Dill Turkey Food

TURKEY AND BISCUITS CASSEROLE WITH LEMON AND DILL

Steps:

• For the turkey casserole filling:Heat a large skillet with tall sides (my skillet is 12 inches in diameter) 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. Stir in the garlic and cook for another 4 or 5 minutes, or until the vegetables are nicely softened.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 (a flat whisk works great here!). Draw in as much butter and vegetable juices as you can, into the flour. The mixture will be thick. Cook for a minute or two, until the mixture is slightly browned and fragrant.Slowly pour the chicken broth over the flour mixture, whisking all the while to smooth out the flour. Then slowly pour in the milk, whisking to incorporate 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. Cook until thickened, about 8 to 10 minutes, stirring occasionally. 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. Transfer turkey casserole filling to a 9 x 9 inch dish with tall sides, or something of similar size. 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. 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. Do not over mix. Dough will be very thick.Drop biscuit dough by nine 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.

DILL TURKEY

Steps:

• Grind turkey with a food processor.
• Chop green onions into approximately 1/4" pieces.
• put turkey, onions and dill weed into mixing bowl.
• Add mayo and mix together until nice and moist.
• Put in sealed container and refrigerate overnight to allow the dill flavor to seep into the turkey and mayo.
• Spread on bread for sandwiches (rye is best IMHO) or just put a serving on a plate and eat it with a fork. Delicious either way.

DILL TURKEY CHOWDER

Steps:

• Place turkey in slow cooker: sprinkle with garlic pepper and salt.
• Stir-in remaining ingredients except half-and-half and cornstarch.
• Cover and cook on low setting 6-8 hours or until vegetables are tender.
• Mix half-and-half and cornstarch; gradually stir into chowder until blended.
• Cover and cook on high setting about 20 minutes, stirring occasionally, until thickened.

CREAMY DILL-TURKEY WRAP

Steps:

• Spread tortilla with dressing; sprinkle with dill weed.
• Top with remaining ingredients; roll up.