top of each and sprinkle with the parsley. Top each sandwich with the top half of the biscuits and serve immediately.
TURKEY POTPIE WITH A BISCUIT CRUST
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 25
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
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
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
ONE-POT TURKEY CHILI AND BISCUITS
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
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 AND SWISS BISCUIT SLIDERS
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
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 SAUSAGE BISCUIT BAKE
Another recipe from the Turkey Store cookbook. I sometimes remove the skin from the sausage and break it up before cooking it. Turkey Bratwurst can also be used.
Provided by Kerena
Categories Breakfast
Time 55m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400. Spray 8 x 8" baking dish and large skillet with no-stick cooking spray. Heat skillet over medium high heat for 30 seconds. Add sausage and cook covered 14-16 minutes or until lightly browned and no longer pink in center, turning occasionally. Drain on paper towel.
- In large bowl combine baking mix, milk, pimientos, onion and parsley. Stir gently. Do not overmix. Spread evenly in baking pan. Arrange sausage on dough. Bake 25-30 minutes. Sprinkle with cheese and serve.
Nutrition Facts : Calories 140.7, Fat 6.9, SaturatedFat 2.7, Cholesterol 41.2, Sodium 736.7, Carbohydrate 6.3, Fiber 1, Sugar 3, Protein 13.3
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