Turkey Wild Rice Casserole Topped with Biscuits

  This is a 

Thanksgiving leftovers meal. I raided the refrigerator and came up with  

Turkey Wild Rice Casserole Topped with Biscuits 

Cook's Notes: A hearty dish using reimagined Thanksgiving leftovers, reminding  me of a pot pie. Recipe serves 4 and was adapted from Taste of Home October/Novembers 2020. A delicious dish that can find a place at your table any week, any month. Chicken can substitute for turkey.

I did anticipate wild rice for Thanksgiving so brought a bag from Minnesota. While it is a Midwest staple, it can be scarce to find in the southwest. 

Cooking Tip: Reserve 1/3 cup of sauce for the next day to reheat casserole as rice does absorb the liquid. Refrigerate until needed. 

Ingredients: 

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 cup each diced carrots, mushrooms and celery
• 1 cup frozen peas (no need to thaw) 
• 1/3 cup all-purpose flour
• 2 cups chicken broth, undiluted (low sodium)
• 1/4 cup 2% milk
• 1 teaspoon each herbes de Provence and parsley flakes.
• 1 cup grated Swiss cheese or white cheddar cheese
• 2 tablespoons dry white wine e.g. Sauvignon Blanc
• Salt and pepper to taste 
• 3 cups diced cooked turkey or chicken
• 2 cups cooked wild rice
• 1 tube refrigerated 5 buttermilk biscuits, quartered

Directions:

• Preheat oven to 375 degrees. 
• In a medium sized skillet melt butter and saute celery, carrots, onions and mushrooms for 3 minutes. Reduce heat cover and steam for 5 minutes more. Add in peas, wild rice and turkey. 
• In a bowl whisk flour, milk, broth, wine, and spices. Mix in grated cheese. Reserve 1/3 cup set aside. Add rest of sauce to skillet with turkey, veggies and wild rice. Cook on low heat until sauce thickens about 5-7 minutes. Stir a few times. Salt and pepper to taste.  
• Lightly grease a 2-1/2 quart baking dish. Add turkey/rice/veggies mixture to dish. 

• On wax paper unroll tube of refrigerated biscuits. Arrange four on top and cut 5th one to fit in spaces. 

• Bake at 375 degrees about 18 minutes. Biscuits should be browned on top, but also check to make sure biscuit dough on bottom touching filling is cooked. Filling should be bubbling.